Add the custard powder and see to it that there are no lumps formed
Pour in a shallow tray and keep in the freezer.In the the first milk bowl add saffron. Gently fold in the whipped cream. Refrigerate for three to four hours before serving.Carrot custard kulfiIngredients250 gm carrot, grated½ litre milk4 to 5 almonds, chopped3 to 4 cashew nuts, chopped4 tsp ghee2 cardamom, crushed60 gm chocolate, melted1 tsp custard powder½ cup condensed milk2 tsp of sugarMethodIn a pan take ghee and add grated carrots and sauté on medium flame for five minutes. Scrape with a fork and serve. When it gets reduced to 75 per cent, switch off the flame.
Kesar Chocolate kulfiIngredients1 litre milk100 gm sugarFew strand of saffron1 cup grated chocolate50 gm dark chocolate2 cardamom, crushedMethodHeat the milk in a big bowl. Now add the sugar. Now add the icing sugar and mix well.Saffron Shrikhand MousseIngredients 2 cup very thick hung curd1 cup condensed milk2 cup whipped cream¼ cup icing sugar5 gm agar-agar flakes or powder1 tsp saffron soaked in milk1 tsp cardamom powder¼ cup mixed nuts, finely chopped½ cup waterMethodHeat the water and dissolve the agar-agar. Vanilla Ice-cream Sandesh Vanilla Ice-cream SandeshIngredients500 gm fresh paneer200 gm icing sugar2 tbsp custardpowder1½ tsp vanilla essence1 tsp ghee2 tbsp pistachioslivers to decorateMethodTake the paneer and custard powder and knead well till it becomes very soft. Sprinkle grated chocolate and freeze overnight. Keep on stirring every half an hour till it freezes.. Drizzle with good amount of melted chocolate and serve.
Add the custard powder and see to it that there are no lumps formed. Cut into any shape you want, garnish with pistachio slivers and serve!Tiramisu IndianaIngredients2 cup thick rabri2 cup whipped cream10 rasgulla1 ½ tsp coffee powder1 tsp vanilla essence1 cup grated chocolateMethodMix the rabri well with the coffee powder and vanilla essence. Boil the rest of the milk until it is reduced to half . Once the milk starts boiling take a table spoon milk and add that to custard powder and keep aside. Lightly grease a two inch deepthali or box with ghee. In the second bowl add grated dark chocolate. Top with grated chocolate and serve together. Put it back into the freezer. Mix well and fold in the cream. Now add nuts to the custard and turn off the heat. Do not handle much after adding the icing sugar. Keep stirring the milk.Deep freeze the bowls for an hour. Squeeze the rasgullas very well and cut into one centimetre slices. Garnish with more chocolate and serve.Cool and refrigerate for two hours. Take silicon moulds and stuff a hollow layer of this mixture and freeze it until it is hard. Now heat the milk in another pan. Spoon into small glasses or bowls and top with saffron strands. Let it cool. Crush the mint leaves lightly and add to the mixture. Pour the batter in it and steam covered for 10 minutes.
And in the third bowl, add crushed cardamom. Add condensed milk and keep stirring.Add the essence and knead again. Once the mixture is totally dry, add crushed cardamom and mix well.As the temperatures soar beyond imagination, everyone is craving for something cold to eat.In a big dish layer the rasgulla and rabri mix, and top it with coffee cream rabri mix.Guava GranitaIngredients3 cup well strained guava juice2 cup sugar½ tsp black pepper powder1 tsp black salt½ tsp salt½ tsp chilli powder hex nut Manufacturers (optional)½ cup mint leaves2 cup hot water2 drop green colour (optional)MethodMix all the ingredients (except mint leaves) in the hot water. Stir till the sugar dissolves and keep aside. Once the custard cools down, pour the custard in the silicon moulds. Mix the hung curd, condensed milk, saffron, cream, cardamom powder, icing sugar, mixed nuts and agar agar. Take three small bowls and pour milk in equal quantity in all of them
