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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, coconut and parwal ice-cream with parwal sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Coconut and parwal ice-cream with parwal sauce is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Coconut and parwal ice-cream with parwal sauce is something that I have loved my whole life. They’re nice and they look fantastic.

Low Prices on Ice Cream Sauce Bubblegum. Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it.

To begin with this recipe, we have to first prepare a few components. 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. Make ready 2-3 Tablespoons Heavy Cream
  3. Take 1 Tablespoon Cornstarch
  4. Get 1.5 Tablespoons G.M.S
  5. Prepare 1/5 teaspoon C.M.C
  6. Make ready 2 Tablespoons Milk Powder
  7. Take 3/4 cup Regular Sugar
  8. Get 2 teaspoons Vanilla Extract / Essence
  9. Take 1 cup parwal
  10. Take as needed Sugar syrup
  11. Take as required Coconut garated

The potol/ parwal/ pointed gourd is fried whole and cooked in coconut and poppy seeds paste. The potol/ parwal/ pointed gourd is fried whole and cooked in coconut and poppy seeds paste. Simple yet tasty meal for the whole family! Simple yet tasty meal for the whole family!

Steps 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.

It can be used to make soup or sauteed in a spicy sauce, boiled with other vegetables. To prepare the fresh Parwal, use a sharp knife to scrape off the outer coating lightly. Cut off the pointed top and the bottom and discard. Cut it into four halves vertically, and scoop out the mature and tougher seeds, but leave the young seeds intact to cook. Add red chilli, coriander seeds, turmeric powders, salt and mix well.

So that’s going to wrap this up with this exceptional food coconut and parwal ice-cream with parwal sauce recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!