Ice Cream is a worldwide most famous frozen dessert. Phal Mai Rabri Kulfi is awesome tasty indian dessert. Peoples worldwide love to eat various flavours of Ice Cream. The meaning of the name “ice cream” varies from one country to another. Terms such as “frozen custard,” “frozen yogurt,” “sorbet,” “gelato,” and others are used to distinguish different varieties and styles. In some countries, such as the United States, “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.
We all know very well that how much we love desserts. A dessert is a part of each festival and celebration. Food without dessert is just incomplete.
Ice Cream Recipe
Ice Cream Phal Mai Rabri Kulfi all required ingredients are as below.
2 Liters Milk
300 Gm Sugar
Few Saffron dissolved in 4 Tbsp Water
20 Black Grapes
20 Green Grapes
Ice Cream Phal Mai Rabri Kulfi preparations steps are as below.
First we pour the Milk in a thick bottomed pan then simmer till reduce to half in quantity. Now we add the Sugar. Cook till it dissolves in the milk very well. Boil till semi solid mass remains. Add the prepared Saffron, Pistachios & Grapes. Now keep aside. Slice off the tops of the Apples. Remove the core and carefully scoop out the inside portion of the Fruit. Keep the shell intact. Cut the top of the Orange and remove all the pulp. Only the orange shell should remain. Now we fill the Orange & apple cups with the milk mixture. Chill the stuffed fruits in an earthen pot filled with ice till it sets very well. Now cut this in to slices. now enjoy eating or serving.
I hope you will enjoy this heavenly tasty dessert with yours friends and family with lots of fun and happiness.
Sugar is main ingredient in Ice Cream so here are few but important things to know about it. Sugars are found in the tissues of most plants, but sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Other dis-accharides include maltose and lactose. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.
Here are few most important things to know about Almonds which are also main ingredient in Ice Cream. Almonds are a species of tree native to Mediterranean climate regions of the Middle East and Southern Asia. It is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 30 cm (12 in) in diameter.
The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year.
The leaves are 8–13 cm (3–5 in) long,with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The pollination of California’s almonds is the largest AMP event. It is close to one million hives.
Here are some important things to know about Pistachio. It is also main ingredient in Ice Cream. Pistachio is a desert plant and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts.[Pistachio trees are fairly hardy in the right conditions and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer.
They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity and are susceptible to root rot in winter if they get too much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit. The trees are planted in orchards, and take approximately seven to ten years to reach significant production. Production is alternate-bearing or biennial-bearing, meaning the harvest is heavier in alternate years.
Peak production is reached around 20 years. Trees are usually pruned to size to make the harvest easier. One male tree produces enough pollen for eight to 12 drupe-bearing females. Pistachio trees are vulnerable to numerous diseases and infection by insects such as Leptoglossus clypealis. Among these is infection by the fungus Botryosphaeria, which causes panicle and shoot-blight (symptoms include death of the flowers and young shoots), and can damage entire pistachio orchards. In 2004, the rapidly growing pistachio industry in California was threatened by panicle and shoot blight first discovered in 1984.