Fusion food blurs the line between traditional and daring and isn’t always everyone’s favourite pick. Personally though, I love surprising my taste buds with something new. If you follow my recipes you’ll be aware of my liking for mixing flavours. Ice-cream and gulkand both taste awesome, how about putting them together? Part innovation and part curiosity lead me to try out this lovely Gulkand ice-cream and I liked how it turned out!
Gulkand is a powerful antioxidant and is known to have wonderful digestive properties. It improves eyesight and enhances memory too. Its benefits make it a must-have for people of all ages. I was clearing my kitchen rack when this forgotten bottle of Gulkand peeped out sheepishly from behind a big jar. Luckily it hadn’t crossed it’s expiry date and I decided to treat my family with this easy-peasy Gulkand ice-cream. Pampering is allowed once in a while, isn’t it? It might sound complicated but is quite simple to make.
Full cream milk – 500ml
Cornflour – 2 tbsp
Gelatin ( I used powder) – 1 tbsp
Condensed milk – 1/2 cup
Gulkand – 2tbsp
Chocolate vermicelli, cashews, rose petals
1. Take milk in a pan and keep it to boil. Mix cornflour with some warm milk to make a smooth paste and keep aside. Take some warm water and add gelatin powder to it till it dissolves.
2. When the milk comes to a boil add the cornflour mixture, gelatin and condensed milk. Keep stirring till it thickens. Let it cool till it comes to room temperature and then add gulkand.
3. Transfer the mixture to an air-tight container. Cover it with a cling wrap before securing the lid to avoid any crystal formation. Deep freeze overnight or for 10-12 hours.
4. Remove the now solid frozen mixture in a blender and blend on pulse mode for 4-5 minutes. This will make your Gulkand ice-cream creamier and break down any crystals.
5. Transfer again to the air-tight container, cover with cling wrap and secure with the lid. Again deep freeze overnight or for 10-12 hours.
6. Your Gulkand Ice-cream is ready! Serve it in a lovely ice-cream bowl and garnish it with chocolate vermicelli, cashews and rose petals.
*You can add dried rose petals while blending the second time for a stronger taste. However, please remember that the colour of the ice-cream will become darker too.
Interestingly, Gulkand ice-cream comes close to Pan-masala ice-cream but lacks the crunch of fennel seeds and aasman taara. I like moderate sweetness and this was perfect for me. My kids, hardcore ice-cream lovers, loved the twist and have already placed their demand for more!
Gulkand ice-cream can be a wonderful party dessert. You can blend it with milk and serve it as Gulkand milkshake to your family as well. Try out this recipe before winters set in and don’t forget to thank me.
Have you tried Gulkand ice-cream? Do let me know your thoughts and your favourite offbeat ice-cream flavours too.