Custard Kesar Badam Milk with Kesar Gulab Pista Ice-cream

Name: How to cook Custard Kesar Badam Milk with Kesar Gulab Pista Ice-cream - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Custard Kesar Badam Milk with Kesar Gulab Pista Ice-cream

#Rakhi #boxweek20 #almond #cookpadindia This is yummy concoction of Custard Kesar Badam Milkshake with mixed nuts and Kesar Gulab Pista ( Saffron Rose Pistachio Ice-cream) topping. Both homemade from Scratch. You cannot resist from not having it . Yeh Dil Manage more! Make on this Rakhi celebration and surprise your brother/ sister and family. Note: 1. Ready to use Custard powder is basically cornflour with Vanilla Essence and yellow food color, hence I have used cornflour. I make Fruit Custard also wth it. I will provide the link below, you can make that simple and easy dessert too. 2. If you don't want to make this ice- cream, you can top it with Vanilla Ice-cream too. But it will make a difference in taste. But this homemade Ice-Cream is heavenly

Ingredient

Food ration :

2-3 servings

Cooking time :

15-20 minutes +

500 ml

Milk

Raw Almonds (or more as per your desire)

1 pinch

Saffron

4 Tbsps

Sugar or as per taste

2 Tsp

Cornflour

1 pinch

Cardamom powder

as required

Mixed nuts Chopped (about 2-3 tbsps)

as required

Cashew nuts

as required

Pistachio

as required

Almonds

as needed

Saffron Rose Pistachio Ice-cream

as needed

Pistachio slivers

as needed

Rose petals (optional)

as needed

Saffron strands (optional)

Cooking instructions

* Step 1

Prepare the Saffron Rose Pistachio Ice-cream in advance. (Recipe link provided) For Custard Badam Milkshake: Soak the Badam for few hours or overnight and Deskin it, for a quicker deskinning, boil the almonds and cool it, once cooled, deskin it. Make a rough powder out of it. Take a tablespoon of Sugar with a pinch of Saffron and grind it in a mortar & pestle. (This way with little saffron you get more color and aroma.)

* Step 2

Take milk in a pan (keep aside about 1/4 cup to make cornflour slurry), put saffron sugar powder in the milk,mix and let it steep in the milk for at least half an hour. After this add sugar and put on the flame and heat the milk. Once it boils add the almond powder, chopped mixed nuts and cardamom powder too. Mix well and simmer for 2-3 minutes.

* Step 3

Make cornflour and cold milk slurry and add it to the hot milk, stirring it simultaneously and cook for 5-10 mins. The more you cook the milk will reduce and it will thicken up more, so don't cook for long. Let it cool to room temperature. Pour it in individual glasses and chill or you can chill first and pour in individual glasses, it's up to you. Once chilled, top it with Ice-cream, garnish and serve.