A Spoonful of Thought

I ngredients: 12-15 oreo biscuits 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml vanilla essence Recipe: 1. Crush all the oreo biscuits in a blender to fine powder. 2. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 3.Take fresh cream/whipping cream kept in fridge in a steel bowl. The cream should be chilled. In another bigger bowl add few ice cubes. Place the steel bowl over ice cubes bowl.  4. Beat to smoothness. Beat it on low speed till it forms stiff whipped cream.  5. At this stage add the condensed milk and vanilla essence to the cream. Once again beat in low speed to mix all the ingredients. 6. Again keep this in a freezer for 10 mins for chilling. 7. Remove it from the freezer and beat on low to medium speed for more 10 mins till it forms a soft peak consistency. 8. Add the 3/4th of the crushed biscuits and mix well using cut and fold method. 9. Pour it in any  airtight container  and n ow add the rest o

Ingredients: 1/2 lit Full Cream Milk 2 tbsp Custard Powder 3/4 cup Sugar 1 cup Whipped Cream (fresh cream + condensed milk) 1/2 cup Mango (can add any fruit that you like) Mango Papad (optional) Pistachios for garnishing Tooti Fruity for garnishing Recipe: 1. Take a kadhai and pour the full cream milk into it. 2. Keep 1/4 cup warm milk in the bowl & add custard powder to it & mix it well. 3. When milk is boiled, lower the flame and then mix the custard milk in it. Stir it continuously. 4. Add sugar in it & stir it for 2-3 min & cook it. Cook it for 3-4 min properly then turn off the flame. Keep it for cooling down, and cover it with the lid. Once completely cool put it in the fridge for 1.5 hours. 5. Now take a bowl & put chilled whipped cream in it & beat it to a soft peek. 6. Mix the chilled custard milk in the beaten whipped cream & beat it again. 7. Now add the mango puree/finely chopped mango pieces in it & mix it well using the cut

Ingredients: 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml butterscotch essence 2-3 drops of yellow color For sweet crunch/ praline : 1/2 cup jaggery 2 tbsp water 2 tbsp cashews 1 tbsp butter Recipe: 1. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 2. To prepare the sweet crunch: In a non stick pan add jaggery and water. Stir and let it fully melt on medium flame. 3. Add in butter and mix well. the mixture will become shiny. Bring the mixture to boil and let it simmer for 5-7 mins. Check by dropping a small drop in water, it should become hard.  4. To this add the roughly chopped cashews and mix well. 5. Finally pour the mixture over a greased plate and let it cool down completely. Once completely cooled break into pieces. 6. Add them to zip lock bag and crush them further. Keep it aside for later use. 7. Take fresh cream/whipping cream kept in fridge in a steel bowl.The cream should be chilled. In another big

  Ingredients: 2 cup or 400 ml fresh cream/whipping cream 1 cup condensed milk 5 ml vanilla essence Recipe: 1. Remove the chilled fresh cream/whipping cream in a steel bowl and keep it in a freezer for 10 mins. 2. Take fresh cream/whipping cream kept in fridge in a steel bowl.The cream should be chilled. In another bigger bowl add few ice cubes. Place the steel bowl over ice cubes.  3. Beat to smoothness. Beat it on low speed till it forms stiff whipped cream.  4. At this stage add the condensed milk and vanilla essence to the cream. Once again beat in low speed to mix all the ingredients. 5. Again keep this in a freezer for 10 mins for chilling. 6. Remove it from the freezer and beat on low to medium speed for more 10 mins till it forms a soft peak consistency. 7. Pour it in ice cream moulds or any airtight container and keep it away in the freezer to set for 8-12 hrs(overnight). ** Cover the container with aluminum foil/cling foil and later with the lid of the container.

Ingredients: 300 gms thick fresh cream 1 cup condensed milk 3 ripe mangoes 1 cup finely chopped mangoes 1/2 cup raisins and chopped almonds  Recipe: 1. Remove the mango pulp for all the ripe mangoes and keep it aside. 2. In a big mixing steel/glass bowl add chilled fresh cream. Beat the same with electric beater till the cream thickens to form soft peaks. 3. Add the condensed milk to the cream and beat again. Retain the cream's soft peak consistency. 4. Finally add the mango pulp to the mixture. Beat the mixture to soft consistency. 5. Add the chopped mangoes and dry fruits to the ice cream mixture. Use the cut and fold method to mix the dry fruits to the cream mixture. 5. Transfer the ice cream mixture in a container. Cover it with plastic wrap, keep the wrap close, press it softly over the ice cream mixture hence no ice layer over ice cream. Finally cover the container with cling foil and then with the lid.   6. Keep the container in the chiller section of the fridge for next 8-1

Ingredients: 1 lit full cream milk 1 tbsp milk powder without sugar 1 cup sugar 1 tbsp kesar/saffron milk (optional) 2 tsp crushed green cardamon powder 1/2 chopped dry fruits (almonds, pistha, cashews) 2 tsp corn flour Recipe: 1. Take a non stick kadai add milk and bring it to boil. Later keep on low flame. 2. Keep stirring and let it thicken.  2. Add milk powder and mix well. Keep stirring, do not let milk stick at the bottom of kadai. 3. Add kesar milk and dry fruits to the milk mixture. Keep stirring for more 20 mins. 4. Later add sugar. Mix well and finally add cardamon powder. 5. Boil the milk for next 20-25 mins while stirring continuously. 6. When the milk is thickened, but in pouring consistency, dilute the corn flour in water and add the same to the milk mixture. Mix well and bol for another min and switch off the flame. 7. Let it cool a bit, then pour the mixture in kulfi moulds. 8. Set the kulfi in fridge for 10-12 hrs. 9. Once set, unmould the kulfi and enjoy!!! **In case