Tag Archives: coolant for summer

Paan Kulfi

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Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.

I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…

Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.

To check out my other summer recipes, click here.

Preparation Time before cooking: 15 mins

Preparation Time after cooking: 7 to 8 hrs

Cooking Time: 30 mins

Yields – 6 to 7 kulfi

Ingredients:

  • Full fat milk – 3 cups
  • Corn flour – ¾ tbsp.
  • Betel leaves – 2 nos
  • Gulkand – 1 ¼ tbsp
  • Sugar – 4 tbsp
  • Cashew nuts – 5 nos
  • Pistachios – 6 nos
  • Almond/Badam – 6 nos
  • Supari – 1 ½ tsp (for garnish)

Preparation:

  • Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
  • Reserve ¼ cup of milk in a bowl. Keep it aside.
  • Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
  • Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
  • Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
  • Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
  • Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
  • Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
  • Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
  • Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
  • Stir well, no lumps should be formed.
  • Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
  • Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
  • Now gently remove the kulfi by pulling the stick from the mould.
  • Garnish with flavored and colored supari.

Serve chilled.

Mint IceCream

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Want to beat the heat with Ice Cream, but don’t want to go outside the home, here is my No Cook, No Egg, No essence, No food color, Naturally flavored, very easy and simple Ice Cream with fresh home grown Mint Leaves (motivated by NUTTY SQUIRREL) – MINT ICECREAM.

I would say this Mint Ice cream, a perfect coolant to beat the heat. Also being a mint maniac, I liked this to the core. When it comes to Mint Ice cream, I would say the perfect amount of mint should be induced

Benefits of Home-made Ice cream: You can enhance the sweetness as per your taste buds, you can add the perfect the amount of ingredients to enrich your flavor.

Do check out my other summer recipes in this link: https://madraasi.com/recipes/beverages/

Mint Ice Cream

Mint Ice Cream

Ingredients:

  • Mint leaves – 15 sprigs
  • Fresh Cream – ¾ cup
  • Full fat Milk – 1 cup
  • Sugar – ¾ cup

Preparation:

  • Boil the milk and wait until it comes to room temperature.
  • Grind the sugar to a fine powder and keep it aside or you can go for powder sugar.
  • Separate the mint leaves from the stalk, rinse in running water and keep it aside.
  • Take the mint leaves and blend them well by sprinkling a tsp of water to a coarse paste.
  • In a wide mouth bowl, pour in the fresh cream, milk and add in the sugar, whip them just for few mins until fluffy.
  • Pour in the mint paste to the bowl and whip them well for 3 to 4 mins.
  • Pour it to an air-tight bowl and freeze it for almost 8 hrs.
  • Remove it from the freezer (it looks like ice crystals), scrap it.
  • Blend all the scrapped ice (ice crystals) together along with 2 to 3 sprigs of mint leaves (if needed to enhance your taste buds).
  • Blend them nicely as it should be thick and creamy.
  • Again pour it in an air-tight container and freeze for 10 hours.
  • Remove the container from freezer, once the ice cream comes to perfect texture.

Scoop and serve chilled.

Note: You can also have ice-creams with soft and spongy cakes, I like to have vanilla ice-cream with sponge cake. I would prefer to have this mint ice-cream with coffee cake. You can adjust the sugar level (a tsp) as per your taste buds, I have induced medium level of sugar.

Sparkling Limeade

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Again one more recipe followed to the list of my all-time favorite Chef. Roger Mooking but this time it’s a refreshing drink with a small changes. Do check out my other try from Chef. Roger Mooking – Yogurt with Mint Gremolata, Okra Minced Meat Stir-Fry.

Sparkling Limeade is nothing but lemon, sugar syrup, mint leaves, ice cubes together with sparkling water. Sparkling water is nothing but our carbonated water commonly known as club soda. A good coolant for summer with the healthiness of lime and mint leaves.

A great refreshing drink which should be shared among of them and so I am taking this to Fiesta Friday #67 hosted by Angie@the novicegarderner. Let us move on to the recipe…

Ingredients:

  • Lime – 4 nos
  • Sugar – 3 tbsp
  • Mint leaves – 6 Sprigs
  • Salt – ½ tsp
  • Cold sparkling water – 5 cups
  • Ice cubes – as you need

Preparation:

  • Boil sugar and water in a small pot, allow to boil for few mins and remove from heat.
  • Roughly chop 4 mint sprigs, add the chopped mint sprigs and allow to infuse for 30 mins.
  • Strain the syrup, pour in the lemon juice and refrigerate it for atleast 30 mins.
  • In a small ice tray, pour in the water and add a mint leaves along with a small stalk and a small lemon wedge. Place in freezer, wait till it freezes.
  • To serve: In a glass, add in a pinch of salt, 2 tbsp of sugar mint syrup, and then pour in the sparkling water (club soda). Add in the ice cubes, add in lemon wedge and mint leaves if needed.

Serve chilled.