Coconut and parwal ice-cream with parwal sauce
Coconut and parwal ice-cream with parwal sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut and parwal ice-cream with parwal sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Coconut and parwal ice-cream with parwal sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Coconut and parwal ice-cream with parwal sauce is something that I’ve loved my entire life.

Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a beat which will help the ice cream to be creamier.

To get started with this particular recipe, we have to prepare a few ingredients. You can have coconut and parwal ice-cream with parwal sauce using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Coconut and parwal ice-cream with parwal sauce:
  1. Take 500 ml Full Fat Milk
  2. Prepare 2-3 Tablespoons Heavy Cream
  3. Prepare 1 Tablespoon Cornstarch
  4. Prepare 1.5 Tablespoons G.M.S
  5. Take 1/5 teaspoon C.M.C
  6. Take 2 Tablespoons Milk Powder
  7. Prepare 3/4 cup Regular Sugar
  8. Get 2 teaspoons Vanilla Extract / Essence
  9. Make ready 1 cup parwal
  10. Take as needed Sugar syrup
  11. Take as required Coconut garated

In the same pan add bay leaf chopped onion and stir for few minutes. When onion is golden brown add ginger-garlic paste. Potala as you all know is the Odia name for Parwal or Pointed Gourd and Rasa means gravy. In this recipe, Parwal is cooked with coconut, poppy seed and cashew nut gravy and all spices to give the dish a rich feel.

Instructions to make Coconut and parwal ice-cream with parwal sauce:
  1. Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it. You should look for the mixture to reduce a beat which will help the ice cream to be creamier.
  2. Add cornflour, milk powder, GMS and CMC to the reserved 1/4 cup of milk and mix well. Set aside. - Add sugar to the milk and mix well. Continue to boil for another 8-10 minutes. Taste and adjust for sweetness, if required.
  3. Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. This will give a smooth texture to the ice cream. - As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.
  4. Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you'll start to see that the mixture thickens. - Keep cooking and stirring till you have a thick sauce like consistency. When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.
  5. Once the mixture is cool, add the vanilla extract / essence and mix well. - Pour into a shallow container close with a lid and freeze until almost set. It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.
  6. Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up. - Again pour into the same container and freeze until set (3-4 hours)
  7. Again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture. Now add coconut crush and coconut grated and add parwal pieces(cut parwal and boil in sugar syrup untill it's cooked) - Set it to freeze one more time. This time, you can reduce the freezer temperature to normal chillness and let the ice cream set for 5-6 hours.

This curry is mainly made during religious festivals when the uses of onion and garlic food is prohibited. The stuffing makes it irresistible for kids to say no to this. In a kadai heat oil, add garam masala, add the coconut milk and the remaining onion and ginger paste. Add sugar & salt & a pinch of red chili powder. When it starts boiling add the parwal.

So that’s going to wrap this up for this exceptional food coconut and parwal ice-cream with parwal sauce recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!