Sweet corn popsicle recipe with easy step by step instructions for your easy understanding and learning.

How to make Sweet Corn Popsicle

Here I used to get very different flavors of popsicle or ice creams and in that, I love this sweet corn popsicle or the sweet corn kuchi ice. I feel the taste is bit different compared to other ice popsicles and always used to buy this corn popsicle whenever I go 7 eleven shops.

So I tried to recreate the same but instead of the white sugar, I have added our Palm sugar so as to make it healthy and a little bit of cardamom to enhance its flavor.

If you want you can add some essence like vanilla essence or corn essence itself, if it is available. But I sticked on to the cardamom powder itself. Also if you like some ginger taste, you can even add a pinch of dry ginger (sukku podi) to this recipe. I have not added it, as my kids wont eat them.

Also here I have used frozen sweet corn. You can also make this with fresh sweet corn kernels.

If you love popsicle recipes, then do check my other popsicle recipes, like

• rose milk popsicle
• milk popsicle (paal ice)
• bread kulfi
• mango yoghurt popsicle
• mango jelly popsicle

You can check my full collection of ice creams below

• collection of ice creams
• collections of summer drinks

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make the Popsicle

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Sweet corn popsicle

Sweet corn popsicle is so easy to make and palm sugar is added instead of the normal white sugar, and a bit of cardamom enhances the flavor of this corn popsicle.

Course Dessert

Cuisine Indian, International

Keyword cardamom flavoured popsicle, sweet corn popsicle

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 350kcal

Author Akila

Ingredients

• frozen sweet corn – 1 cup
• water – 1 cup
• salt – little 2 pinch (optional)
• milk – 4 cups
• palm sugar – 9 tsp
• Dry ginger powder – a pinch optional
• Cardamom powder – 1/4 tsp

Instructions

• Check the below detailed step by step instructions

Video

Notes

Check the below notes 

Ingredients

• frozen sweet corn – 1 cup
• water – 1 cup
• salt – little ( 2 pinch ) (optional)
• milk – 4 cups
• palm sugar – 9 tsp
• Dry ginger powder – a pinch (optional)
• Cardamom powder – 1/4 tsp

Step by step instructions

Lets see the step by step instructions to make the cardamom flavoured sweet corn popsicle recipe.

Cook the sweet corns

In a big pan, add the frozen sweet corn or fresh sweet corns and the water together.

To this add little salt and cook them for about 10 minutes.

Once the sweet corn is fully cooked, switch off the stove and cool down completely.

Now transfer them to the mixie jar and grind to a smooth paste.

Prepare the milk

Meanwhile boil 3 to 4 cups of milk.

While the milk is boiling, we grind the sweet corn and make it a fine paste.

allow to boil for about 7 to 8 minutes. So that milk gets reduced a bit.

To this add cardamom powder and boil for another 2 minutes.

Now add the sweet corn paste and keep the flame to low and keep mixing.

To this add the palm sugar and mix well keeping the flame low else sometimes the milk may curdle.

Switch off the stove and cool the milk completely.

Prepare the popsicle

Filter the sweet corn and milk mixture nicely and remove the residues.

Add this sweet corn milk mixture to the ice moulds or the popsicle moulds and freeze for about 8 hours or over night.

After about 8 hrs, remove the moulds from freezer and show it in the running water or dip them in luke warm water.

Remove the sweet corn popsicle slowly

Your tasty cardamom flavored sweet corn popsicle is ready.

Yummy yummy popsicle…

Notes

• If you like dry ginger (sukku ), then you can add them a bit (around one or 2 pinch) for a different taste
• You can use normal white sugar as per your taste buds.
• Instead of cardamom powder, you can add any kind of essence if you like.

The post Sweet corn Popsicle | Popsicle recipes appeared first on Learning-to-cook.

Rose milk popsicle recipe with video and easy step by step instructions for your easy understanding and learning.

How to make Rose Milk Ice Popsicles

Since we prepare these rose milk popsicles at home it would be more healthier and tastier than the store bought ones. As I said, to prepare this rose milk popsicle, you need only 2 main ingrediets – the milk and the rose syrup.

You can also make the rose syrup at home and you can check it in my rose milk recipe. Though in that recipe, I have used the rose essence, you can even make the essence at home using the panneer roses and for the color you can use the beet root and make them fully organic and home made. Since I dont get the panneer roses here, I have used the store bought rose essence for making the rose syrup.

