Dessert Recipes

Butter Ice Cream

Ingredients:

Brown Sugar – 1 cup

Water – 1 cup

Salt – a pinch

Egg – 2

Butter – 2 tbsp

Milk – 1 cup

Cream – 1 cup

Vanilla Essence – 1 tsp

Rum or Sherry – 1 tsp

Roasted pistachio – ½ cup

Procedure:

• Boil water with brown sugar and a pinch of salt
• Beat egg and add to the above mixture.
• Stir continuously while pouring.
• Put the lower flame and stir continuously.
• Add butter when the mixture dense.
• Turn the gas off and cool down.
• Add rum or sherry and vanilla essence to dense milk and add the mixture to the sugar syrup.
• Add cream and keep in freezer.
• Blend the half frozen ice-cream and add pistachio.
• Finally keep in freezer and serve while frozen.

Raw Mango Kulfi

Ingredients:

Milk – 3 ½ cup

Condensed Milk – 1 can (400 gm)

Khowa kheer – 100 gm

Thin Arraroot Biscuit – 2 powdered

Green Mango Essence - a drop

Green Food Color (optional)

Procedure:

• Turn the refrigerator on its coolest temperature.
• Keep the aluminum foil 1 hour into the refrigerator.
• Boil milk, turn the heat off and cool it.
• Mix with biscuit powder, essence, khowa and condense milk.
• Blend the mixture.
• Pour the mixture into the aluminum foil and keep in freezer.
• Serve after 5-6 hrs.

Misti Doi

Ingredients:

1 can condensed milk

1 can [12 oz.] evaporated milk
1 8 oz. plain yogurt


Procedure:

•   Mix condensed milk, evaporated milk, plain yogurt well with electric hand mixer or in a blender til froth forms on top. 
• Pour the mixture in a baking sheet or cake pan, cover with aluminium foil and put in preheated 300F (150C approx) oven for half hour.  
• Turn off the oven and keep the doi inside.
• Don't open oven door at any time during the process overnight. 
• Take out doi in the morning and put in refrigerator. 
• Keep at least 3/4 hours before serving.