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Nihari Masala Powder

Nihari Masala Powder

Nihari Masala Powder

Ingredients :

3 tbl spoon fennel seed
2 tbl spoon cumin/ Jeera
1 tea spoon sha-jeera
1 tbl spoon dried ginger powder / sonth
1 tbl spoon black pepper
1 tbl spoon cloves
5 or 6 black cardamoms
15 green cardamom
1 tbl spoon cinnamon powder
3/4 th tea spoon nutmeg
1/2 tea spoon mace/ javetri ( 5/6 leaves)
2 or 3 star anise
1 tea spoon nigella/ kalojeera
3 tbl spoon Kashmiri chili powder / paprika
4 or 5 dried red chili
3 or 4 bayleaves
1/2 tea spoon amchoor powder ( optional)
1/2 tea spoon rock salt ( optional )

Procedure :

1. Dry roast cumin , fennel , mace and dry red chili separately . Only these things will be dry roasted . The reason behind dry roasting separately is the roasting time for each is not same . Don’t blacken the dried red chili , if you do so , the whola masala will be ruined . Dry roast it keeping it’s color red .

2. Put everything in the grinder and grind until smooth .

3. Store the masala with 2 pieces of bay leaves in a air-tight container !!

Notes :

1.As I said earlier , careful to dry roast the red chilies . Don’t blacken it . Try to roast the ingredients separately .

2. To store them for a longer period , put them in the fridger in a air tight container .

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Haleem , Bangladeshi style

Haleem , Bangladeshi style

Haleem , Bangladeshi style

Iftar in Ramadan is never so exciting and complete without a bowl of Haleem !! Truly a very special dish , enjoyed not only in Ramadan but also through out the year in any occasion !! Haleem made with mutton is the most popular one no doubt , but now a days beef haleem and chicken haleem also getting their popularity. I always loved my Mom’s haleem . It’s always been a great hit at any iftar party at our home !! Some friends and relatives, prior to the party used to call Mom to make sure it’s being prepared in good quantity so that they can take some left overs to home too !!! 😀
My today’s post is dedicated to my Mom !!! No matter how sick she was she always tried to please each and everyone of the family during the iftar time with their favorite food !! She is suffering from so many diseases now a days. Please everyone keep her in your prayers !!! May this Ramadan bring lots of blessings to everyone !!!

The recipe has two parts . First part involves cooking of meat and grains separately and the last part is mixing of these two .

Ingredients :

1 kg meat ( Beef/ mutton)
1/2 cup whole wheat ( 1/4 th cup is whole and 1/4 th cup is broken)
1/4 th cup urad/ mashkolai daal ( without skin)
1/4 th cup moog daal / yellow lentil
1/4 th cup moosur daal/ red lentil
1/4 th cup split Bengal gram/ yellow split pea/ chola/ chana daal

For the meat :

3/4 th cup onion paste
1 and half tbl spoon ginger paste
2 tea spoon garlic paste
1 tea spoon turmeric
2 tea spoon red chili powder
1/2 tea spoon coriander powder
1 cinnamon stick ( 2″ long)
4/5 green cardamom
2 Bay leaves
9/10 cloves
2 tea spoon garam masala powder
Oil
Salt to taste

Ingredients for daal :

2 tea spoon ginger paste
2 tea spoon garlic paste
1 level tea spoon turmeric powder
Salt to taste

Other ingredients :

1 cup of thinly sliced onion to make bereshta
2 tbl spoon ghee
oil
Julian cut ginger , mint for garnishing
1-2 tbl spoon Haleem masala ( I gave almost 2 tbl spoon of masala since I love bit spicy)

Haleem Masala:

4/5 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
4/5 Black cardamom
2/3 green cardamom
1 tea spoon black pepper
10/12 cloves
1 tea spoon fennel ( sauf)
1/2 tea spoon nigella/ black cumin/ kalo jeera
1/2 tea spoon fenugreek or methi
1/2 tea spoon nutmeg/ mace ( jaifol -javetri)

Dry roast all the ingredients and then grind into a fine powder . Try to dry roast chili and cumin separately . The chilies should not be dark and the cumin should be dry roasted longer than other ingredients so that the full flavor can be achieved . Try not to dry roast black pepper .

Procedure:

1. Soak all the daals and 1/4 th cup whole wheat in water for at least 5/6 hours . Save the remaining 1/4 th of broken wheat to use later on .

