Badam Pista Ice-cream with Gulab Jamun

This is a simple dessert with homemade ice-cream and store bought Gulab Jamun mix.

Ingredients

1 pkt Gulab Jamun mix (I used MTR)

For the ice-cream

2 cups milk

1/2 cup cream

1/4 - 1/2 cup sugar (depending on taste)

3-4 tbsp roasted crushed badam pista mix ( I had this previously prepared and stored in an airtight container)

1 tsp cornflour/cornstarch

2-3 tbsp milk powder

2-3 strands of saffron

Method

Mix together milk, milk powder, cornflour and sugar together in a thick bottomed vessel. Use a whisk to mix well to make sure that there are no lumps.

Place this on the stove on low heat stirring constantly. Add the crushed nuts and saffron. Cook on low heat stirring continuously until the mixture has thickened to form a custard.

Cool to room temperature. Once it has cooled down completely, add the cream and blend well in a blender until the mixture is smooth and creamy.

Pour this into a freezer safe container and freeze overnight.

Prepare Gulab Jamuns as per instructions on the package and soak in sugar syrup.

To serve:

Add 2 scoops of ice-cream to a serving bowl and top it with hot Gulab Jamun.

Serve immediately.

Modakam

Ingredients

1 cup rice flour

1/4 cup jaggery

1/4 cup grated coconut

1-2 green cardamom

1 tsp ghee

a pinch of salt

Method

Add salt to rice flour & knead to a dough using hot water. Mix 1 tsp ghee with the dough.

Melt jaggery in a pan. Add the cardamom & grated coconut & cook till it thickens.

Make small balls with the dough. Press with ur fingers to form a round shape. Place some of the jaggery filling the middle.

Cover the jaggery filling with the dough forming the shape of a modakam.

Steam cook for 20-25 mins.

Serve warm.