Mango Milkshake

Serves 2

Most concoctions involving mangoes are delicious, but this mango milkshake is not only absolutely yummy, but quick and easy to make as well.  Just a few ingredients will yield a smooth, rich drink that’s perfect for the hot summer!  Fresh mangoes make this mango milkshake even tastier, but if you can’t find fresh mangoes then mango pulp will be fine as well.  You can even try making this with mango ice cream.  Let’s get started.

Mango MilkshakeMango Milkshake

Ingredients

  • 3 small non-fibrous sweet mangoes, chopped and pit discarded
  • 1 – 2 cups milk, cold (depending on how thick you want your milkshake)
  • 1 scoop vanilla ice cream
  • Pinch of salt
  • 1 – 2 Tbsp. condensed milk (optional)

Instructions

  1. Add all ingredients into a blender and blend until completely smooth.

Mango Milkshake

This should be served immediately.  Also try the Mango Lassi for another refreshing mango drink.

Royal Falooda – Bombay Rose Syrup Float

Serves 2

The first thing you’ll notice about royal falooda is how amazing this drink smells!  It’s such a flavourful, seductive scent that you won’t be able to resist at first whiff.  The beautiful colour and the taste combined with the scent the rose syrup lends is sure to entice all the senses.  Try making this for Valentines Day.  Falooda has its origins in ancient Persia, but has quickly become popular throughout South and South East Asia and the Middle East.  As some of these ingredients traditionally called for are difficult to find (such as basil seeds) in Western supermarkets, I’m going to show you how to make this version without them.  Let’s get started.

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Royal Falooda – Recipe

Ingredients

  • 3 cups milk
  • 2 – 4 Tbsp. sugar
  • 1 pinch cardamom powder
  • 2 Tbsp. vanilla ice cream or kulfi
  • 1/2 cup falooda sev or vermicelli, soaked in hot water for 20 minutes and drained
  • 4 – 8 Tbsp. rose syrup or roohafza, divided
  • 2 scoops kulfi ice cream (Or regular vanilla ice cream if you have that on hand)
  • Strawberry or other pink jelly, cut into small cubes (optional)
  • 2 cherries, for garnish (optional)

Instructions

  1. Heat milk in a large pan over medium-high heat.
  2. Add sugar, cardamom powder and bring to a boil, stirring constantly.
  3. Add 2 Tbsp. of vanilla ice cream or kulfi, stir in and melt.  Cool and refrigerate until ready to make falooda.
  4. To assemble falooda, take two glasses and divide rose syrup or roohafza equally between them, followed by equal amounts of falooda sev or vermicelli.
  5. Pour equal amounts of prepared milk mixture carefully into each glass until nearly full, do not mix.
  6. Add a scoop of kulfi ice cream on top so that it floats on top of the falooda, peeking a little above the glass and garnish with a cherry or strawberry jelly if using.

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Serve with large straws and spoons.  If you like falooda, also try Falooda Cupcakes. Kids and adults alike will enjoy royal falooda and is especially great as a Valentines Day treat or in smaller portions for a little girl`s birthday party because of the lovely colour.  The falooda sev or vermicelli will give this float amazing texture and the kulfi or vanilla ice cream rounds out the smooth taste of the falooda perfectly.  It’s such a fragrant and delicious float and the colour is so cheerful and romantic that you won’t be able to get enough.

Mango Kulfi – Indian Style Ice Cream (No-Cooking, No Ice Cream Maker Required)

Serves 10

There’s nothing like a nice bowl of ice cream on a hot spring day.  And what’s better than a mango flavoured ice cream?  Mango kulfi, of course!  This is a simple and easy mango kulfi recipe that requires no cooking and no ice cream maker.  Just a few ingredients will yield a creamy, smooth, deliciously authentic kulfi so let’s get started.

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Mango Kulfi – Recipe

Ingredients:

  • 1 can condensed milk (300 – 400ml depending on how sweet you want it and how sweet your mangoes are)
  • 1 cup mango puree (from 2 ripe, sweet mangoes)
  • 2 generous pinches cardamom powder
  • 1 slice bread, made into coarse crumbs (or use 3 Tbsp. fresh bread crumbs, but not Panko)
  • 2 cups whipping cream
  • 2 Tbsp. sugar
  • 2 Tbsp. roasted pistachios, crushed (or almonds or a combination of the two)

Instructions:

  1. In a bowl, combine first four ingredients together until smooth, set aside.
  2. Whip cream and sugar together until soft peaks form, took less than a minute on my KitchenAid stand mixer.
  3. Fold the condensed milk mixture into the whipped cream gently until well combined.
  4. Cover and freeze for 2 hours, remixing it once every hour to make sure everything freezes evenly and ice crystals do not form.
  5. After two hours add the pistachios (or almonds or a combination of both) and pour into desired molds or large covered glass/aluminum baking tray for scoopable kulfi.  Keep in the freezer to prevent melting.

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It took about two minutes to make and then the freezer pretty much does the work. This is such a versatile recipe and you can substitute all kinds of other fruit purees for the mango puree.  If you want a really smooth and rich mango kulfi, add 1/2 cup of evaporated milk to the condensed milk mixture.  Freeze for 3 hours instead of 2 and it’ll be even more delicious.  Try this and you won’t look back at traditional ice cream recipes afterwards again.  If you love kulfi try out the original Kulfi recipe (includes evaporated milk), which is also a no-cook, no ice cream maker required version.  It goes really well with Carrot Halwa and Falooda as well.