2. Cook the meat with all the ingredients for meat regular way . Take out all the whole spices .

3. Drain out the water from the grains and boil with enough water . When the grains are almost boiled but there is enough water in the daal ,add the broken wheat , turmeric powder , salt green cardamom . Cook further stirring occasionally , until everything becomes mushy , sticky and blended . Add the Meat into the grain . Cook . Add the Haleem masala . Add 2 tbl spoon of ghee into it .

4. Heat enough oil and fry the sliced onion until golden brown( bereshta) . Add the onion and some oil into the haleem .

5. Garnish with sliced ginger , mint, slice of lemon and bereshta .

Serve hot !!

Notes:

1. Don’t use chopped cilantro while garnishing or in the haleem . It’s the mint , bereshta and sliced ginger that enhances the taste .

2. After adding the broken wheat , stir frequently otherwise they will form lump . 🙂

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Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

Bihari Kabab / Bangladeshi style Sheekh kabab

This is a truly melt in mouth kind of kabab !! Though Sheekh kababs are authentically made with mince meat but in Bangladesh sheekh kababs are made of thin pieces of beef,skewered in large Sheekh or metal skewer and those spicy pieces of heaven would just melt in your mouth !! Bangladeshi residing Biharis played a vital role in the country’s kabab industry .. Most of the kababs are inspired and introduced by these Biharis !!!! No wonder , that’s the reason , the authentic Behari kabab tastes exactly like our version of Sheekh kabab !!
Before I proceed to the recipe , I’d love to share some important ponts ;

1. Marination is very important . Marinate the meat for at least 24 hours .
2. Tenderize the meat by pounding and applying good amount of green papaya paste or grated green papaya , and don’t forget the skin !!! Take the papaya with skin !!!
3. Generous amount of Mustard oil ( shorishar tel) in the marination !!!!
4. Don’t forget to smoke the meat with coal !!

Ingredients:

750 gram solid , under cut meat
3 tbl spoon finely grated raw papaya( with skin) or papaya paste with skin
1/3 rd cup yogurt
1/3 rd cup fried onion or bereshta
2 tea spoon spoon ginger paste
2 tea spoon garlic paste
1/2 tea spoon cinnamon powder
1/2 tea spoon nutmeg powder
3/4 th tea spoon roasted cumin powder
1 tea spoon ( heaped) red chili powder
1 tea spoon paprika powder
1 tea spoon poppyseed / posto paste ( optional)
2 tea spoon Bihari kabab masala
1/3 rd cup mustard ( shorishar tel) oil
Salt to taste

Bihari Kabab masala :

5/ 6 dried red chili
1 tbl spoon cumin ( jeera)
1 tbl spoon whole coriander ( dhonia)
3 Black cardamom
4/5 green cardamom
1/2 tea spoon mace ( javetri)
1/4 th tea spoon nutmeg ( jaifol)
9/10 cloves ( long)
2 tea spoon black pepper
1 star anise
1 tea spoon fennel
1 tea spoon kababchini ( optional)

Dry roast the spices and then grind them into a fine powder . it’s better to dry roast the cumin separately and not to dry roast black pepper .

Other Ingredients:

1 coal to smoke
Ghee to smoke the charcoal

Procedure:

1. Cut the meat into thin 2″ or 3 ” strips . Pound them with meat tenderizer hammer or something heavy . But don’t overdo .

2. Marinate the meat with papaya paste first then add all the ingredients. Marinate for at least 24 hours . Keep it in the refrigerator .

3. Light a coal completely . It should be all burning . Now place it on a metal or small aluminum bowl . Add this bowl over the bowl of meat . Add ghee all over the coal and cover with a lid to smoke the meat completely . Keep it like this 10-15 minutes .

4. Skew the meat pieces into the skewer . Rub some extra oil over it . I added a little bit of ghee too .

5. Preheat the oven to 400 FH . Now bake the kababs for 20-30 minutes . Broil it another 15- 20 minutes or until get little charred.

Enjoy with paratha , naan or ruti !! Don’t forget the raita !!! 😀

Notes:

1. Don’t skip the smoking part . It gives you the flavor we get in a kabab house .

2. If you use bamboo skewer , then soak the skewers into the water for at least half n hour . That would prevent the blackening of the skewers . 🙂

3. While baking , the water from the meat and oil will come out . Just before broiling just remove the excess juice and oil from the kabab so that you get the perfect look .

