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Showing posts with label summer recipes. Show all posts
Showing posts with label summer recipes. Show all posts

Wednesday, April 12, 2017

Chikoo Ice-cream | Sapota Ice-cream | How to Make Chikoo Ice-cream From Scratch

Chikoo Ice-cream

I have always been a fruit lover. My mom never had a chance to complain that I didn't had my share of fruits. The same cannot be said for veggies though - it was a different story altogether. Till date, I am very much a fruit person - in fact, there are very few fruits that I don't like much.

Few years back, when I had the fresh fruit flavoured ice-creams at Naturals, I was sold to the idea. Since then I am in love with all sorts of fresh fruit ice cream. So, here I am today with a fresh fruit ice-cream - made with chikoo fruit. Chikoo is quite a sweet fruit and is particularly great in ice creams. I had some ripe chikoo fruits and I couldn't think of another better way to use them. I went ahead and made this ice-cream and I am so happy with the results.

Here is would like to tell you that when I was a kid, I didn't get to eat chikoo much. You see, this fruit wasn't local to my hometown and in those days eating local and seasonal was the norm. I remember having it first time when we had gone to visit our grand parents.  I remember enjoying it - it was sweet, tender and succulent. Today, I relish a scoop of chikoo ice-cream as much. Now,  I have one more weapon in my arsenal to beat the Pune heat this summer. The recipe is a breezy one, with no fancy ingredients. You can double or triple the recipe if you want to make it in bulk. 

Here is how you can make it.


3-4 medium sized ripe chikoo/sapota/sapodilla
400 ml full fat milk
250 ml fresh cream (25% fat) - I used Amul fresh cream
200 g or 1/2 tin condensed milk - I used Amul Mithai Mate

Process :
1. Boil the milk in a thick bottom pan on low to medium heat till it is reduces to half in volume. It will take about 20 minutes or so. Keep stirring it while it heats to avoid burning. When done, let it cool down to room temperature.

2. Peel the fruit and cut them into chunks. Remove the seeds.

3. In a large blender jar, add the chikoo chunks and blend till finely puréed. Add the reduced milk and blend it for a few seconds.

4. Add cream to the mixture and blend it for another 1 minute. Now add the condensed milk and blend again for a minute so that the mixture is uniform.

5. Tip the mixture thus prepared to a freezer safe container. Put on the lid and freeze for 2 hours.

6. When it looks half frozen, take it out again and blend it in the mixer one more time and then put it back to freeze.

7. It will take about 5-6 hours to set. Take it out 5 minutes before serving. Scoop into serving bowls and enjoy!

  • These can be frozen in kulfi/ popsicle molds for chikoo kulfi.
  • Use chikoo that are perfect ripe and not overly ripe and mushy for best flavor.
  • Instead of chikoo you can use equal amount of custard apple/ sitaphal pulp to get sitaphal ice-cream.
Thank you for stopping by! Cheers!

Friday, May 16, 2014

Fizzy Strawberry Lemonade ~ To Cool Your Head

Summer is here in full spat. The sun shines brightly all day and keeps the mercury soaring relentlessly. Of course, there is some respite in the evening when the cool breeze blows, but for most part of the day you can feel the heat all the time.

In order to enjoy summer make summer bearably, we can obviously enjoy cold chilled drinks. Coz, when the rain hits (which should happen in a couple of weeks), you wont be able to chilled drinks as much as you like. For those will be the time when you will want to gorge on some Onion Bhajji and Masala Chai. So, for now keep your spirits up with this 'Fizzy Strawberry Lemonade'.

To tell you the truth, what I am sharing today is not really a recipe, but just a mixing of ingredients. Unless of course, you want to make the strawberry syrup from scratch. If you would like to do that you can refer to this post to know how to make the syrup. Here I have used the ready made strawberry syrup from Mapro fro convenience sake.

For 1 200 ml serving

2-3 tbsp Strawberry Syrup
Sprite or 7-Up to top up, chilled
Lots of Ice cubes
Mint Sprig


Add the strawberry syrup to a tall glass. Add ice cubes. Top it half way with Sprite or 7-Up. Stir. Add more Sprite or 7-Up to fill the glass. Garnish with mint sprig. Serve immediately.


- Prepare it right before serving to maintain the fizziness of the drink.

Enjoy! Thank you for stopping by!

Thursday, May 1, 2014

Kairi Panna - Green Mango Mint Cooler - Summer Recipes

Summers are here. The mercury doesn't show any signs of relenting. What can come to our rescue in such times are obviously chilled drinks.

This summer shun the cola and other such drinks are go for homemade thirst quenchers like this mango mint cooler, aka kairi panna.

How to prepare green mango pulp?

I generally prepare the mango pull by cooking the mangoes in pressure cooker for 2 whistles on medium- high flame. Once the cooked mangoes are cooled down, I scrape of the pulp from the cooked mangoes. This pulp can be frozen in the freezer section of your refrigerator for months. When needed just keep the container of the pulp outside for half and hour, scoop out the amount of pulp you need as keep the rest in the freezer again.

Here is what you will need:
Serves 4


1/4 to 1/2 cup green mango pulp, depending on how tart it is.
1/2 cup sugar
1/2 cup water
1/4 mint leaves
1/4 tsp to 1/2 tsp black salt
1/4 tsp to 1/2 tsp roasted cumin
600 ml chilled water
Lots of ice cubes to serve


In a saucepan add sugar and water and boil it till the sugar melts to form a sugar syrup. Set aside to cool it down

Churn the mango pulp and mint leaves in a mixer till smooth. Strain it to remove any fibrous part.

In a tall jar add the mint and mango pulp, add the water, the prepared sugar syrup, black salt and roasted cumin. Adjust spices and sugar as per your need. