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80 Comments

  1. Hello mam… I try ur vanilla ice cream twice in summers… In last year it was turned out awesome but this year it was more disaster… Once i have used pure malai without any addition of store bought cream and when i was whipping it neither soft peaks nor stiff peaks formed instead when i added it in custard sauce it got curdled uffff that was really a huge mess… Another day i made this very same receipe with store bought cream without any addition of malai so i faced a problem in its whipping i got no stiff peaks in it despite of so much beating … As u mentioned that in ur receipe that whip the cream till soft or stiff formed… So plx guide me in it…..
    And mam one more thing my oven is getting over me day by day i am zero in baking… Plx get me guidance.

    1. ohh…for malai, using the whipping blade in a mixer-grinder, it is made to a smooth cream. the malai has to be churned till a smooth cream-like consistency is got. then this cream has to be whipped. before whipping, make sure the cream is chilled or cold. for store-bought cream, you can whip till soft or stiff peaks. the whipping has to be done for at least 9 to 10 minutes. if the cream is added in hot custard sauce, it can curdle. whenever you whip cream , make sure it is cold. keep in the fridge for some hours and then whip. in the summers, you can keep both the bowl and the whipping attachment in the fridge. hope this helps.

      regarding oven, let me know what information you are looking for.

  2. Hi Mam,

    I tried this recipe. it was awesome. actually i wasnt having corn starch and whipping cream. I tried with paste of arrowroot , rice powder and malai respectively. And I used a mixie for blending as i dint have electric blender also.
    It was perfect to taste. My husband liked it very muchh. Thankyou so muchhhh Dassana mam.

    Happiness is when your cooking experiment is success…

    Best wishes

    1. thanks soumya for sharing the variations. in fact, arrowroot is used while making frozen desserts like kulfi or ice cream as it is a good thickening agent and makes the ice cream creamy. also when malai is whipped what one gets is whipping cream. rice powder also helps in thickening. perfectly you made the recipe. yes i know it feels good when the cooking experiment is a success. welcome and wish you all the best.

  3. Hi Dassana,,,,,,Amazing recipie,,,,,I was actually on top of the world jumping with joy after knowing my recipie came out well ,,,,,I wonder how would you feel being a master of such amazing recipies????????,,,,,thanks Dassana ,,,,,you are an amazing person too as your reply is so simple ,kind,ready to help and quick5 stars

    1. thank you kavita. glad to know that the vanilla ice cream recipe turned out great.

      to be honest i also feel elated and joyful when i create a successful recipe. it can be any recipe and need not be a complex one. more joy and love i also feel when my family enjoys these recipes.

      thanks for this sweet comment.

    1. thanks. whipping cream can be made at home by freezing over a few weeks the clotted cream that collects on top of milk when it is boiled. you will have to keep on adding layers of clotted cream from boiled milk and then keep in the freezer in a covered box. we call this clotted cream as malai in hindi language. before you make cream, remove the box from the freezer and keep in refrigerator overnight. next day, using a food processor with whipping attachment of a mixer or a stand mixer, beat the cream. first the cream will become smooth and liquid. this cream can be refrigerated again and used for curries or gravies. if you continue to beat the cream, then the cream will start becoming thick and have soft peaks first, followed by stiff peaks. now the cream is ready and can be used to make ice cream of whipped cream frostings for cakes or cup cakes.

  4. Hi dassana.. Thanks for the recipe. I am going to try this. Do you have a recipe for coffee ice-cream?5 stars

  5. Hi Dassana,
    I have simply fallen in love with your blog. I’m sort of addicted to it for the past two weeks and have been writing down you recipes ever since. This is probably because I’m a little stressed now and visiting your blog kind of refreshes me. I must say you make the dishes seem a lot easy than what they usually are and a lot of my favourite dishes from your blog are waiting to made. And definitely, when I read about you in the ‘About Us’ column, I couldn’t believe you were pretty young to have such an elaborate knowledge on cooking and making so many dishes. When I had been reading your recipes before I saw your picture, I imagined you to be much older (sorry about that 😉 ), as the recipes, dishes and method of cooking seemed to ask for a lot of experience. And your lifestyle is very relishing too, with your inclination to spirituality, adapting very healthy ways of food (going organic,vegetarian and vegan) as I myself have adapted to these ways of living. Holding on to a spiritual path and staying a vegetarian and going organic are soooo…life changing. I wish both you and Amit lots of goodness and do keep the work going 🙂

