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Kesari Rajbhog Ice-Cream Recipe

Ingredients

  • Chenna (from cow's milk) 250 g
  • Refined flour (Maida) 1 tsp
  • Semolina (Rava) 1 tsp
  • Pistachios 12-15
  • Almonds 6-8
  • Khoya (grated) 3 tbsp
  • Green cardamom powder 1 / 2 tsp
  • OSE syrup 2 tsp
  • Sugar 5.4 cup
  • Saffron (kesar) 1 / 2 tsp



COOKING DIRECTIONS :

  • Take fresh chenna, knead well until smooth.
  • Add refined flour and semolina and knead it gently.
  • Divided into 12-14 equal portions.
  • Soak pistachio nuts and almonds in a cup of boiling water for five minutes.
  • Drain, cool, peel and chop coarsely.
  • Combine the grated khoya with green cardamom powder and rose syrup. Knead dough.
  • Mix in coarsely chopped nuts ristachio and almonds, divided into 12-14 equal portions.
  • Stuff a portion of khoya in each section chenna making marble-size balls.
  • Combine sugar with three-quarters gallons of water.
  • Bring to boil and make thin sugar syrup.
  • Remove the foam, if any, and went through a muslin cloth.
  • Bring sugar syrup to a boil in a wide mouth pot and add five minutes on high heat.
  • Sprinkle about quarter cup of warm water and continue cooking on high heat for five minutes, or until almost doubled in size.
  • Remove and keep sufficient amounts of saffron-infused sugar syrup.
  • Refrigerator and serve chilled.
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