Tag Archives: dessert

Easy Homemade Mango Ice-cream | Custard ice cream

My family loves ice cream so much that they can have it for every meal. We generally have our freezer stocked with different ice-creams in summers. This lockdown period was different but we had the raw materials, especially the juicy and beautiful ripe hapus mangoes (Alphonso) and i experimented with this recipe. It came out really good.

I have taken the recipes from here and here and this YouTube video, so in a way, this is a review of these recipes as well.

If you are on a sugar free or low sugar diet then sadly this is not for you. I tried with less sugar first but it tasted bad so i had to reluctantly add more and more sugar. No wonder ice-creams are so high in calories, but at least this recipe is homemade and contains real, healthy and safe ingredients.

I can’t comment about the shelf life ( i mean freezer life😜) because it didn’t get a chance to stay for more than a few days😁😁😁

So we will need, INGREDIENTS:

Mangos : 3 (i took Devanagari Hapus each weighing almost 250gms)

Milk Cream : 200ml ( i took amul cream)

Sugar: 1 cup (too much, i know)

Whole Milk: for making custard, 1.5 cups

Mango Custard powder: 2tbsp (Can be substituted with cornflour or vanilla custard powder)

Tutti frooti: optional

DIRECTIONS:

1) Start by making custard first, combine 1/2 cup milk and custard powder to form a smooth paste.

2) Now boil the remaining milk. Add half a cup of sugar and let the sugar dissolve. Add the custard paste slowly and keep whisking making sure there are no lumps.

3) Keep stirring until the custard is thick enough to set, switch off the gas and let it cool. Better to cool it in the refrigerator for at least an hour.

Cool down the custard well

4) Next peel and chop the mangoes and blend, strain it well so that the fibers are retained in the strainer. Now blend again with some sugar according to your taste. I used half a cup of sugar here.

Blend mangoes and strain
Add back and mix in sugar and blend again
Take the cold cream in a cold bowl

5) In a bowl, take the cold cream and whisk it till soft peaks are formed, Now whisk the custard and add it to the cream Mix in the pureed mango mixture well. Mix it and whisk it. Make it fluffy. Get some air into it.

Mix the custard, puree and cream

6) Set it in a bowl or container with a lid and if possible put a cling wrap touching the top of the ice cream, this will avoid the icy or sorbet like feel and will result in a creamier texture.

Set in a container
Put on a cling wrap to avoid small ice particles formation

7) After 2 hours until half set, take it out, remove the cling wrap, and whisk it again, add tutti-frutti and put on the cling wrap and lid back. Let it set. Enjoy after 8 hours.

Blend or use a mixer
Add tutti frooti or dry fruits of choice, mix well, put back the cling wrap and set

Tips: #Make sure the custard is cold before whisking. This will avoid the icy or sorbet like texture.

#Same goes for cream as well. Use it cold.

#More the fat percentage of the cream, better will be the result. Malai will work too.

#Opt for whole milk for custard and boil for at least 10-15 minutes.

#Crushed dry fruits like almonds, pistachios or raisins can also be added.

#Add some strands of saffron while boiling milk for added color, flavor and health benefits.

#Always store the ice-cream with a lid or cling wrap On to avoid it from getting hard.

SheerKhurma |Sevaiyya / Vermicelli Pudding |Fast and Easy dessert| Milk based dessert|Kheer

Look at the beautiful silver leaf, rose petals and pistachios
Sevaiya
Served in a beautiful bowl

Vermicelli kheer or as we call it Sevaiyya or Sheerkhurma is a very simple and fast to make dessert.

I use the thin and already roasted vermicelli but the thick and non-roasted one will also work. I prefer the thin one.

No pudding recipe can be easier or simple to make than this beautiful recipe of Vermicelli.

SheerKhurma means Sheer ie Milk and Khurma means dates so a pudding made of Milk and dates is actually technically SheerKhurma, we add vermicelli and dryfruits to make it richer. The more we cook the milk with the vermicelli, the thicker the pudding will be as vermicelli will release starch. A very basic recipe will have just 4 ingredients ie Milk, Vermicelli, Sugar and dryfruits, So even if you have just these 4 ingredients, try making this dessert and you will love it. There can be many add ons, watch for the extras/optional items in the ingredient list.

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Most simple dessert |Nariyal Barfi / Coconut Barfi

Nariyal Burfi

This wonderful fudge can be made with left over condensed milk or gulab jamun sugar syrup also known as chashni.

This is how i make Sugar Syrup:
Combine 2 cups sugar and 2 cups water and boil for 6-7  minutes stirring continuously. You can now use it in the recipe.

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10 minute Microwave Choco Banana cake

Choco banana cake

Banana and chocolate is a hit combo and here is a super easy and quick chocolate cake with a dash of banana. Moist and very tasty.

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Paneer Laddoo |Sweet Cottage-cheese laddoo

I was in a mood for a dessert that can be devoured after a meal and i had some cottage cheese in my fridge. So what did i make?? A very melt-in-mouth delicious Cottage cheese laddoo dessert. Just the right sweetness with hints of cardamom and rose flavors that i simply love. Make ahead for parties, dinners or lunches.

Paneer Laddoo

A very simple dessert made out of Paneer and rolled in some desiccated coconut.

Keep these laddoos in refrigerator and relish them within 3-4 days.

Saffron in milk can be added for a rich and beautiful orange colored kesari laddoos.

Cardamom and Rose essence gives it a refreshing taste and it is an awesome dessert to have after a meal. No need of a mouth-freshener then πŸ˜€

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