Thandai ice-cream
by Tarla Dalal
Added to 432 cookbooks
This recipe has been viewed 27152 times
Creamy, smooth and heavenly.
Method- Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
- Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
- Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
- Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
- Remove from the fire and allow it to coool completely.
- Add the thandai flavouring to the milk. Strain the mixture through a sieve.
- Add the cream and dissolved saffron to the milk mixture. Mix well.
- Pour the mixture into a shallow freezer proof dish and freeze till slushy.
- Remove and whisk until smooth and creamy.
- Freeze again until firm for about 4 to 6 hours.
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Nutrient values per serving
Energy | 389 cal |
Protein | 6.6 g |
Carbohydrates | 41.5 g |
Fiber | 0.5 g |
Fat | 19.5 g |
Cholesterol | 0 mg |
Vitamin A | 383.1 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.2 mg |
Vitamin B3 | 0.7 mg |
Vitamin C | 1.3 mg |
Folic Acid | 19.1 mcg |
Calcium | 270.1 mg |
Iron | 0.7 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 32.9 mg |
Potassium | 147.4 mg |
Zinc | 0.3 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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