    1. thank you very much indira for this lovely and beautiful comment. i am so happy that reading the blog refreshes you. honestly speaking, even when i read my own recipes and words at times, i also feel refreshed and good. in fact at times i cannot believe that i have written or taken the pics. sometimes its the shakti which makes you do things and you know you are doing it, but you don’t see or feel the grace in your work. then later when you see your work and you are like, how did this happen or really did i write this way.

      i started very young. cooking was a hobby from a young age and a degree in home science, did ignite the passion further. but i was happy cooking once in a while or on weekends, when working in the teaching and then later in the corporate sector. i never know that this blog would inspire so many people from all age groups. it was nothing short of a miracle.

      its always better to live a balanced life. some exercise or yoga, healthy food, some meditation, loving what you do, being sincere and true, having an empathetic and loving relationships with your family & friends, does make a big difference.

      also thanks a lot for your wishes.

  6. electric blender is used at two places…dont have electric blender..
    can i mix it with hand or spoon??4 stars

    1. in the first instance, mixing with a spoon or a wired whisk is easy. but whipping fresh cream is difficult with a spoon. if you have a wired whisk, you can use that but it involved a lot of handwork and takes time. also a heavy whipping cream will whip faster than a low fat one. if you have mixer or blender, you can also use that.

    1. neeru, agar corn starch nahin hain, toh aap vanilla custard powder ka bhi prayog kar sakte hain. chawal ka atta bhi prayog kar sakte hain. doodh gada hona chahiye, isliye corn starch ko dala gaya hain. ice cream jaldi hone ke liye, freezer ko sabe zyaada lower temperature par rakhe.

  7. Made this Ice cream recipe recently and followed it up with your recipe of the Trifle! Both were a hit!! The ease and the steps on this blog makes me comfortable and makes me want to try newer recipes each time 🙂
    Kudos and thanks a bunch 🙂

  8. Congratulations on the launch of your App. I regularly follow your recipes and cook for my family. Your blog has been very helpful. Thank you and Congratulations once again.

    Reply on Twitter handle @ThakkarSanjana

  9. Hello maam…i am a big fan of your recipes… Whenever i want to make cakes for my son…i folllow your whole wheat recipes…i had few questions…
    1. Is corn starch and corn flour same? Can we use cornflour?
    2. Can we use whipped cream available in the market instead of amul fresh cream?.. Do we need to also beat whipped cream?
    3. Do we need to keep cream in freezer to make it chilled before whipping?
    Thanks

    1. thanks trisha.
      1. corn starch and corn flour are two terms used for the same ingredient outside india and in india respectively. abroad it is called as corn starch and in india we call it corn flour. it is a white colored flour. not to be confused with the yellow colored flour which is known as maize flour in india. maize flour is also known as makki ka atta in hindi.
      2. yes you can use the whipped cream available in the market. if the cream is already whipped and sold, then no need to whip. if not, then you will need to beat it.
      3. yes. it helps in better whipping.

  10. can we add condensed milk and milk powder and at what stage? as i hav a lot of milk powder left at home

    1. with condensed milk and milk powder, the recipe will change. it will be a totally different method and difficult to tell the at what stage these will be added.

  11. I tried this Ice Cream.It was awesome. Thank you so much for the recipe.
    Please do share Coffee Ice Cream recipe.

  12. It was my first attempt to make an ice cream and except the color everything is fine and good….
    Thanks

  13. I made the ice cream today…it tastes good but I have a doubt my ice cream have butterscotch color..
    Is it due to the vanilla essence.it has a dark color and I used 3 teaspoons as you mentioned… I don’t get vanilla extract here….or something else went wrong….

