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Ruda Khan | Recipe developer
@mygourmetstory

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Rasmalai icecream Ingredients: 2 cups of milk 1 cup of heavy cream 1/2 cup of milk powder A pinch of saffron strands Assorted nuts (almonds, pistachios, and cashews), finely chopped 1/2 teaspoon of cardamom powder Rose petals for garnish Sugar, to taste (added with milk) Instructions: In a heavy-bottomed pan, combine 2 cups of milk and 1/2 cup of milk powder. Stir well to dissolve the milk powder. Heat the milk mixture on low heat, add a pinch of saffron strands, and let them infuse into the milk. Stir occasionally and simmer until the milk reduces by half. Once the milk is reduced and thickened to a rabri-like consistency, add sugar to taste and continue to cook, stirring until the sugar is completely dissolved. Remove the rabri mixture from heat and let it cool to room temperature. You can add cardamom powder at this stage for flavor. In a separate bowl, whip the heavy cream until stiff peaks form. Gradually add the cooled rabri mixture to the whipped cream, folding it gently until well combined. Add finely chopped nuts to the mixture, reserving some for garnish, and gently fold them in. Add rose petals to the mixture just before pouring it into a freezer-safe container. Pour the Rasmalai ice cream mixture into the container, cover it with plastic wrap or a lid, and place it in the freezer. Let it freeze for at least 6-8 hours or until it’s firm. Once the ice cream is set, scoop it into serving bowls, garnish with more chopped nuts and additional rose petals. #rasmalai #icecreamrecipe #icecreamlover #rasmalaiicecream #dessertporn #dessertrecipe #indianrecipes #indianfusionfood #indianfusion