Nolen Gurer (Palm Jaggery) Ice Cream | How to Make Nolen Gur Ice Cream | Ice Cream Recipes

Nolen Gurer Ice Cream # Recipes

Nolen Gurer Ice Cream is something I had been meaning to try for a long time now. Nolen gur aka Palm Jaggery has a dark and intense caramel flavour which I absolutely love, so much so that I often nibble on it whenever I have a sweet craving. I get my stock of nolen gur whenever I visit my mom’s place in Assam. She has been buying it locally from a seller since years now and I can surely vouch for its quality. 

I remember once I had got it in Kolkata from a random seller at almost one third the price; one look at it I knew it was adulterated and was no match for the nolen gur my mom gets for me.

Nolen Gur

Summer is upon us in Hyderabad. It is only March now and the way the mercury is rising, it takes no special skills to imagine what the coming months are going to be like. So in such times it only makes sense to buckle up and fill your arsenal with all you can to beat the heat – first is - lots of water throughout the day to keep oneself hydrated followed by fresh juices, homemade drinks and of course ice creams.

You can also check out my Natural Style Chikoo Ice Cream and Paan Ice Cream recipe.

Thandai Kulfi Recipe | How to Make Thandai Kulfi from Scratch

Thandai Kulfi #Recipe

Thandai Kulfi is a rich kulfi and is full of flavours from the Thandai Syrup. If you have some ready to use Thandai syrup, making these is just a breeze.

Kulfi or Ice-cream? What do you like more?

I prefer kulfi over a scoop of ice-cream any day. 

Period.

This recipe has been there in my drafts for a long while. I had made these to use up the last bits of the Homemade Thandai Syrup I had made for Holi. Since I had not posted anything in a long while here, I decided to share this one to cut short my absence from this space.

By the way, have you ever made Thandai Syrup at home? If not, try it the next festive reason - I bet you will never want to buy a bottle of readymade syrup ever. It comes out THAT GOOD. 

Coming back to the recipe for today, I just used the thandai syrup to flavour and sweeten the thickened milk used for making these kulfis. Since Thandai syrup is already flavoured with nuts, cardamom, saffron, etc., there is no need to add anything more.

These kulfi were just perfect - with just the right flavour of Thandai. I am going to make these again whenever I made the thandai syrup. Let's check out the recipe.

Thandai Kulfi Recipe

Ingredients:

800 ml full-fat milk.

3 tbsp milk powder

1/4 cup thandai syrup ( Have you tried this Homemade Thandai Syrup yet?)

2 tsp cornflour stirred in 1 tbsp milk

Process:

1. In a non-stick pan, heat milk. When it comes to a boil, turn the heat to medium and let it simmer till it reduces to about half in volume. It can take about 25-30 minutes. Keep stirring in between and scrap the sides too.

2. Add the milk powder, cornflour mixture and stir well. Heat for another 5 minutes. Corn flour helps in further thickening the milk and thus giving it a creamy texture. Add the thandai syrup and stir again. Turn off the heat.

3. Let it cool down to room temperature and then fill the liquid into the kulfi moulds.

6. Freeze it for 8 hours or overnight.

7. Take the kulfi out of the freezer, 5 minutes ahead of serving.  Unmould and serve immediately.

If you are on social media, take a minute to follow me there for all sorts of recipe updates.

Facebook 

Pinterest

Twitter

Instagram

Here are some more KULFI recipes that you can try:

Dulce de Leche Malai Kulfi
Quick No Cook Malai Kulfi
Cardamom Kulfi
Malai Kulfi - Using Condensed Milk

Thank you for stopping by! Cheers!

Natural's Style Chikoo Ice Cream Recipe | Sapota Ice Cream | How to Make Chikoo Ice Cream From Scratch | Ice Cream Recipes

Chikoo Ice cream #Recipe

This chikoo ice cream is one of the best ways to use up some ripe chikoo fruits. Chikoo is quite a sweet fruit and is particularly great in ice creams. With condensed milk and fresh cream in it, this ice cream is literally a no-fail recipe. Don't like the flavour of chikoo - no problem just use the fruit of your choice instead of chikoo and keep the rest of the ingredients same.

I have always been a fruit lover. My mom never had a chance to complain that I didn't have my share of fruits. The same cannot be said for veggies though - it was a different story altogether. Till date, I am very much a fruit person - in fact, there are very few fruits that I don't like much.

A few years back, when I had the fresh fruit flavoured ice creams at Naturals, I was sold to the idea. Since then I am in love with all sorts of fresh fruit ice cream. So, here I am today with a fresh fruit ice cream - made with chikoo fruit.  I had some ripe chikoo fruits and I couldn't think of another better way to use them. I went ahead and made this chikoo ice cream and I am so happy with the results.

Malai Kulfi Recipe - Using Condensed Milk | How to Make Malai Kulfi Using Condensed Milk

Malai Kulfi Recipe - Using Condensed Milk 

This version of Malai Kulfi is a quick one - thanks to the use of condensed milk and milk powder. Do check it out.

As promised I am back with another recipe for Kulfi. Unlike the Cardamom Kulfi I had posted earlier, this one is much quicker excluding the freezing time and yet no compromise on taste. I had bookmarked this recipe long back from Tarla Dalal site and tried it a few days back. What makes it quick is the use of condensed milk and milk powder. It has a melt in the mouth texture and I am simply bowled over by the simplicity of the recipe. This recipe is a keeper as it is quite effortless.

I used the exact measurements as given on the site and got 6 kulfis (80 ml each) + extra (about the measure of 2 kulfi) which I froze in a freezer proof bowl. You can enjoy this malai kulfi by itself or serve it with falooda and rose syrup.

Perfect to beat the heat. I know it is just an excuse for me as the summers here in Ireland are not like the one in India as the temperature here once in a while crosses the 23 C mark. Still, I do indulge in the cold treats!

Malai Kulfi ~ Using Condensed Milk

Ingredients: 

500 ml full-fat milk
¼ cup milk powder
½ cup sweetened condensed milk
¼ cup sugar
1 tbsp almond powder (optional)
4 green cardamom pod seeds finely powdered.

Process:

1. Combine all the ingredients together and bring to a boil. Add the powdered cardamom.

2. Simmer for 10 minutes on medium heat and turn of the gas. Cool completely.

3. Pour into kulfi moulds and freeze overnight till firm. Depending on the size of the moulds, no. of kulfis might vary.

4. Allow the moulds to remain outside the refrigerator for 5 minutes and then unmould it or run hot water over the kulfi moulds to unmould it even quicker.

5. Enjoy it on a hot day!




Linking it to Serve it Chilled and to PJ's Kids delight Cool Comforts Event. This event is the brainchild of Srivalli.

Thank you for stopping by. Cheers!