I have many ice cream and milk shakes recipes and this rose milk popsicle is new addition to it. If you love ice creams, you can check out some of my popsicles like

• paal ice
• bread kulfi
• kulfi usign khoya
• rose milk ice cream
• vanilla ice cream

also you can check my

• full collection of ice creams
• Full collection of summer recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe for Rose Milk Ice Popsicle

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How to make Rose Milk Ice Popsicles

Rose milk popsicle is a very tasty and easy popsicle recipe, which requires only 2 ingredients to prepare. Yes, it needs only 2 ingredients – milk and the rose syrup and your rose milk popsicle would be ready.

Course Dessert

Cuisine Indian

Keyword rose milk ice popsicle, rose milk kuchi ice, rose milk popsicle

Cook Time 15 minutes minutes

Freezing time 8 hours hours

Total Time 15 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Milk – 2 cups 1 cup 250 ml
• Milk powder – 2 tbsp optional
• Home made Rose syrup or store bought – 3 to 4 tbsp or as needed
• Sugar – 4 tsp or as per taste

Instructions

• Boil 2 cups of milk in a pan.
• To this add the milk powder.
• Allow the milk to boil for about 7 to 8 times.
• By this time, the milk would have reduced in quantity a bit.
• Now allow it cool down completely.
• To this add the rose syrup.
• If you need add some sugar.
• Mix well till sugar dissolves completely.
• Fill in the rose milk into the moulds till 90%
• Insert the sticks now.
• Keep in freezer for about 8 hrs or overnight. After about 8 hrs/ overnight, take them out from the freezer and show in running water for about 5 to 6 sec.
• Now slowly take out the stick.
• Tasty Rose milk popsicle is ready to be served.

Video

Notes

Check the below notes.

Ingredients

• Milk – 2 cups (1 cup 250 ml)
• Milk powder – 2 tbsp (optional)
• Home made Rose syrup or store bought – 3 to 4 tbsp or as needed
• Sugar – 4 tsp or as per taste

Method to make Rose milk popsicle recipe

Boil 2 cups of milk in a pan.

To this add the milk powder. This step is purely optional. Also add the milk powder, when the milk is luke warm. If it is added when the milk is hot, it may form lumps.

Allow the milk to boil for about 7 to 8 times.

By this time, the milk would have reduced in quantity a bit.

Now allow it cool down completely.

To this add the rose syrup. You can use either store bought or the home made rose syrup.

If you need add some sugar. Rose syrup already contains sugar, so adjust accordingly to the sweetness of your taste buds.

Mix well till sugar dissolves completely.

Fill in the rose milk into the moulds till 90% of the moulds, so that it will be easy for your to remove it from the moulds once frozen.

Insert the sticks now.

Freezing the popsicle

Keep in freezer for about 8 hrs or overnight. After about 8 hrs/ overnight, take them out from the freezer and show in running water for about 5 to 6 sec.

Now slowly take out the stick.

Tasty Rose milk popsicle is ready to be served.

Notes

• The rose colour can be adjusted as per your wish.
• If you like you can add a pinch of cardamom powder too.

The post Rose Milk Popsicle | Ice Popsicle Recipes appeared first on Learning-to-cook.

Bread Kulfi recipe with easy step by step pictures and a video for your easy understanding and learning.

How to make Bread Kulfi

There are many variations of kulfi and I can say that, this is the easiest and quick method of making the kufli, with just bread.

If you want to make kulfi and you are out of khoya, then do make this kulfi with the bread. The Bread is powdered well, and when added to the milk, gives the correct thickness to make the kulfi and it just tastes the same as that of the malai kulfi.

You can either use, white bread or wheat bread or milk bread for making this kulfi, but I recommend to use the milk bread, as it gives richer taste to the kulfi.

I already have kulfi using khoya which is also a tasty kulfi recipe, which you can try out this summer. Also You can try the simple milk popsicle recipe also for this summer.

For this kulfi, you do not need to add any thickeners like corn flour, and so it is healthy by choice.

If you love ice creams more, then do check the below ice cream recipes

• chocolate icecream
• rose milk ice cream
• mango ice cream
• vanilla ice cream
• almond ice cream

check my summer milkshake collections also.