Strawberry Cheesecake Ice Cream – no-cook, no-bake, no ice cream maker required

Serves 10

This recipe combines the best of two different worlds in order to make one of the most spectacular and delicious desserts you’ll taste.  The flavour and richness of cheesecake is married with the decadence and romance of strawberries and cream in order to make the perfect Valentines Day treat for your sweetheart.  It sounds complex and time-consuming, but it’s absolutely not.  Ir takes less than half an hour to whip up, requires no cooking, no baking, no ice cream maker and your freezer will do the rest so there’s no excuse to slack off this Valentines Day!  Impress your loved one, friends, family or yourself with this incredibly elegant, amazingly luscious, beautifully coloured, absolutely delicious strawberry cheesecake ice cream.  Let’s get started.

Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream 2

Strawberry Cheesecake Ice Cream – Recipe

Ingredients

  • 1 ½ cups whipping cream
  • 1 tub light strawberry cream cheese spread (substitute regular cream cheese spread if you can’t find)
  • 1/3 – 1 can condensed milk, according to taste*
  • 1 tsp. lemon juice
  • 2 dollops sour cream
  • 7 digestive biscuits or graham crackers, broken into small pieces
  • 1 can strawberry pie filling

*Some people like their cheesecake on the savoury side and some people like it on the sweet side so decide on which extreme you want to go or settle for a medium sweetness.

Instructions

  1. In a large bowl, add light strawberry cream cheese and whip with fork until smooth and creamy.  Add condensed milk, lemon juice and sour cream and mix until well combined.  Set aside.
  2. Add cream to the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high (gradually) until soft peaks start to form, 1 minute.  Alternatively, whisk with egg beater until soft peaks form.
  3. Fold cream cheese mixture into the whipped cream gently until well combined.
  4. Add in the digestive biscuits or graham cracker pieces and fold in.
  5. Add he strawberry pie filling and gently incorporate, but do not mix.  Strawberry pie filling should make swirls in the cream cheese/whipped cream mixture.
  6. Transfer to a freezer-safe bowl, cover and freeze for 4 – 6 hours, taking it out to rewhip with a whisk every hour and a half to keep ice crystals from forming.

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Serve with extra biscuits and strawberry syrup for a touch of pizzaz.  The colour, the taste, the texture, the presentation all loudly proclaim romance.

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Kulfi – Indian Style Ice Cream (no ice cream maker necessary)

Serves 10

Wish everyone happiness, health, prosperity and love this new year.  It’s tradition to start anything new with something sweet so that the rest of that journey remains as enjoyable and happy as the beginning.  To kick off this new year, we’re going to make kulfi from scratch.  Unlike a lot of other ice cream recipes this requires no cooking, no eggs and best of all no ice cream maker!  The basic mixture can be made in about 5 minutes and the rest is up to your freezer.  You’ll be able to enjoy delicious, creamy, rich, textured Indian ice cream in just a few hours.  Let’s get started.

Kulfi

Kulfi – Recipe

Ingredients

  • 1 can condensed milk
  • ½ can evaporated milk
  • 2 generous pinches cardamom powder
  • 1 slice bread, made into coarse crumbs (or use 3 Tbsp. fresh bread crumbs, but not Panko)
  • 2 cups whipping cream
  • 4 Tbsp. sugar
  • 1/3 – ½ cup roasted pistachios, crushed (or almonds)

Instructions

  1. In a bowl, combine first four ingredients together until smooth, set aside.
  2. Whip cream and sugar together until soft peaks form, took less than a minute on my KitchenAid stand mixer.
  3. Fold the condensed milk mixture into the whipped cream gently until well combined.
  4. Cover and freeze for four hours, remixing it once every hour to make sure everything freezes evenly and ice crystals do not form.
  5. After four hours add the pistachios (or almonds) and pour into desired molds or large covered glass/aluminum baking tray for scoopable kulfi.  Keep in the freezer to prevent melting.

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You can serve kulfi many different ways:  on popsicle sticks, on ice cream cones (especially amazing on waffle ice cream cones) or scooped up in a bowl.  Top with more pistachios (or almonds) or drizzle with mango puree.  It’s an incredibly delicious, quick and easy alternative to traditional ice cream.  It will keep in the freezer for months.

Information:

  1. I set my freezer on 5 (one level above medium) and that did the job well.  Once kulfi had set completely, I lowered it to 3, which made it the right consistency for easy scooping.  You can keep it high if you’re making kulfi popsicles.
  2. Add more condensed milk, not sugar, for a sweeter version.  This will give it a sweeter and creamier taste.
  3. The breadcrumbs are optional, but I like the texture they provide.  You can use any type of soft bread.  I used a slice of whole wheat bread, with crust cut off, processed in my coffee grinder.
  4. For mango kulfi, add one cup of mango puree with the condensed milk mixture.  You can also try banana puree or jackfruit puree for variety.
  5. It may take longer to whip cream depending on whether you’re using a stand mixer or a handheld egg beater.  It might take about 5 minutes if you’re using an egg beater.  Increase the speed gradually to high so as not to splatter cream.