Kesari Rajbhog Ice-Cream Recipe

Ingredients

• Chenna (from cow's milk) 250 g
• Refined flour (Maida) 1 tsp
• Semolina (Rava) 1 tsp
• Pistachios 12-15
• Almonds 6-8
• Khoya (grated) 3 tbsp
• Green cardamom powder 1 / 2 tsp
• OSE syrup 2 tsp
• Sugar 5.4 cup
• Saffron (kesar) 1 / 2 tsp

COOKING DIRECTIONS :

• Take fresh chenna, knead well until smooth.
• Add refined flour and semolina and knead it gently.
• Divided into 12-14 equal portions.
• Soak pistachio nuts and almonds in a cup of boiling water for five minutes.
• Drain, cool, peel and chop coarsely.
• Combine the grated khoya with green cardamom powder and rose syrup. Knead dough.
• Mix in coarsely chopped nuts ristachio and almonds, divided into 12-14 equal portions.
• Stuff a portion of khoya in each section chenna making marble-size balls.
• Combine sugar with three-quarters gallons of water.
• Bring to boil and make thin sugar syrup.
• Remove the foam, if any, and went through a muslin cloth.
• Bring sugar syrup to a boil in a wide mouth pot and add five minutes on high heat.
• Sprinkle about quarter cup of warm water and continue cooking on high heat for five minutes, or until almost doubled in size.
• Remove and keep sufficient amounts of saffron-infused sugar syrup.
• Refrigerator and serve chilled.