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe to make Bread Kulfi

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How to make Bread Kulfi

Bread Kulfi is a tasty and easy kulfi recipe which gives the same taste and richness as that of the malai kulfi recipe. If you want to make kulfi and you are out of khoya, then do make this kulfi with the bread. The Bread is powdered well, and when added to the milk, gives the correct thickness to make the kulfi and it just tastes the same as that of the malai kulfi.

Course Dessert

Cuisine Indian

Keyword bread kulfi, how to make bread kulfi, kulfi using bread

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 350kcal

Author Akila

Ingredients

• Almonds – 10
• cashews – 10
• pistachios – 12 to 15
• full cream milk – 3 cup
• milk bread – 5 slices
• saffron – a pinch
• sweetened condensed milk – 1/4 cup to 1/2 cup
• sugar – 3/4 to 1 cup
• ragi malt – 3/4 to 1 tsp optional
• cardamom – little you can also use vanilla essence
• chopped nuts for garnishing

Instructions

• Check the below step by step instructions 

Video

Notes

Check the below notes.

Required Ingredients

• Almonds – 10
• cashews – 10
• pistachios – 12 to 15
• full cream milk – 3 cup
• milk bread – 5 slices
• saffron – a pinch
• sweetened condensed milk – 1/4 cup to 1/2 cup
• sugar – 3/4 to 1 cup
• ragi malt – 3/4 to 1 tsp (optional)
• cardamom – little ( you can also use vanilla essence)
• chopped nuts for garnishing

Method to prepare Bread kulfi

take the nuts

and ground to a coarse powder.

Now take the bread slices. You can use wheat bread or white bread. But i recommend you to use the milk bread, as it gives richer taste to the kulfi.

Remove the sides of the bread and cut them in to pieces.

Add these pieces to a food processor and grind to a fine powder.

In a pan, add the milk and the saffron and allow to boil.

Add the condensed milk now.

Now add the sugar and mix well.

Take the coarse powder of nuts and add them.

Again boil for about 5 minutes in medium flame. The nuts need to cook well. Add the fine bread powder little by little so that, it does not form any lumps.

Once you have added the bread powder, you should not stop stirring the mixture, as it may get burnt at the bottom soon.

After about 3 mitutes, add the ragi malt which gives a nice flavor. This is purely optional step.

If you want you can add the cardamom powder. Also add vanilla essence if you need.

Allow the mixture to cook for about 3 to 5 minutes.

By this time, the milk consistency would have changed to a thick.

Now switch off the flame and allow to cool down completely.

Fill the moulds

Once it is fully cooled down, take the kulfi mould and fill it the mould with the bread milk mixture. If you dont have moulds, then use normal tumblers too.

After filling the mould, slightly tap them to make it level correctly. Now insert the sticks to all the kulfi and freeze it overnight or for about 8 to 10 hours in freezer.

The next day or after about 8 hrs , remove the kulfi, by slightly dipping in warm water or show them under running tap water.

Slghtly rotate them and take the bread kulfi out .

Easy and tasty bread kulfi is read to be served.

Garnish some chopped nuts or saffron and serve it.

Yummy yummy Bread kulfi is ready.

Notes

• try to use milk bread for a tastier kulfi
• if you want more thickess, you can add 3 tsp of corn flour, mixed with water and add to the milk. ( but i dont prefer adding corn flour as it is not healthier )
• adjust the sweetness according to your taste buds
• you can use the essence like vanilla, rose etc.
• Adding ragi malt is purely optional and i have added to give more flavor.

The post Bread Kulfi | kulfi using bread | Kulfi Recipes appeared first on Learning-to-cook.

Paal ice | milk popsicle recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Paal Ice | Milk Popsicle

This Paal Ice | Milk Popsicle recipe is made just using the milk and it reminds our good old childhood days, where we use to buy our paal ice, cup ice, orange ice and other kuchi ice. Those were the golden days and we used to eat those ice popsicles without any issue or healthy problems.

But this generation kids when they eat outside, gets cold, cough or fever immediately. So it is better to give them homemade ice popsicles which are healthy too.

This milk popsicle can be made in different ways like using corn flour, milk powder etc. But here I have used the milk and the cream to give extra richness to the milk popsicle.

