Yummy Traditional : Beverage and Dessert
Showing posts with label Beverage and Dessert. Show all posts
Showing posts with label Beverage and Dessert. Show all posts

Pistachio Milk Drink Recipe

Pistachio milk drink recipe by step by step photos and video

Pistachio Milk Drink || Pistachio Milkshake || How to make pistachio milk drink with step-by-step photos and video

When I think of pistachio milk, nothing can be compared with the freshness, nutrition, and taste of the milk we can make at home with fresh raw nuts and seeds! Moreover, I prefer to make my own pistachio milk, since it’s super easy and the relative cost is much lower compared to the store-bought plant-based milk

This time I decided to make my own pistachio milk and to be sincere I was quite reluctant at the beginning since I had never tasted something similar. Of course, I love pistachios
its texture is rich and creamy, it has a mildly sweet and somehow exotic taste while its aftertaste brought to mind freshly cut pistachios and In additional ingredients, I added khoya and almond powder can be used as a cream instead of cashew nut instead of them  
pistachio milkshake

My Latest Video Pistachio Milkshake:

Pistachio Milk is a healthy drink, The pistachios give it a lovely green tinge and are ideal for kids and parties.
well as often make it at home and enjoy drinking, whenever I find myself tired and exhausted would like to have it for a warm-up for the next level so you also try once
the go-ahead know how to make a tasty and healthy drink

If you have tried this Pistachio Milk Drink don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







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how to make pisrachio milk

Boil the milk with cardamom powder in a pan over medium flame 


Add sugar, khoya, pistachio, and almond powder mix it well, and keep stirring until well combined


Remove from the flame and let it cool down completely, once cooled then transfer to the serving jug and keep in the fridge to chill


To serve sprinkle some crushed almonds and pistachios on the milk glass 

Kulfa Ice-cream Recipe


Kulfa ice cream || Homemade ice cream Recipe || How to make kulfa ice cream at home with step-by-step photos

Kulfa ice cream is the most popular and delicious frozen ice cream flavor it is with filled nuts that are found eaten by all age groups people, especially during the summer weather I also love to eat it due to its creamy and nutty taste

Since I came to this cooking field I always used to think that making kulfi and ice cream at home probably is an art and can make only these items just chefs but my perception was wrong as time went on I learned nothing is difficult to make at home like a market or restaurant just should be the courage to face challenges and achieve a goal                             


After trying a few different flavors at home I decided to make kulfa ice-cream are buttery in texture with a nutty flavor
A combination of pistachio with almonds, and cardamom along with homemade khoya flavor is superb especially when the mixture is folded with whipped cream

This delightful Desserts recipe of Kulfa Ice Cream can be ready in approximately an hour and frozen in around 8-10 hours

Recipe notes:

You will need a handful of simple, yet fragrant, ingredients to make kulfi ice cream, The sweetened condensed milk, heavy whipping cream, and chopped nuts are easily available at supermarkets
  1. Green cardamom: is an aromatic spice with a wide range of uses adding in kulfi ice-cream mixture makes it flavorful
  2. But it is optional you can skip it
  3. Condensed milk: using condensed milk in making ice cream gives it a thick and soft texture and is used as a substitute for sugar-I have already shared my condensed milk recipe on the blog, either you can get the recipe on my blog or can buy it from the market, but you can add powdered sugar as well instead of condensed milk, using grainy sugar will increase the iciness 
  4. Heavy whipping cream: choose the good quality heavy cream and before the whipping cream should be chilled and frozen
  5. Homemade ice cream is fresh, delicious, and fun to make. What's more, you can customize your flavors or use the best-quality ingredients you can find. But it can be tricky to get ice cream to have that perfect firm, yet creamy consistency that is the trademark of good ice cream. Follow these tips to improve your own ice cream-making technique

  1. Freeze the freezing container for a good 24 hours. It needs to be frozen solid!
  2. Use more cream and less milk. 
  3. Use a solid sweetener. Whereas a liquid sweetener such as sugar syrup or honey will increase iciness with its water content
  4. Fill your ice cream maker 1/2 to 2/3 full. This is important. The frozen tub in which the filling gets churned has only so much freeze to give before it is no longer cold. If there's too much filling, there's not enough chilling And you don't want soupy ice cream!
  5. Keep It Creamy
  6. A common complaint about homemade ice cream is that it gets hard and icy when it's stored in the freezer. There are several ways to keep your ice cream from freezing solid in the freezer. Condensed milk or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
  7. With a little practice and some good recipes (whether it's classic Vanilla or an adventurous flavor like chocolate ice cream, you'll be well on your way to making delicious homemade ice cream that will delight your friends and family.

