Ingredients:
1-1/2 litre whole milk
50 gms. soft khova
1 cup fresh cream
1 cup dry coconut powder
1 cup sugar
1/2 tsp. vanilla essence
1 tbsp. cornflour dissolved in 2 tbsp. cold milk
1/2 tsp. cardamom powder
10-12 strands saffron
1 tsp. instant coffee powder
Method:
- Bring milk to a boil, simmer for 20 minutes, stir occasionally.
- Add sugar, cornflour mixture, stirring continuously.
- Add crumbled khova, stir.
- Simmer till mixture is thick enough to coat back of spoon.
- Add cardamom, saffron, stir.
- Remove from fire,cool to room temperature, stirring occasionally.
- Set in icecream tray, cover with plastic sheet.
- When set, but not hard, remove in a large vessel.
- Beat till soft and fluffy, but donot allow to liquify.
- Use a wooden spoon or eggbeater.
- Put back in freezer, to reset.
- Remove repeat process of beating as before.
- Add coconut powder, beaten cream, mix well and beat.
- Transfer to icecream container, cover and set till firm.
- Serve scoops topped with a sprinkling of instant coffee powder.
Making time: 1 hour (excluding cooling and setting time)
Makes: 12-13 scoops
Shelflife: 1 week in freezer
Coconut Dishes Index