If you love ice creams, then do check my other ice cream recipes like

• Chocolate Icecream
• Best vanilla ice cream
• Mango ice cream
• Almond ice cream
• Rose milk ice cream
• Khoya Kulfi
• Strawberry ice cream

You can also check my summer collections below

• 20+ milkshakes and drinks
• 15+ ice cream recipes
• 20+ mango recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal .

Recipe for Paal ice

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How to make Paal Ice | Milk Popsicle

Paal ice | Milk Popsicle is a very easy and tasty popsicle recipe which is made using only milk and cream is added to give some extra richness to the recipe. This milk popsicle can be made in different ways like using corn flour, milk powder etc. But here I have used the milk and the cream to give extra richness to the milk popsicle

Course Dessert

Cuisine Indian

Keyword milk popsicle, paal ice

Cook Time 8 minutes minutes

Freezing time 6 hours hours 40 minutes minutes

Total Time 8 minutes minutes

Servings 3

Calories 350kcal

Author Akila

Ingredients

• Full cream milk – 3/4 cup
• Cooking cream – 1/4 cup
• Sugar – 2 tsp or as per your taste
• Vanilla essence – 4 to 5 drops

Instructions

• Take 3/4 full cream milk. Full cream gives nice thickness.
• To this add 1/4 cup of cooking cream or fresh cream.
• Add required sugar. I have used 2 tsp of sugar. You can also use brown sugar or palm sugar.
• To this add few drops of vanilla essence. This is optional but it gives nice smell. You can also add a pinch of cardamom powder.
• Allow milk to boil. Let it rise up and down for about 6 to 8 times.
• Keep stirring now and then to remove the formation of milk layer. (Malai)
• Switch off the flame and cool down completely.
• Pour the milk to the popsicle moulds or kulfi moulds.
• Close the lid and freeze for 8 hours or overnight. You can insert the sticks after freezing for 2 hours, so that sticks can stand firmly in middle.
• After 8 hours, remove from freezer.
• Show the moulds outer sides under the running tap water or take lukewarm water in a tumbler and dip these moulds in to them for about 2 to 3 seconds. The water should be warm and should never be hot.
• Slightly rotate them and take out the paal ice | milk popsicle outside.
• Serve them immediately.

Video

Notes

Check the below notes 

Step by step instructions for making Paal Ice

Ingredients

Full cream milk – 3/4 cup
Cooking cream – 1/4 cup
Sugar – 2 tsp (or as per your taste)
Vanilla essence – 4 to 5 drops

Method to make milk popsicle

Take 3/4 full cream milk. Full cream gives nice thickness.

To this add 1/4 cup of cooling cream or fresh cream.

Add required sugar. I have used 2 tsp of sugar. You can also use brown sugar or palm sugar.

To this add few drops of vanilla essence. This is optional but it gives nice smell. You can also add a pinch of cardamom powder.

Allow milk to boil. Let it rise up and down for about 6 to 8 times.

Keep stirring now and then to remove the formation of milk layer. (Malai)

Switch off the flame and cool down completely.

Pour the milk to the popsicle moulds or kulfi moulds.

Close the lid and freeze for 8 hours or overnight. You can insert the sticks after freezing for 2 hours, so that sticks can stand firmly in middle.

After 8 hours, remove from freezer.

Show the moulds outer sides under the running tap water or take lukewarm water in a tumbler and dip these moulds in to them for about 2 to 3 seconds. The water should be warm and should never be hot.

Slightly rotate them and take out the paal ice | milk popsicle outside.

Serve them immediately.

Yummy and tasty paal ice | milk popsicle is ready.

Notes

1. Never use hot water to remove the ice from the moulds. Always use warm or lukewarm water.
2. Adding cooking cream or fresh cream to the dish makes it more tastier.

The post Paal ice | Milk Popsicle | Summer specials appeared first on Learning-to-cook.

Eggless Strawberry ice cream is a flavor of ice cream made with strawberry, by blending fresh strawberries with cream, sugar and if needed with vanilla.

Here is the Eggless strawberry ice cream with step by step instructions for your easy learning and understanding.

Eggless Strawberry Ice cream

People used to make this, strawberry ice cream with egg and without egg. Here I have prepared them in eggless version as we do not eat in some days of the week. Though I have not added the egg, still it is creamy and tasty as we get in stores.