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Nargisi kofta / kabab

Nargisi kofta / kabab

Nargisi kofta / kabab

Kofta has it’s origin in Central Asia and with the conquest of muslim emperors , it’s being introduced in the Sub-continent . Among the many variations , the most elegant one is undoubtedly Nargisi kofta , where a hard boil egg is stuffed in a layer of ground meat . The British Scotch egg is considered to be inspired by this amazing Mughal delicacy during the reign of British in the Sub-continent .

There are several versions of Nargisi kofta . Sometimes raw grounded keema/ mince is used . Sometimes the keema is boiled with split pea or chick pea and then grounded again to use the kofta . Sometimes the kofta is cooked in gravy , while sometimes it is served dry , without gravy .

Among these various versions , I would love to share the raw mince version and withhout gravy . 🙂

Introduction:

2 lb beef mince
4 or 5 hard boiled eggs
1/2 cup fried onion or bereshta
1 tea spoon ginger-garlic paste
1/4 th cup chopped mint or pudina
1/2 tea spoon red chili powder
1 tea spoon finely chopped green chili
1/2 tea spoon cinnamon powder
1/4 th tea spoon nutmeg powder
1/4 th tea spoon mace/ javetri powder
1/2 tea spoon cumin powder
3/4th tea spoon Garam masala or kabab masala
2 or 3 beaten eggs
1 slice of bread , soaked in milk
salt to taste

Other ingredients :

Beaten egg white for frying .

Procedure :

1. Squeeze the milk from the bread so that there is no single drop of milk . Now mix the mince with bereshta , ginger-garlic paste, pudina , green chili , chili powder , cinnamon powder , nutmeg-mace powder , garam masala powder , cumin powder , salt , bread slice and beaten eggs . Keep it in the fridger for 1 hour .

2. Prick the eggs with the sharp edge of knife or toothpick from one side to other , keeping the egg in tact . It will help the eggs not to burst after adding them in the oil . Now take each egg and cover with good amount of keema/ mince . Coat in beaten egg white and deep fry on medium- low flame until done .
Cut in halves lengthwise before you serve . Cut after the kofta cooled down . 🙂

Tips:

1. Don’t wash the keema/ mince for any kabab or kofta . Ask the butcher to wash the meat first then make a keema of it . If the keema is washed , the kabab will fall apart after putting them in oil to fry . Washing of mince also degrades the texture and flavor of kababs . It is a very important note to remember .
If the keema is washed , you will need more binding agent so that it does not fall apart after adding them in the oil . But the more binding agent like bread , flour , besan , cornflour you use , the more it gets tough .

2. To avoid the bursting of eggs in the oil , as I said earlier , always prick the eggs with a knife or toothpick from one side to another before you enclose the egg in the mince patty . And also try to cover the eggs with good amount of mince because after adding the kofta to the oil , the meat tends to shrink down , so if there is not enough mince around the eggs , the mince will fall apart . 🙂

3. Don’t use egg yolks to coat them before frying . Using of egg whites only will help the oil to be clean other wise the oil you are using will get dark .

4. It is always preferred to keep the koftas in the fridger for at least 1 -2 hour before frying them in oil .

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Egg-Semolina Halwa ( Dim-soojir halwa)

Egg-Semolina Halwa ( Dim-soohir halwa)

Ingredients :

3 eggs
1/3 rd cup semolina or sooji
1/2 cup sugar ( according to taste)
1 cup regular milk
1/4 th cup powder milk
1/2 cup ghee
2 cardamoms , 1 small stick of cinnamon
Chopped nuts and dry fruits ( optional)
Keora or rose water
Pinch of food color

Procedure :

1. Fry the semolina or sooji until light brown and fragrant . Cool down . Now Blend sooji , egg , milk , powder milk, sugar, food color together until all are incorporated .

2. Heat ghee and fry the cardamoms , cinnamon for a while . Add the mixture and stir continuously . Keep stirring until the halwa comes together , or it comes from the coming pan . Sprinkle little rose or keora water . If you wish , you can add some chopped and dried fruits . Take out the garam masalas before serving !!

Garnish and enjoy !! 🙂

Tips:

1. Don’t forget to fry the sooji without ghee or oil before you blend it with egg , milk and sugar . Don’t make it to brown , just light brown and fragrant . It helps to enhance the taste of semolina or sooji .

