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Peshawari Qulfa Ice Cream Recipe
*Ingredients:*
- *For the Qulfa Base:*
- 1 liter of whole milk
- 1 cup of sugar
- 1 cup of heavy cream
- 1/2 cup of khoya (dried milk)
- 1/2 cup of pistachios (chopped)
- 1/2 cup of almonds (chopped)
- 1/4 cup of cashew nuts (chopped)
- 1/4 cup of desiccated coconut
- 2 tablespoons of rose water
- 2 tablespoons of kewra water (pandan essence)
- 1/2 teaspoon of cardamom powder
- A pinch of saffron (optional)
- *For the Garnish:*
- Chopped pistachios
- Chopped almonds
- A few saffron strands
*Instructions:*
1. *Boil the Milk:*
- Pour the whole milk into a heavy-bottomed pan and bring it to a boil over medium heat.
- Stir continuously to avoid burning and ensure the milk does not stick to the bottom of the pan.
2. *Reduce the Milk:*
- Once it starts boiling, reduce the heat and let it simmer until it reduces to half its volume. This process may take around 30-40 minutes.
- Stir occasionally to prevent sticking.
3. *Add Sugar and Khoya:*
- Add the sugar and khoya to the reduced milk.
- Stir well until the khoya melts completely and is well incorporated.
4. *Incorporate Nuts and Coconut:*
- Add the chopped pistachios, almonds, cashew nuts, and desiccated coconut.
- Continue to cook on low heat, stirring occasionally, until the mixture thickens.
5. *Flavor with Rose and Kewra Water:*
- Add the rose water, kewra water, and cardamom powder to the mixture.
- Mix well and cook for another 5-10 minutes until the mixture reaches a thick consistency.
6. *Cool the Mixture:*
- Remove the pan from heat and allow the mixture to cool to room temperature.
7. *Blend and Strain:*
- Once cooled, blend the mixture to make it smooth.
- Strain through a fine sieve to remove any solid particles.
8. *Add Cream and Saffron:*
- Add the heavy cream and saffron (if using) to the strained mixture.
- Mix well to combine.
9. *Freeze the Mixture:*
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Alternatively, pour into a container, cover, and freeze. Stir every 30 minutes for the first 2-3 hours to break any ice crystals and ensure a creamy texture.
10. *Final Freeze:*
- After churning, transfer the ice cream to an airtight container and freeze for at least 4-6 hours or until firm.
11. *Serve:*
- Scoop out the Peshawari Qulfa ice cream into bowls or cones.
- Garnish with chopped pistachios, almonds, and a few saffron strands.
- Enjoy your homemade Peshawari Qulfa ice cream!
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