Easiest Way to Prepare Ultimate Coconut and parwal ice-cream with parwal sauce

Coconut and parwal ice-cream with parwal sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut and parwal ice-cream with parwal sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Kulfi is traditional South Asian ice-cream. It is made using flavored milk that is first condensed and caramelized by slow cooking It is made from condensed milk and coconut and is served during Kojagori Lakshmi Puja, Poush Parbon (Makar Sankranti), and several other occasions. Plus instructions on how to make stir fry freezer packs. A creamy and dairy-free homemade coconut ice cream recipe you can customize for unlimited flavor options, and no ice cream maker required!

To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut and parwal ice-cream with parwal sauce using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Coconut and parwal ice-cream with parwal sauce:
  1. Get 500 ml Full Fat Milk
  2. Take 2-3 Tablespoons Heavy Cream
  3. Prepare 1 Tablespoon Cornstarch
  4. Make ready 1.5 Tablespoons G.M.S
  5. Get 1/5 teaspoon C.M.C
  6. Get 2 Tablespoons Milk Powder
  7. Prepare 3/4 cup Regular Sugar
  8. Prepare 2 teaspoons Vanilla Extract / Essence
  9. Take 1 cup parwal
  10. Make ready as needed Sugar syrup
  11. Get as required Coconut garated

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Instructions to make Coconut and parwal ice-cream with parwal sauce:
  1. Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a beat which will help the ice cream to be creamier.
  2. Add cornflour, milk powder, GMS and CMC to the reserved 1/4 cup of milk and mix well. Set aside. - Add sugar to the milk and mix well. Continue to boil for another 8-10 minutes. Taste and adjust for sweetness, if required.
  3. Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream. - As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
  4. Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you'll start to see that the mixture thickens. - Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
  5. Once the mixture is cool, add the vanilla extract / essence and mix well. - Pour into a shallow container close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
  6. Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up. - Again pour into the same container and freeze until set (3-4 hours)
  7. Again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture. Now add coconut crush and coconut grated and add parwal pieces(cut parwal and boil in sugar syrup untill it's cooked) - Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.

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So that’s going to wrap it up for this exceptional food coconut and parwal ice-cream with parwal sauce recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!