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Raw Papaya Halwa Laddu

Raw Papaya Halwa Laddu

Allah (SWT) has blessed me with a cute, sweetie niece on 31 st of May . Made some papaya halwa laddu to celebrate !!! Well , this is completely my recipe , as I said earlier , my brain is like a factory of ideas !!! :O So this idea was pinching my brain for couple of days , as I got the good news , I didn’t have to wait any longer to experiment . Result is not that bad !! I’m not fond of raw papaya halwa , but this one , I really couldn’t dislike !! Next time I’m gonna definitely apply the idea with bottle gourd or lau/ lauki !! I believe that would taste even better in sha Allah !!

2 cup finely grated Papaya
Condensed milk ( around 3/4 th of the can or according to taste)
1/4 th cup Ghee
1/2 a tea spoon cardamom powder
Glazed papaya/ morobba / tutti frutti

Procedure:

1. Grate the papaya with the finer side of the grater . Now steam the papaya . Squeeze out the excess water .

2. Heat ghee and fry the papaya for couple of minutes . Add the cardamom powder . Now add the condensed milk and cook until everything comes together . Add the trutti frutti / colored morobba . Mix well .

3. When cooled down shape into laddus and roll over some tutti fruttis too .

Ready !!!

Tips:

1. After steamimg the grated papaya , don’t throw out the water . It’s all the nutrients in the papaya . Use it in any vegetable , fish or meat preparation later on .

2. If you don’t have colored morobba or tutti frutti , soak the regular morobba in different colored water for half n hour . That would work too . But don’t forget to rub them with tissue paper after taking them out from the food color mixed water .

3. You may add little green food color in the halwa to get a greenish color . But I think the natural light green looks better . Mine halwa looked better before adding the food color . So won’t recommend to use green food color in the halwa .

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Quick , easy , yummy carrot halwa

Quick , easy , yummy carrot halwa

Quick , easy , yummy carrot halwa

Yayyyyyyyyyy!! We have crossed 3, 00, 000 hits in less than 1 and half year !!!! Alhamdulillah!!! Thank you so much all my readers !! You always being my strength and inspiration!!! Let’s celebrate with something sweet but luscious !!! What can be the best choice other than gorgeous looking carrot halwa !!! Though I’m not a great fan of carrots , but this halwa , I really adore . So easy to make , nutritious and comparatively less calorie than other halwas .
Before we proceed to the recipe , let’s focus on a very important matter. Have you ever noticed , following the same recipe , not each carrot halwa is same in color . The reason behind , two different colors of carrots . There are orange colored carrots and red-orange colored carrots . The best color comes from the darker colored carrots .

The left one is the orange colored carrot , while the right one is little darker , red-orange colored carrots . The best halwas are made of this red-orange colored carrots .

And another important thing is adding milk or water to boil carrot ruins the color a lot . I’ll share some more tips at the end of the recipe . 🙂

Ingredients :

2 cups of grated carrot
1/2 ( half) cup sugar
2-3 tbl spoon ghee
Maowa/ khoya
Nuts for garnishing

For home made maowa , take 1/2 cup ( half) powder milk with 3/4 th cup of heavy cream or regular milk and 1 tea spoon ghee. Microwave for 1 minute or longer until the liquid dries . Check every 30 seconds . But careful , maowa gets dry after it cools down . So don’t dry up too much .

Procedure:

1. Peel and finely grate the carrots . Now mix with sugar . Put them in a pan , preferably non-stick one , cover with the lid tightly and cook on low flame until the water from sugar and carrots dries out . As the pan is covered by the lid , the steam created inside will cook the carrot soon . Check after five minutes . Stir so that the carrot must not get burnt . Keep it like this another 2 minutes . This method helps to retain the color of the carrot and sugar enhances the color a lot . Make sure the stove is on low flame . If you find your carrots need some little more time to get done , take your time but stir occasionally .