  14. Hi! 🙂 I have the milk becomes thick , it may be bad milk ? or it should not be much like thick cream? Thank you!5 stars

  15. Hi dassana,

    i am very much fond of ur recipes. Ur way to explain with pictures is awesome. Thanks .
    I also prepare ice cream at home. But i use Gsm or Gms ( i am confused ) powder. Is it ok using this powder?

    1. these are stabilizers that are added to ice cream to make them light and soft. i am not sure if its good to include this powder. i have not yet used it in any of the ice creams i make. you can find more about it on the internet.

  16. since i have found this blog I have become the foodie queen of the group:-)..I am big big fan of not only the recipes but also the way you explain it…excellent work!!!
    1.I was just wondering is their anyway to make kulfi without condensed milk/ mawa?????
    2. caster sugar and icing sugar are same thing???
    3.after blending heavy cream/malai the consistency desired is that of white butter we get while making ghee???we commonly call it makhann???
    your response will be really appreciated4 stars

    1. firstly thank you neha for the sweet comment. your queries answered below:
      1. to make kulfi, the way it is made traditonally is to make rabdi of it. thicken the milk till you come to the stage of rabdi. you can check the post on rabdi to see the final consistency. then add sugar, dry fruits and kewra water/rose water. mix and pour in kulfi moulds and freeze.
      2.castor sugar is superfine sugar and icing sugar is powdered sugar with corn starch added to it.
      3. if the malai or heavy cream is blended too much, then it will turn to butter. it just has to blended till you get soft or stiff peaks. don’t beat too much.

  17. i just want to ask in place of vanilla extract can we use vanilla essence is it work ?plz reply

      1. can u plz tell me in how much quantity essence should be used & taste will be similar or not .
        thanks amit ji for telling us such delicious recipes especially for icecreams bcoz i tried for the first time & it was successful.

        1. use the same amount as mentioned in the recipe. vanilla essence is artificially made and has more of the vanilla flavor than the natural one. but i would suggest to use vanilla extract in the long run.

  18. Hi, your website is a God-sent! I used to be so afraid of cooking. But now I can make decent food for my foodie hubby 🙂 and you have recipes for almost everything! May God bless you guys and you achieve even more success.
    I have one question, can I use single toned milk? It’s hard to get full cream milk where I live.
    Also, can I send you a personal msg not on the public forum?
    Thanks,
    HKA4 stars

  19. Sorry, again one mistake done, I have whipped cream (i used cream from milk) for more time and it was looking like how butter gathers during process of making ghee..

    1. the ice cream does not taste like having frozen custard. firstly as you mention in the below comment, since the custard become very thick and cream also has got curdled. thus there was no contribution of the cream in the recipe since butter was formed. so its just the the very thick custard sauce freezed. hence this taste. the cream if whipped correctly, gives a nice creamier texture to the ice cream. for any recipe that you need to whip cream, always whip for a few minutes and then check.

  20. I tried vanilla ice cream receipe. It was good, but the custard sauce become very thick. But it doesn’t taste like what we get AMul ka? (offcource difference of ingredients are there). The taste is like eating freezed custard. But anyway, the procedure is very simple and easy to prepare. thanks for the lovely receipes…

  21. Just love your recipes and follow each one of them…

    I am going to buy electric beater , if its possible would you please suggest the one you have. It would be of great help to me.

    Thankyou in advance…5 stars

  22. Hi mam.sorry to post here but my comment was nt getting thru so I posted here.i tried ur pizza but it was white in the center and brown from the sides.giving a feeling of uncooked one.i hv mw of IFB 30 lt.plz tell mam where I went wrong.i baked it for 15 mts.not fluffy andsoft as is of pizza hut.

    1. no issues. even i have an ifb oven. you could have baked it for some more minutes. since temperatures vary in various oven and also in different models of the same company, the timing also varies. fluffiness in a bread or pizza is always related to proper yeast proofing and how well the dough is kneaded. if either of these two things go wrong or not done correctly, then the pizza or bread will not be soft or fluffy or won’t even rise. i also hope you preheated the oven for 15 minutes before you started baking.

  23. Hi Dassana, can u tell us or post of some soya chunk or soybean recipes.
    Then it will be quite helpful for me then.