This strawberry icecream, I tried recently after the hit of mango ice cream recipe in our home. In this I added tiny bits of strawberry pieces to make it little crunchier. Since my strawberries were not so reddish, my ice cream came in pale pink color. I am planning to do more ice cream recipes with different fruits in the coming posts. I already have posted dry fruits strawberry ice cream with normal milk.

 

You can view some more icecream recipes below

 

Almond icecream– my most favorite

Rose milk icecream

Paneer ice cream

Mango ice cream using condensed milk

Mango ice cream using whipping cream

Home made Falooda

 

 

 

step by step instructions to make the ice cream

Ingredients 

Strawberry – 12 + 2 (chopped strawberries, to add in the ice cream)
Full cream milk – 1/2 cup

Whipping cream (containing milk fat with 35% or above) – 2 cups ( 400 ml or 2 packs)

Sugar – as per taste

Salt – a pinch

Honey, Tutti fruitti or Choco chips for topping the ice cream

 

 

Method

1. Wash the strawberries and keep 2 to 3 strawberries separately. The remaining berries, add in the food processor along with milk and the sugar.

 

6. Allow to freeze for overnight or 8 hrs at least.

7. Serve the cool cool strawberry ice cream. 

 

Notes:
1. Adding the strawberries, is purely optional, but I love to add, as I liked the crunchy taste of strawberries in the ice cream.
2. Adjust the sugar level, based the sweetness of the strawberries.
3. You can see in my mango ice cream recipe for the whipping cream which i used.

 

Recipe for Eggless strawberry ice cream

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Eggless Strawberry ice cream without ice cream maker

Eggless Strawberry ice cream is a flavor of ice cream made with strawberry, by blending fresh strawberries with cream, sugar and if needed with vanilla. People used to make this, strawberry ice cream with egg and without egg. Here I have prepared them in eggless version as we do not eat in some days of the week. Though I have not added the egg, still it is creamy and tasty as we get in stores.

Course Dessert

Cuisine International

Keyword eggless strawberry ice cream, strawberry ice cream

Prep Time 10 minutes minutes

freezing time 6 hours hours 40 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 450kcal

Author Akila

Ingredients

• Strawberry – 12 + 2 chopped strawberries, to add in the ice cream
• Full cream milk – 1/2 cup
• Whipping cream containing milk fat with 35% or above – 2 cups ( 400 ml or 2 packs)
• Sugar – as per taste
• Salt – a pinch
• Honey Tutti fruitti or Choco chips for topping the ice cream

Instructions

• Wash the strawberries and keep 2 to 3 strawberries separately. The remaining berries, add in the food processor along with milk and the sugar.
• Grind into smooth paste. Keep it ready. In another bowl, add the whipping cream and whip till it becomes thick. Do not whip it more.
• Now add the strawberry mixture, to the whipping cream. Whip it just for 15 sec. or just stir using a spatula, until it is well combined.
• Chop the strawberries into small bites, which you kept separately in step 1. Add this to the ice cream mixture. Give a stir.
• Transfer the mixture to the freezer safe bowl and allow it to freeze for 2 to 3 hrs. Now take it out and again stir slowly and crush the ice if formed. Again freeze it for another 2 hrs. After 2 hrs, again crush again. Repeat the process for 3 to 4 times.
• Allow to freeze for overnight or 8 hrs at least.
• Serve the cool cool strawberry ice cream.

Notes

• Adding the strawberries, is purely optional, but I love to add, as I liked the crunchy taste of strawberries in the ice cream.
• Adjust the sugar level, based the sweetness of the strawberries.
• You can see in my mango ice cream recipe for the whipping cream which i used.

*Post first published on August 25th 2014. Updated with recipe.

The post Eggless Strawberry ice cream without ice cream maker appeared first on Learning-to-cook.

I have tasted Kulfi Ice cream when I was a kid. When I go to marina beach with my parent and uncle, they used to buy and give it to me. I love the taste. But I am not able to get it near my home place. I get only normal kuchi ice or ball ice. After that I really forgot how it actually tastes, as I started tasting different ice creams. Then after I started preparing ice creams at home, I always think I should prepare kulfi atleast once. But somehow i keep postponing it, because I don’t have the kulfi cones and sometimes, I will not have the exact ingredients etc.

