Chikki Ice Cream
Chikki Ice Cream 🍦 - a great way to use leftover chikki! For The Ice-cream 2 1/2 cups milk 1 tsp warm milk 5 tbsp sugar 1 tbsp cornflour 1/4 tsp cardamom (elaichi) powder a few saffron (kesar) strands 3/4 cup fresh cream For The Chikki 1/2 cup sugar 1/4 cup chopped pistachios 1/4 cup chopped almonds (badam) oil to grease Method For the ice-cream Combine the saffron and warm milk in a small bowl, mix well milk and keep aside. Combine the cornflour and ½ cup of milk in a bowl and mix well. Keep aside. Boil the remaining 2 cups of milk and sugar in a deep non-stick pan. Add the cornflour-milk mixture, mix well and cook on a medium flame for 15 minutes, while stirring continuously. Add the cardamom powder and saffron-milk mixture and mix well. Cool completely. Once cooled, add the fresh cream and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. For the chikki Heat th...