Prabha Ki Rasoi - Recipes in Hindi and English

Vegan No Sugar Mango Ice Cream   Ingredients: Makhana - 1 cup Dates - 6-7 Cashew nuts - 1/2 cup Raisins - 1/3 cup Mangoes (chopped and frozen) - 3 (medium size)   Method: 1. Soak cashews, makhana, raisins, dates in 1 cup hot water for 1 hour 2. Remove seeds from dates and add it to the blender 3. Add the remaining soaked dry fruits in the blender 4. Blend it to make a paste 5. Add chopped frozen mango pieces of 2 mangoes and blend it to get a smooth puree 6. Transfer 1/2 quantity in a container that can be kept in a fridge 7. Spread 1/2 mango pieces over it  8. Add the remaining mixture over the mango pieces 9. Spread 1/2 mango pieces on the top 10. Cover and freeze for 8 hours 11. Ice cream is nicely set.  12. Enjoy Sugar Free Vegan Mango Ice Cream 

Kulfi with Khoya and Jaggery Ingredients : Full Fat Milk - 3 cups (750 ml) + 3 tbsp Khoya (Mawa or evaporated milk) - 4 tbsp Jaggery powder - 3 tbsp Corn Flour - 1 tbsp Unsalted Pistachios - 20 Almonds - 20 Green cardamoms - 4 Rose water / Kewra water - 1 tsp Saffron - 6-7 strands Method : 1. In a wide pan heat 3 cups of milk on low flame for about 30 minutes.  2. The milk should reduce to 1/3rd of its volume. 3. Grate or crumble the khoya and keep aside 4. Powder the pistachios and almonds coarsely 5. Crush the cardamom pods in mortar-pestle and powder finely 6. Dissolve the cornflour in 3 tbsp milk and mix very well 7. When the milk cooking on heat becomes 1/3rd, add the cornflour paste 8. Keep on stirring after adding the paste so that no lumps are formed 9. After 4-5 minutes, when the mixture has thickened, add the khoya and mix nicely 10. Now add the powdered almonds and pistachios along with cardamom powder 11. Stir well and just simmer for 1-2 minutes 12. Switch off the flam...

Ice Cream with Jaggery Ingredients : Milk - 5 cups (1litre) Jaggery - 1 cup Cornflour - 4 tbsp Milk powder - 4 tbsp Cream (Malai) - 1 cup Almonds (peeled and chopped) - 2  tbsp. Pistachios (chopped) - 2 tbsp Green Cardamom powder - 1 tsp Method : 1.  In a small mixing bowl take milk powder, then add cornflour and mix well with a spoon. 2. Add 1/2 cup milk and whisk it well so that there are no lumps. 3. Keep it aside 4. In a sauce pan, bring remaining milk to boil 5. Now add  milk powder mixture and keep cooking until it becomes slightly thick and coats the laddle  6. Now add  jaggery  and mix well until jaggery completely dissolves 7. Switch off the flame and set aside to cool. 8. Once completely cool, beat it in a mixer to form a smooth mixture 9. Now add cream and mix in a mixer 10. Add cardamom powder and mix well  11.  Transfer to freezer proof container (flat box) and freeze for 45 minutes 12. Take it out from freezer and mix it  13. Ag...