Matka Ice Cream

• Chill unsweetened whipping cream for 7-8 hours

Nutrition values are AI-estimated based on ingredients.

• 1/3 cup sugar (about 80ml measure)
• 8-10 pieces cashew nuts
• 8-10 pieces almonds
• 10-15 pieces pistachios
• Seeds from 2-3 green cardamom pods
• 2 tablespoons milk powder (Amul brand)
• 2 tablespoons hot milk
• A small pinch saffron strands
• 250ml unsweetened whipping cream (Amul brand, 30% fat)
• Ice cubes for creating an ice bath
• Finely chopped pistachios for garnish
• Sliced almonds for garnish
• A few saffron strands for garnish

1. 1Combine 1/3 cup sugar, 8-10 cashew nuts, 8-10 almonds, 10-15 pistachios, and the seeds of 2-3 green cardamom pods in a mixer grinder jar.
2. 2Add 2 tablespoons of milk powder to the jar.
3. 3In a separate small bowl, combine 2 tablespoons of hot milk and a pinch of saffron strands, stir, and set aside for about 10 minutes to infuse.
4. 4Grind the mixture in the mixer jar to a fine powder using pulse grinding in short bursts for 1.5 to 2 minutes.
5. 5Prepare an ice bath by placing a smaller, empty metal bowl on top of a larger metal bowl filled with ice cubes.
6. 6Pour 250ml of pre-chilled unsweetened whipping cream into the smaller bowl.
7. 7Whip the cream using an electric beater until it forms stiff, stable peaks, which takes approximately 3-4 minutes.
8. 8Add the prepared powdered mixture to the whipped cream in two batches, gently mixing with the beater before turning it on to prevent the powder from flying out.
9. 9Pour the saffron-infused milk into the cream mixture.
10. 10Gently mix everything together with the electric beater for another 1-2 minutes on a low speed, ensuring all ingredients are well combined and the mixture is uniformly pale green/yellow.
11. 11Pour the ice cream mixture into individual serving containers such as traditional clay pots or small metal bowls, filling them almost to the top.
12. 12Garnish the surface of each ice cream with finely chopped pistachios, sliced almonds, and a few saffron strands.
13. 13Cover each container tightly with a piece of butter paper or aluminum foil and secure it with a rubber band.
14. 14Place all covered containers in the freezer for approximately 7-8 hours, or preferably overnight (9-10 hours), until completely set.

These instructions are our analysis of the original video. Watch on YouTube →