Two weeks back, I got the ready made khoya from Mustafa centre and prepared this Mango Kalakhand. Half the packet of khoya was left over and I wanted to do something which i never tried before. So when browsing net, I saw the Kulfi Ice cream using Khoya recipe here and thought of using my khoya and also fulfil my long wish of preparing the kulfi ice cream at home. Kulfi came out superb and we all loved it a lot. My kids asked me to prepare the same one more time. I too have decided to prepare different kulfi’s in coming posts.

You can check all my Ice cream Recipes here. Some have given below.
Almond Ice cream
Chocolate Ice cream
Vanilla Ice cream
Rose Milk Ice cream
Mango Ice cream
Strawberry Ice cream

Kulfi Ice Cream using Khoya

Preparation time: 10 min | Cook Time: 40 min | Serves: 4

Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

Full cream milk – 1 litre

Sugar – 5 to 6 tbsp (adjust by increasing or decreasing according to your taste)

Khoya / Mawa – 4tbsp

Corn flour – 1 tbsp

Milk – 3 to 4 tbsp ( to mix corn flour)

Pistachios – 10 to 15 (crushed)

Almonds – 10 to 12 (crushed)

Cashews – 10 (crushed)

Cardamom powder – 2 pinch

Saffron – few strands

Rose water or vanilla essence – 1 tsp (optional)

Method to prepare Kulfi Ice cream using Khoya

1. Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd. Meanwhile start preparing the other things needed Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl.

2. Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready.

3. Grate the khoya or crumble it very well. There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.

4. Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now.

5. Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.

6. Milk would have thickened nicely by now and colour would have started changing.

7. It’s time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down.

8. After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours.

9. Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.

10. Slide down the kulfi on the serving plates and serve immediately.

Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten

Notes:

1. Instead of corn flour, you can also use rice flour to make the milk thicker.

2. If you are keeping the kulfi mould in warm water, do not keep it for long time.

3. Any nuts of your wish can be added to the kulfi.

4. Adding rose water or essence is purely optional.

5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi.

Printable Recipe of Kulfi Icecream using Khoya

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Kulfi Ice Cream using Khoya

Course Dessert

Cuisine Indian

Keyword Kulfi Icecream using Khoya, kulfi using khoya

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Akila

Ingredients

Ingredients

• Full cream milk - 1 litre
• Sugar - 5 to 6 tbsp adjust by increasing or decreasing according to your taste
• Khoya / Mawa - 4tbsp
• Corn flour - 1 tbsp
• Milk - 3 to 4 tbsp to mix corn flour
• Pistachios - 10 to 15 crushed
• Almonds - 10 to 12 crushed
• Cashews - 10 crushed
• Cardamom powder - 2 pinch
• Saffron - few strands
• Rose water or vanilla essence - 1 tsp optional

Instructions

Method to prepare Kulfi Ice cream using Khoya

• Start boiling the milk in a flat bottomed vessel. Now and then stir it well. It might take around 20 to 30 minutes for the milk to reduce to 1/3rd. Meanwhile start preparing the other things needed Mix the 4 tbsp milk with corn flour and keep it ready in a small bowl.
• Crush all the almonds, pistachios and cashews in a mortar or grind in a food processor. If you have whole cardamoms, then grind 2 to 3 of them now and keep everything ready.
• Grate the khoya or crumble it very well. There should not be any large pieces of khoya. If so, then might take time to dissolve. After 20 to 30 minutes, the milk would have reduced to 1/3rd of its quantity.
• Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now.
• Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.
• Milk would have thickened nicely by now and colour would have started changing.
• It's time to add the khoya. Add the khoya and mix nicely so that no lumps are found. After 5 minutes Simmer the stove now and add the rose water. Switch off the stove and let it cool down.
• After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours.
• Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.
• Slide down the kulfi on the serving plates and serve immediately.
• Yummy Yummy Kulfi Ice cream using Khoya is ready to be eaten

Notes

1. Instead of corn flour, you can also use rice flour to make the milk thicker.

2. If you are keeping the kulfi mould in warm water, do not keep it for long time.

3. Any nuts of your wish can be added to the kulfi.

4. Adding rose water or essence is purely optional.

5. Traditional kulfi moulds would be available in many shops. You can also use earthen pots for making kulfi.

The post Kulfi ice cream using khoya | How to make Kufli Ice cream appeared first on Learning-to-cook.