2. Add ghee and mix well . Cook another 1 minute .

3. When cooled down add the maowa and mix well . Garnish with chopped nuts and raisins . 🙂

Tips:

1. Don’t use any milk or water to boil the grated carrot . That ruins the color a lot .

2. Don’t use any cardamom , cinnamon or any spice . The flavor of good quality ghee is enough !! Try this and you will find the difference . 🙂

3. Try to grate the carrots as fine as you can . Use the fine side of the grater to grate the carrots .

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Tandoori Chicken

Tandoori Chicken

Tandoori Chicken

Who said you can’t make restaurant style tandoori chicken at home ?? Who said, you need ready made brand tandoori masala to get the authentic flavor ?? They are wrong !! Try this recipe and find on your own . 😀

Ingredients :

5 pieces of chicken leg ( Thigh and drumstick together)
1/2 ( half) cup of yogurt
2 teaspoon finely grated ginger ( almost look like paste)
1 heaped teaspoon finely grated garlic
1 tea spoon chili powder
1 heaped tea spoon paprika( it helps to bring out color)
1 tea spoon cinnamon powder
1/2 tea spoon nutmeg( jaifol) powder
1 tea spoon roasted and finely grinded cumin ( jeera) powder
Salt to taste
Pinch of red and orange food color
1/4 th cup oil+ 1 tbl spoon ghee
1 tea spoon keora water
1 and half tea spoon special masala

For the special masala :

Dry roast 2/3 red chilies , 1 tbl spoon cumin , 1 tbl spoon whole coriander , 4/5 cardamom pods , 2 tea spoon fennel ( mouri) , 9-10 cloves , 1 tea spoon black pepper , 1 tea spoon mace ( javetri) , 4/5 all spice . Now grind them into a fine powder . But remember don’t make the red dry chilies too dark or burnt.

Other ingredients :

To smoke the chicken :

1 coal
Ghee

Procedure:

1. Marinate the chicken pieces with all the ingredients. Smoke the chicken . To give the smoke , take a burning coal in a small metal or foil bowl . Place it over the chicken and add the ghee over the coal . Cover the bowl of the chicken with a lid so that the smoke is sealed inside . Keep it like this for 10 minutes . Now take out the coal , cover the bowl with plastic or cling film and keep it in the refrigerator for at least 12 hours . The more , the better .
This is how we smoke :

2. Pre heat the oven to 400 FH and bake the chicken for 20 – 25 minutes and then broil it another 15-20 minutes @ the same temperature or until the surface is little charred . You can add some onion rings over the chicken just 10 minutes before you turn off the oven . 🙂

3. Serve hot with naan , paratha or polau . 🙂

Tips :

1. To get the bright red color , do not use the red color only , that would give a kind of pinkish repulsive red color on the chicken . 😦 So to get the perfect color mix red and orange food color together .

2. Please , do smoke the chicken to get the authentic flavor . Don’t skip this part . Many are confused to lit the coal . I always do on my stove top . It’s nothing really difficult .

3. The time in the oven always varies depending on each oven . While broiling , don’t put the baking tray so close to the heat . In some oven things get broiled sooner than others . So always keep an eye while broiling .

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Zafraani Sooji Halwa

Zafraani Sooji Halwa

Zafraani Sooji Halwa

This Zafraani sooji halwa is one of my favorite halwa . Great with ruti , paratha , luchi , puri . So simple to make but it always tastes divine !!! Unlike Semolina barfi , this halwa is soft , so gracefully smeared with ghee , aromatic with keora and ghee !!! In order to get the right consistency , you need to follow some simple direction , that’s all . 🙂

Ingredients :

1 cup sooji/ semolina
1 cup -1 and 1/4 cup of sugar , according to taste ( For me 1  cup+ 2 tbl spoon is perfect)
1 cup ghee ( if using non-stick utensil , reduce the ghee to 3/4 th cup)
3 cups of water
1/2 ( half) – 1 tea spoon zafraan/ saffron ( depending on the quality)
3 cardamoms , 1 small stick of cinnamon , 1 bay leaf
Keora water
Pista, almond to garnish
Pinch of zafrani food color

Procedure:

1. Make a sugar syrup with 3 cups of water , 1 – 1 1/2 cup sugar ( I took 1 and 1/4 th cup of sugar) , 1 tea spoon zafran , zafrani food color , 3 cardamoms , 1 small cinnamon and 1 bay leaf . Just enough to melt the sugar . Not more than that . The syrup should be very thin . You have to boil it just to melt the sugar . Take out the cardamoms, cinnamon and bay leaf .

2. Heat ghee and fry the sooji at medium low heat until fragrant and light brown . Don’t color it too much . Must be light brown . Should not be too dark .

3. Add the syrup in the sooji . Stir .The heat must be medium . Cook just few minutes , not more than 3 minutes . The sooji will look runny at this point . It should look like this ;

4. Add the keora water and immediately remove the pan from the stove and keep covered for few minutes . If you keep anything on the stove after being cooked , even if the stove is turned off , the heat of the hot stove keep cooking the food . In order to get correct consistency , remove the halwa pan from the stove , after you turn off the stove . Pour in the serving dish and garnish with pista , almond and raisins .

