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KESAR PISTA
INGREDIENTS (KESAR)
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Fresh Milk |
250 ml |
C.M.C. |
1/3 tsp |
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Vanilla Custard Powder |
tsp |
China Grass |
tsp |
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Kesar leaves |
Some |
Fresh Cream |
cup |
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Sugar |
2 tbsp |
Color (yellow) |
Few drops |
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G.M.S. |
1/3 tsp |
Kesar essence |
Few drops |
INGREDIENTS (PISTA)
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Fresh Milk |
250 ml |
C.M.C. |
1/3 tsp |
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Corn Flour |
tsp |
China Grass |
tsp |
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Pista (finely chopped) |
Some |
Fresh Cream |
cup |
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Sugar |
2 tbsp |
Color (green) |
Few drops |
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G.M.S. |
1/3 tsp |
Pista essence |
Few drops |
METHOD FOR MAKING KESAR ICE-CREAM
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). Make paste of custard vanilla with warm milk and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, yellow color, kesar leaves and essence. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. Keep it back in the freezer for 3-4 hours. At this point of time, start making the pista ice-cream.
METHOD FOR MAKING PISTA ICE-CREAM
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). Make paste of corn flour with water and add to the boiling milk. Add sugar along with GMS and CMC. Add China Grass and immediately remove from flame. When it cools down, add fresh cream, green color, and essence. Also add half of the chopped pista. Beat well preferably in a mixer. Keep it in the freezer for 3 hours after which it should be beaten. At this point of time, remove the kesar ice-cream from the freezer.
METHOD FOR FINAL PREPARATION
Pour the beaten pista icecream on the kesar icecream. Decorate it with the rest of the chopped pista. Deep freeze for 6-7 hours before serving. The time taken would also depend on the efficiency of the refrigerator.
NOTE
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In place of 250 ml fresh milk, you can also use 125 ml of milk prepared with the help of 3 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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