Vanilla Ice cream is always our family favorite. Though my kids love the chocolate ice cream and strawberry ice cream the most, when I prepare this Vanilla ice cream they love to eat it with the Choco chips or tutti fruitti on top and add little honey and they never say no to this. I bet, when you try this at home, you will never buy vanilla ice cream outside. Also we make it with due care and love right. 

You can view other ice cream recipes and summer special recipes here. My favorite ice cream recipes I have given below

Chocolate Ice cream
Mango ice cream
Rose milk Ice cream

Falooda

Almond ice cream
Strawberry ice cream

Vanilla Ice Cream Recipe

Preparation time: 10 min | Cook Time: 05 min + 8 hrs freezing time| Serves: 4

Recipe Category: Dessert | Recipe Cuisine: International

Ingredients 

Whipping cream – 2 cups (400 ml)

Milk – 1/2 cup (Full cream milk is better)

White cooking chocolate – 1/2 cup

Vanilla essence – 2 tsp

Sugar – as per taste

( To know which whipping cream I use check my Mango Ice cream Recipe ).

Method

1. Take the cooking/baking white chocolate and add little milk ( 2 to 3 tbsp ) and allow to melt it in double boiler method* (see notes)

2. It comes to the consistency shown below. Cool it down. Now add the remaining milk and mix nicely without any lumps. 

3. Add the sugar and mix. Add the vanilla essence. Keep it ready. 

4. Now in another bowl add the whipping cream and start beating in low speed. 

5. When it becomes thick, and when the cream quantity becomes nearly 1.5 times its original quantity, add the normal milk and beat using hand*. (see notes). Transfer it to the freezer safe bowl. 

6. Refrigerate for overnight or 8 hrs at least beating 2 to 3 times in between in 1 hr interval to crush the ice formed in outer layer. Then leave it in freezer.  

7. Yummy Vanilla ice cream is ready. 

Serve the Vanilla Ice Cream with tutti fruitti or Choco chips and honey. 

Notes:

1. Double boiler method: In stove keep a bigger bowl with eater filled 1/4th. Allow to boils. Inside the big bowl, keep smaller bowl and add the required chocolate cubes and melt it. Another simpler method is to use the microwave oven and melt the chocolate. 

2. Do not over beat the whipping cream as it becomes butter at certain stage. So after mixing the chocolate and milk, mix with hand. 

3. The white Chocolate already contains sweetness so add the sugar according to your taste buds. 

4. Instead of vanilla essence, it is good to use vanilla bean if you have. Since u don’t have, I used essence. 

5. You can use powder sugar instead of sugar. 

6. The melted white chocolate should be cooled to room temperature before adding to the whipping cream. 

Tags: How to make vanilla ice cream, How to make eggless vanilla ice cream, How to make eggless vanilla ice cream without ice cream maker, vanilla ice cream, ice cream recipes, summer special recipes, vanilla recipes, eggless vanilla ice cream.

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Who says no to Mangoes… That too for the ice cream… I just love this Eggless mango ice cream so much. I already have different version of mango icecream which is made using the condensed milk. But this one I tried with the same logic of this rose milk ice cream by adding the whipping cream and it turned out so good. My kid loved the icecream and asked me to add some chocochips and tutti fruitti on top of it. I added honey and had my icecream. It was super dooper hit in my family. So try this at home and enjoy the hot day with this cool cool mango ice cream. 

You can view more mango recipes below…

Mango Lassi
Mango Muffins
Mango Payasam
Mango Lemonade
Mango Oats smoothie
Mango Jam
Mango Halwa

Eggless Mango Ice cream

Preparation time: 20 min | Rest Time: 8 hrs | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: International

Ingredients

Mango – 1

Full cream milk – 1/2 cup

Whipping cream (containing milk fat with 35% fat) – 2 cups ( 400 ml or 2 packs)

Sugar – as per taste

Salt – a pinch

Honey, Tutti fruitti or Choco chips for topping the icecream

Method
1. Take the mango, wash and get its flesh part.

2. Add the sugar, salt, milk and the mangoes in a blender and blend until you get smooth paste.

3. Use the whipping cream shown below which contains 35.1% milk fat. So that you can get the creamy texture for the ice cream. Add in a bowl along with the mango paste.

