Going back to memories, my summer
holidays were always about visiting the Nani-house and getting treated royally!
Summer holidays were awaited for getting that one month of time where there
would be a lot of eating, visiting new places and getting back to school with a
lot of stories.
Apart from the favourite snacks,
shopping etc I remember these home-made ice-creams in particular which my Mami (My
aunt) used to make with all the richness of dry fruits, khoya etc and put them
in moulds to give us every day. These were made in the previous night and put
in deep freeze to serve in the day time. These were my favourites!
The texture of these icecreams were
very different from the ones we get in stores. These have a little of
ice-element in it while also being loaded with creaminess and milky taste. My
aunt used to make sure that she loaded it with enough dry fruits and flavors so
that each bite would be delicious.
I took a little inspiration from the
old times and re-created this beautiful Roohafza ice-cream with hints of rose.
The subtle hints of rose flavor give
this ice-cream the much needed aroma and flavor that works beautifully!
Ingredients
1 litre milk (I used Amul Milk tetra
pack)
½ cup Malai (cream)
A few basil leaves
2 Elaichi crushed
2 tbsp of sugar or 1 sachet of stevia
10ml Dabur rose water
4 tbsps Hamdard Roohafza
1 fresh rose petals (edible)
Method
- Boil the milk in a hollow pan and let
it boil in simmer for the longest time. Keep stirring it at intervals until it
dries into half its quantity.
- As the milk keeps boiling after
becoming half the quantity add elaichi, malai (cream), basil leaves, sugar and
rose water.
- Keep stirring and let it get a little
more thicker.
- When the milk gets a thick
consistency as much as a pudding or turns of about 400ml quantity – switch the
flame off!
- Let the mixture cool for a while.
- After the mixture comes to a room
temperature add in the Roohafza and chopped rose petals.
- Mix it well and add in the moulds you
want to freeze the icecream in. You can also use ice-trays for this (I used
them).
- Deep freeze them for 4-6 hours or
overnight. Serve when done!
Hope you
love the Roohafza ice-cream as much as I did! They are delicious with subtle
hints of rose!
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