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MAZEDAAR CHIKOO
INGREDIENTS
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Fresh Milk |
500 ml |
C.M.C. and G.M.S. |
tsp each |
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Corn Flour |
tsp |
China Grass |
tsp |
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Ripe Chikoo (medium) |
2 |
Vanilla Essence |
Few drops |
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Sugar |
2 tbsp |
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). Make the paste of corn flour with water and add to the boiling milk along with sugar, GMS and CMC. Add China Grass and immediately remove from flame. Peel and mash the chikoos and add to the milk. When it cools down, add fresh cream and essence. Beat well preferably in a mixer. Keep it in the freezer for 6-7 hours during which it should be beaten twice at intervals of 3 hours each. Finally deep freeze for 6-7 hours. The time taken would also depend on the efficiency of the refrigerator.
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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