Summer Special Episode 3 | Homemade Kulfi without condensed milk | கேசர்...

Kesar Kulfi, an easy and cost effective recipe, sounds well thought out with simple steps to follow.

Blending the rock candy with frozen almonds and cashews is a clever tip to achieve a fine powder without it turning sticky. Boiling the milk until it turns creamy and then adding the almond-cashew powder mix with soaked saffron strands will surely result in a rich and flavorful kulfi base. And the step of allowing it to cool completely before pouring into molds ensures a smooth texture. Freezing it overnight ensures it's perfectly set for serving. It sounds like a delicious and refreshing treat!

The following is the detailed recipe. 

Ingredients Required:-

750 ml Milk / பால் 

3 nos. Rock Candy / கல்கண்டு

10 nos. Almond / பாதம் பருப்பு 

15 nos. Cashews / முந்திரி பருப்பு

2 tbsp Badam Pisin / பாதாம் பிசின்

Few Strands of Kesar / குங்குமப்பூ சிறிது 

½ tsp cardamom powder / ஏலக்காய்  தூள்

step 1: blend rock candy with frozen almonds and cashews to fine powder. frozen nuts helps to make fine powder. it doesn't turn sticky while grinding. soak kesar strands separately in a bowl. 

step 2 : boil 750 ml milk in a thick bottomed kadai. once boiled, reduce flame to simmer and boil for another 20 minutes. stir in between. scrap sides of the kadai. then, milk turns creamy. now add 2 tbsp almond cashew powder mix with soaked kesar strands. boil in high flame once. turn off the flame. 

step 3: allow to cool completely. pour into small glass or tumblers. insert spoon. kulfi mould ready to refrigerate. freeze overnight or more than 8 hours.

serve kulfi & enjoy.

HOME MADE PIZZA SAUCE | NO PRESERVATIVES | NO VINEGAR

PIZZA SAUCE

INGREDIENTS:-
Medium-sized Tomato - 4 nos
Small Onion/shallots - 4 nos
Dried Red Chilly - 6 nos
Garlic - 8
Salt - as required

METHOD:-
In a mixer jar, add Onion shallots/ small onion, red chilly, garlic and salt. Make a fine paste by adding little water. Then add roughly chopped tomato to the paste and make a fine paste.

TYPE 1:-
For tampering:-
Mustard seeds - 1/2 tsp
Urad dal - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 1 leaftlet
Gingelly oil - 2 tbsp

TYPE 2:-
For tampering:-
Cooking Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Red chilly powder - 2 tsp ( or as per taste)
Dry Ginger Powder or Ginger juvenile - 1/4 tsp

We can tamper the ground mixture in any of the above types.

In the case of TYPE 1, 

First heat gingelly oil to the kadai, then add mustard seeds, allow it to splutter.; then add urad dal, fry it till it changes its colour; then add curry leaves and asafoetida. Now add the tomato-garlic paste to it. Mix well.  Cook till the oil oozes from the paste. Check for salt. 

In the case of TYPE 2,

Heat Cooking oil in a kadai, add the cumin seeds and allow it to splutter, lower the flame and add the red chilly powder and dry ginger powder. (avoid burning of the powders). Add the tomato-garlic paste to the tampering. Mix well. Cook till the oil oozes from the paste. Check for salt. 


                      Once it is done, we can restore it in airtight container and refrigerate it for  a week . We can use this sauce for Chappati Roll, Bread Sandwich, Chilly cheese toast, Pizza etc.

See also for:
Onion-Tomato Chutney
Onion-Coconut Chutney
Red Chutney

Home made BUTTERSCOTCH Ice Cream.....

BUTTERSCOTCH   ICE CREAM

Using limited ingredients, I prepared this recipe, I  didn't use any flavours or condensed milk. 

INGREDIENTS:-

Almond - 20 nos

Cashews - 10 nos.

Butter - 25 gms                             

Sugar  - 50 gms plus 3 spoons

Full-Fat milk - 500 ml

Saffron strings - 7

METHOD:-

For preparing Butterscotch ice cream, we need to prepare cream and butterscotch flavour.

(1)   Boil full-fat milk in a pan (without adding a drop of water). When it starts to boil, reduce the flame to sim mode and let it boil for  15 minutes. Just blow air, to avoid spilling from the pan. Should not use spatula/karandi.

(2)  After boiling in sim mode for 15 minutes, allow it to cool to room temperature and the milk pan need not be covered with a lid. After cooling,  cover the pan with lid and keep it in the refrigerator.  Let it cool for 8 to 10 hrs.

 Let's prepare the butterscotch flavour. 

(3) For this, Melt  50 gms of sugar in a Kadai in medium flame. When it starts melting add butter and stir continuously. When the sugar changes into brown colour,  add chopped almond and cashews. Continue Stirring for 2 minutes. Pour it into a greased plate in a thin layer and allow it to cool.

  

(4) After cooling, remove it using a spoon and break it into pieces.

(5) Soak saffron strings in warm milk.

(6) In a mixer jar, grind 3/4th  quantity to a fine powder and the remaining in coarse. Set aside.

(7) After 8 to 10 hrs, remove the milk pan from the fridge. A layer of cream is formed, we use this cream and  1 and 1/2 quantity of milk.

(8) Add milk, fresh cream, 3 spoons of sugar and 4 spoons of butterscotch powder in a tall mixer jar, and using whipper mode (for lassi), blend it for 10 seconds for 3 to 5 times.

  

(9) Remove it from the jar and store it in an air-tight container. Let it freeze for 3 hours. After 3 hours, again using whipper mode whip it twice for 10 seconds. Restore it in a container and freeze for 8 hours.

(10) After the specified time, Yummy Homemade Butterscotch Ice cream is ready.....

Note:-
Half the quantity of almond and cashews can be used...