Saffron Cardamom Ice-Cream
by Tarla Dalal
Added to 79 cookbooks
This recipe has been viewed 17122 times
Method- Add 1 teacup of water to the China grass and cook on a slow flame until it dissolves completely. Strain.
- Boil the milk (keeping aside a little) and add the China grass, sugar and cardamom.
- Warm the saffron, add the skim milk kept aside and mix until the saffron dissolves.
- Add to the mixture and heat for 3 to 4 minutes.
- Pour the mixture into an ice tray and put to set in the freezer compartment of a refrigerator.
- To serve, churn the solid ice-cream in a mixer to make it soft and fluffy.
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Nutrient values (Abbrv) per serving
| Energy | 54 cal |
| Protein | 3.9 g |
| Carbohydrates | 9.4 g |
| Fiber | 0 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 56.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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