These come from Nita Mehta's Indian Cooking and they are wonderfully refreshing.
4 cups milk (pretty sure you can use any kind of milk)
3 tbsp corn starch
5 tbsp skimmed milk powder (I used coconut milk powder and it was very good)
1/4 c sugar
6-7 strands of saffron
3-4 cardamoms, seeds only, crushed
1 tbsp slivered pistachios
1 tbsp slivered almonds
Put 1/2 cup od milk in a small bowl and disolve the corn starch and milk powder in it to make a paste.
Heat gently the remaining milk with the sugar and saffron.Gradually the add the paste above stirring constantly. Add the cardamom and bring to a boil. then simmer on low for 15 minutes or until the milk becomes slightly thick.
Cool the mixture and add the pistachios and almonds. Pour into freezer molds. Freeze for at least 6 hours.
4 cups milk (pretty sure you can use any kind of milk)
3 tbsp corn starch
5 tbsp skimmed milk powder (I used coconut milk powder and it was very good)
1/4 c sugar
6-7 strands of saffron
3-4 cardamoms, seeds only, crushed
1 tbsp slivered pistachios
1 tbsp slivered almonds
Put 1/2 cup od milk in a small bowl and disolve the corn starch and milk powder in it to make a paste.
Heat gently the remaining milk with the sugar and saffron.Gradually the add the paste above stirring constantly. Add the cardamom and bring to a boil. then simmer on low for 15 minutes or until the milk becomes slightly thick.
Cool the mixture and add the pistachios and almonds. Pour into freezer molds. Freeze for at least 6 hours.
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