Tips:

1. Sooji gets thicker , when cool down . So don’t dry out the water . Cook only 2 or 3 minutes , not more than that .

2. Immediately remove the halwa pot from the stove , the moment you turned off the stove . Don’t keep the pot over turned off but hot stove top , it will dry out the halwa . Keep it somewhere else . 🙂

3. If you don’t want to use that amount of ghee , then use oil and ghee half n half . 🙂

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Kulfi , Sub-continent’s very own ice cream

Kulfi , Sub-continent's very own ice cream

Kulfi , Sub-continent’s very own ice cream

I love kulfi !!! Just like I love ice cream !!! What is the difference between ice cream and a kulfi ?? well , kulfi has a grainy texture with some special ingredients of East , like keora , cardamom , rose water . Ice cream or kulfi without ice cream maker always seemed quite impossible for me . I have tested so many home made ice cream and kulfis , made by many good cooks , but all of them complained of the ice crystal formation that made me quite uninterested in attempting to make these divine dessert . Ice crystal is the hard icy texture of the ice cream or kulfi , if made at home .But all on a sudden the worms in my brain led me to make some research on this matter and attempt to make these at home . Well , I researched so hard , I can claim myself a Ph.D on this matter . Lol!!! This is my first attempt in making kulfi , didn’t expect much , but by the mercy of Allah , it came out too good !! almost nil ice crystals , smooth and flavorful !! Alhamdulillah !!! I made my favorite rose-almond kulfi and hubby’s fav pista kulfi .
Usually eggs are not used in making kulfi . But I have seen , the French ice creams are the smoothest of all and it’s just because of the egg yolk . Cornstarch is used to make it smooth too . So I couldn’t resist myself to make a custard using egg yolk and cornstarch and also to use whipped cream and evaporated milk in the base mixture. The fat content make the kulfi or ice cream smoother . One unusual ingredient I used is a slice of bread . 😀 it helped me to achieve the grainy texture of the kulfi and I heard it helps to make the kulfi smoother too . 😀 One thing I did’nt find , i really wanted to use , is liquid glucose , which I heard to be used as a stabilizer for the ice cream s. In sha Allah next time . 🙂

Ingredients :

1 cup of full cream milk
1 can of evaporated milk
1/2 ( half) can of condensed milk
1/2 ( half) cup of powdered sugar
1/4 th cup of powdered milk
1 tbl spoon of cornstarch
1 egg yolk
1 cup of whipped cream ( you can take 1 cup of heavy cream instead )
1 slice of white bread
Keora water
Rose syrup for rose kulfi
green food color for pista kulfi
Almond and pista

Procedure:

1. Blend 1 cup of full cream milk and 1 can of evaporated milk with 1/4 th cup of powder milk , half cup sugar ,1 tbl spoon of corn starch and 1 egg yolk ( don’t take the white) . Blend until incorporated well .

2. Boil the mixture stirring continuously until the milk thickens . Cool down the custard and add the condensed milk . Remember the custard must be completely cooled down . Now blend the mixture again with 1 cup of whipped cream or heavy cream and 1 slice of bread . add the keora water . You can use electric beater too . The more you blend , and the creamier it is , the smoother is your ice cream or kulfi .

3. Now divide the mixture into two bowl or you can use only one flavor . i mixed rose syrup and coarse almond in one bowl and green food color and coarsely ground pista in another bowl . Don’t add the ground almond and pista at the same time , save some for the final touch .

4. Now after pouring them in the molds , close the lids of the molds or box tightly and put each of the mold in a zip lock bag in a way so that no air goes into the bag . it will prevent air to get inside the molds . Air fasten to form ice crystallization . Place them in deep chamber of fridge.

5. Now After 2 hours , take the boxes out and beat the mixture again with electric hand beater or in a blender . Repeat the process two or three more times after every three or two hours . This beating will help to get smooth kulfis . After final beating add the remaining saved coarsely ground pista and almond and place in the deep the way mentioned .

Notes:

1.Don’t use any such box , in which air can enter easily . If your box is not air tight , ice crystals are must resulting in hard , icy texture .

2.You can use cardamom powder too . But in these flavors , in my opinion cardamom powder doesn’t go well .

3. I used some raisins and dried cranberry in my rose kulfi after final beating .