Pakashastra

Pakashastra

Wednesday, March 22, 2017

No Churn Orange and Walnut Ice Cream with Watermelon Caramel Sauce

Serves: 6 to 8

This Orange and Walnut Ice Cream is sure to please your taste buds. It is easy to prepare and needs no churning or any stabilizers, Enjoy your scoops topped with some light and fruity Watermelon Caramel Sauce!



Ingredients:

Fresh Navel Oranges - 2 large sized
Walnuts, finely chopped - 1/2 cup
Condensed Milk - 1 tin
Heavy Whipping Cream - 2 cups
Vanilla Extract - 1 teaspoon
Orange Zest - 1 1/2 teaspoons (of one Orange)
Salt - 1/8 teaspoon

For Serving:

Watermelon Caramel Sauce - 1/2 cup (Recipe here)
Almonds, Pistachios, Cashew nuts - 1/4 cup ( optional)



Method:

  1. Peel the oranges, separate the carpels/segments and collect the juicy sacs from each carpel. Carefully try to detach the sacs from each other. Keep aside.
  2. Take condensed milk in mixing bowl.
  3. Add vanilla extract and salt. Mix well.
  4. Fold in the separated juicy sacs of orange, orange zest and chopped walnuts.
  5. Pour heavy whipping cream into another mixing bowl. Using an immersion blender or an electric blender, whip the cream for about 3 minutes until it is stiff and forms billowy peaks.
  6. Mix a scoop of the whipped cream into the condensed milk and mix gently to lighten the condensed milk. 
  7. Transfer the remaining whipped cream to the bowl containing the condensed milk. Gently fold the whipped cream into the condensed milk until the mixture becomes smooth and silky. Do not over-mix as whipped cream will get deflated and lose its fluffiness.
  8. Transfer the mixture into a freezer container, smooth out the top of the mixture. Place a piece of wax paper on the surface of the mixture to prevent formation of ice crystals.
  9. Refrigerate for at least 6 hours.
  10. Scoop and serve as desired.

Watermelon Caramel Sauce

Yields: About 1/2 cup

Do you have excess watermelon that you are unable to polish off? Then, try this Watermelon Caramel sauce that has a deep fruity flavor. The sauce is light and not as gooey as the traditional caramel sauce.


Ingredients:

Fresh Watermelon Cubes - 1.5 kilograms
Sugar - 1/2 cup
Cinnamon Powder - 1/4 teaspoon
Salt - 1/8 teaspoon



Method:
  1. Puree the watermelon cubes in a blender. Do not add water.
  2. Strain the watermelon juice to remove any chunks. 
  3. Pour the prepared juice into a sauce and bring it to boil. Let it simmer until it thickens and reduces to 2/3rd the original volume.
  4. Now add sugar, cinnamon powder and salt. Stir thoroughly until it is well combined and the sugar melts.
  5. Set the flame to medium and let is simmer for about 12-15 minutes. Turn off the flame and let the sauce cool down to room temperature.
  6. Serve as a topping on ice creams, cakes, cheesecakes, etc., You can also use it in preparing salad dressing.
  7. You can store it in air-tight container in the refrigerator for 1-2 weeks.

Sunday, March 5, 2017

Haalu Holige / Poori Basundi

Serves: 6 to 8

Haalu Holige is a traditional Karnataka sweet dish. The crispy fried pooris are dunked in a mildly sweetened milk and can be served hot or chilled. It is also called Poori Basundi or in Tamil, Paal Poli.


Ingredients:

For Pooris:

Clarified Butter / Ghee - 2 tablespoons
All Purpose Flour / Maida - 1 cup + 2 tablespoons
Super Fine Semolina / Chirtoti Rava - 1/2 cup
Salt - 1/8 teaspoon
Ghee/Oil for rolling and deep frying pooris

For Milk syrup:

Whole Milk - 1.25ml
Sugar - 2 cups
Cardamom Powder - 3/4 teaspoon
Saffron Strands - 7 to 8
Slivered Almonds - 3 tablespoons
Pistachios, Cashew nuts, chopped - 3 tablespoons


Method:


  1. Take 2 tablespoons ghee and 2 tablespoons all purpose flour in a mixing bowl. Knead it thoroughly using the heel of your palm for 5-10 minutes until the dough becomes soft like butter. 
  2. Now add remaining all purpose flour, semolina and salt. Pour about 1/2 cup of water and knead it into a soft dough. If the dough is hard, keep adding more water, 1 teaspoon at a time, until you get a soft and firm dough. The quantity of water will vary depending on the quality of the all purpose flour and semolina. Keep the dough covered for 1 hour.
  3. Meanwhile, boil milk in a deep pan. 
  4. Add sugar and continue boiling until the milk reduces to 2/3rd the original quantity. Keep stirring the milk frequently and stick any cream that forms to the sides of the pan.
  5. Now add saffron strands, slivered almonds and chopped pistachios and cashew nuts.
  6. Scrape the cream from the sides of the pan, add it to the boiling milk. Continue boiling it for another 3-4 more minutes and turn off the heat.
  7. Now knead the prepared dough and make small dough balls.
  8. In a wok, heat ghee/oil for deep frying.
  9. In a small bowl, take 2-3 teaspoons of ghee/oil. Dip a dough ball slightly in ghee/oil and roll it into thin disc. You can dust the dough ball with flour instead. Using a fork, poke around the rolled out disc.
  10. Deep fry the disc in hot ghee/oil. The fried poori must be slightly golden brown and crispy.
    Place the fried pooris on a kitchen tissue.
  11. Repeat steps 9-10 for all the remaining dough balls.
  12. Drop the fried pooris, one by one, in the prepared milk syrup, gently pressing each poori as you drop it in the milk syrup. Let the pooris soak for 15-20 minutes atleast.
  13. Scoop out a poori and some milk syrup into a serving bowl and serve hot. You can serve them chilled too.
  14. You can refrigerate the pooris soaked in milk in an air tight container for 2-3 days.