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KAJU KHAZANA
INGREDIENTS
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Fresh Milk |
500 ml |
C.M.C. |
tsp |
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Cashew nuts (broken) |
8-10 |
China Grass |
tsp |
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Khoya |
25 gms |
Strawberry Essence |
Few drops |
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Sugar |
2 tbsp |
Color (yellow) |
Few drops |
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G.M.S. |
tsp |
Fresh Cream |
cup |
METHOD
Heat the fresh milk till it boils down to half the original quantity. If you are using milk prepared with the help of powder milk, just boil it once (see note below). Mash the khoya well and add to the milk along with sugar, GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, color and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Decorate with cashew nuts and deep freeze for 6-7 hours. The time taken would also depend on the efficiency of the refrigerator.
NOTE
NOTE
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In place of fresh milk, you can also use 250 ml of milk prepared with the help of 6 tbsp of powder milk, preferably, Amulya or Sudha. |
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It is important that the freezing is not interrupted, e.g., by power-cuts. |
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GMS and CMC are chemical stabilizers used to make the ice-creams creamy and fluffy. These are available at all bakeries by the same names. |
Serves: 4-5 adults
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