Matka Ice Cream

• Chill Amul Fresh Cream for 3 hours

Nutrition values are AI-estimated based on ingredients.

• 12-15 pieces cashew nuts
• 12-15 pieces almonds
• 12-15 pieces pistachios
• 1/4 cup mishri (rock sugar)
• A small quantity saffron strands
• 3-4 tablespoons warm milk
• 200 ml Amul Fresh Cream
• 1/4 cup milk powder
• A small amount of chopped pistachios
• A small amount of dried rose petals

1. 1Place a small quantity of saffron strands in a bowl, pour 3-4 tablespoons of warm milk over them, stir, and set aside to steep for 10 minutes.
2. 2Add 12-15 pieces each of cashew nuts, almonds, pistachios, and 1/4 cup of mishri to a mixer grinder and blend into a slightly granular powder.
3. 3Pour a 200ml carton of chilled Amul Fresh Cream into a large bowl.
4. 4Add 1/4 cup of milk powder and the saffron-infused milk to the cream in the bowl.
5. 5Vigorously beat the mixture with a hand whisk for 3-4 minutes until creamy and slightly aerated.
6. 6Incorporate the dry fruit and mishri powder into the cream base and whisk again until thoroughly combined and smooth.
7. 7Carefully pour the ice cream mixture into two small earthen pots, filling them almost to the brim.
8. 8Sprinkle a small amount of chopped pistachios and dried rose petals on top of the mixture in the pots.
9. 9Securely cover each pot with aluminium foil to prevent ice crystal formation.
10. 10Freeze the ice cream pots for 6-7 hours to set perfectly.
11. 11Remove the aluminium foil and serve the set ice cream directly from the earthen pots, garnished with additional chopped pistachios and rose petals.

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