4. Blend them using electric blender in medium speed for 2 min. Check whether it has become creamy, else blend it some more time, in low speed and check the consistency in 30 sec interval. (See notes). Pour it in the freezer safe bowl and keep in freezer for 2 hrs.

5. After 2 hrs, again crush the ice cream using a fork and make it again in creamy texture. Do this process for 3 to 4 times, at regular intervals. After that Keep in freezer for 6 to 8 hrs.

6. Serve your creamy mango ice cream.

7. Yummy, creamy, eggless mango ice cream is ready and I served with the tutti fruitti and honey.

Easy Eggless Mango Ice cream without the Ice cream maker is ready.

Notes:

1. Always try to use the cream which contains 35% milk fat or more. This gives the creamy texture to the ice cream.

2. Be careful while blending the ice cream, as the whipping cream when over beated, turns to butter. So while blending, check its texture at regular intervals.

3. I used Thai Mangoes. You can try with any type of mangoes except the sour ones. 

Tags: How to make mango ice cream, How to make eggless mango ice cream, How to make eggless mango ice cream without ice cream maker, mango ice cream, ice cream recipes, summer special recipes, mango recipes, eggless mango ice cream

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Rose Milk Ice cream is one of my favorite ice cream. Summer started so early and it was very hot now a days. Even though evening time it was raining, afternoons are really hot hot hot. So today, I want to share a chill recipe to make you all cool. This ice cream is very easy to make and it is really very flavorful with the essence of rose water. It can be made very quickly as we use the whipping cream.

How to make Rose milk Ice cream

Preparation time: 5 hr | Cook Time: 0 min | Serves: 4
Recipe Category: Dessert | Recipe Cuisine: Indian

Ingredients

• Whipping cream – 1 litre
• Sugar – 2 cups (adjust according to your taste)
• Rose water – 5 tsp
• Rose colour – 4 to 5 drops

Method

 

• In a bowl add the sugar and whipping cream.

• Add rose water and rose color.
• Start whipping it at level 1 speed itself.

• The whipping cream becomes thick. Stop at this point, because over whipping, makes the cream to butter and the ice cream would taste so butterish.
• Keep it in the freezer for a night or at least 6 hours. (The below right side picture,  when I took the ice cream from freezer, my children immediately started tasting it, before I could take the picture)

• Serve the cool cool flavorful rose milk ice cream.

 

This goes to my event Dish Name starts with R

 

Printable Receipt of Rose Milk Ice cream

Print

Rose Milk Ice cream

This ice cream is very easy to make and it is really very flavorful with the essence of rose water. It can be made very quickly as we use the whipping cream.

Course Dessert

Cuisine International

Keyword how to make rose milk ice cream

Prep Time 10 minutes minutes

Freesing time 8 hours hours

Total Time 10 minutes minutes

Servings 4

Author Akila

Ingredients

• Whipping cream - 1 litre
• Sugar - 2 cups adjust according to your taste
• Rose water - 5 tsp
• Rose colour - 4 to 5 drops

Instructions

• In a bowl add the sugar and whipping cream.
• Add rose water and rose color.
• Start whipping it at level 1 speed itself.
• The whipping cream becomes thick. Stop at this point, because over whipping, makes the cream to butter and the ice cream would taste so butterish.
• Keep it in the freezer for a night or at least 6 hours. (The below right side picture, when I took the ice cream from freezer, my children immediately started tasting it, before I could take the picture)
• Serve the cool cool flavorful rose milk ice cream.

Notes

Do not over do the whipping cream, as it becomes butterish.

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Ingredients

• Ripe Mango – 2
• Condensed Milk – 1 can
• Milk – 1/2 litre
• Corn starch – 1 tsp
• Sugar – if needed

Method

• Wash and cut the ripe mangoes.

• Make it a mango puree by grinding it smoothly.

• In a big pan, add the milk and condensed milk and mix well.

• To this add the mango puree.

• If sugar is needed, add it as required.
• Mix the corn starch with 2 tsp water and add to the boiling mixture.
• After adding the corn starch, the mixture starts thickening.

• Switch off and allow to cool.

• Pour the mixture in a big tray and keep in freezer.

• After  1 hr, take the tray and again mix the mixture and keep it again in freezer and repeat this process 3 to 4 time every 1 hr interval.
• Then leave it overnight.
• Next day delicious mango icecream is ready to be served.

This goes to the following events

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