For the best result follow my detailed step-by-step photo instructions and tips

For more Similar Recipes:

If you have tried this Kulfa Ice Cream Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!







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Chop the almonds and pistachio 

Boil the milk in the pan. Once it starts boiling add cardamom powder, Stir to mix once, and then add condensed milk

Next, add khoya to the milk, Constantly keep mixing on medium flame until khoya is dissolved with the milk_Make sure no lumps present in the milk

Next, add nuts to the mixture, Keep on stirring until the mixture turns thickened

The mixture is ready, turn off the flame

Leave it aside for a completely cool   

Once they get cool whisk them again 

Take out the cream bowl from the freezer and start whipping using an electric beater 

Whip the cream till it forms a soft peak

Combine the cream with a spatula 

Pour the all mixture into the whipped cream 

Mix to combine very well using a spatula (not a whisk) gently fold them together

Till you reach a silky-smooth consistency 


Pour the ice cream mixture into the air-tight container. Sprinkle some crushed nuts over the mixture
Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer_Chill for at least 8-10 hours for the ice cream to set properly

Once the ice cream gets set take it out of the freezer. Wet the scoop with room temperature water, And scoop out the ice cream into the serving ice cream glass or bowl

Serve immediately


Share and enjoy!

Chana Dal Halwa Recipe


Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...

I modified my old post by including a video of chana dal halwa to get a better understanding of the recipe

Chana dal halwa is a very tasty, traditional rich flavor with a mouth-watering taste dessert which usually is made at any special event like shab-e-rat in India and Pakistan but I love to eat this 

So I often make it at home without any special events. 
Chana dal has a richer flavor than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional halwa flavored with cardamom, clove, and cinnamon 

My Latest Video Chana Dal Halwa:

It is important to stir the dal mixture continuously when sauteing it. although the chana dal halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be praised by your guests and family members as one of the perfect desserts for entertaining  

Chana dal halwa is prepared with desi ghee or Clearfield ghee but I don’t like the taste of desi ghee so I prepared it with regular ghee if you like then you can cook it with it. this halwa is prepared with a few ingredients which are added sugar, dry fruits, and ghee, sprinkled with some kewra essence

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Hard to cook and take more time than other types of halwa but with its unique flavor comes no 1 in all types of halwa dessert so let's begin with step-by-step photos...
  1. Soak chana dal in hot water
  2. To bring a fabulous taste to this traditional dessert you boil chana dal by  mixing water and milk  
  3. Don't add too much water and milk at the time of boiling 
  4. Liquid dal paste can burn your hand while roasting with ghee
  5. for enhancement, the taste can be added raisins, cashew nuts, or even saffron 

If you have tried this Chana Dal Halwa then don’t forget to rate the recipe. You can also follow me on social media






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To prepare this recipe first soak the chana dal  at least for 2 hours


Take all ingredients and prepare all dry fruits


Firstly in a large pot add chana dal (Latin) add 1 liter of mixed water and milk bring it to a boil then remove all scum then cover the lid let it cook until softened
Note, I didn't use milk due to not to available at home at the time


Blend chana dal with the hand blender or hand masher till turns to a smooth texture


In a large pan/pot add ghee heat it then add whole spices let them crackle for a minute then add the blended dal paste

Stir to combine well and start roasting dal paste on medium flame until water dries out along with the left surface of the pot

You can even touch the dal paste slightly if seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch
Nonsticky chana dal paste indicates that it has been almost roasted, now add sugar 


Stir it on medium flame until sugar is dissolved


Note, you can not leave unattended halwa even any single second because it can stick or burn up
Add chopped half-dry fruits and half reserve for use later 

Keep on stirring until the ghee is separated, sprinkle a few drops of kewra and stir well              

Once halwa left the surface of the pot, remove it from the flam, and halwa is done

Transfer to the serving bowl or tray as desired, and cut into a rhombus shape 

Sprinkle the remaining dry fruits and if you have chandi wark can be placed on top


Halwa is ready to serve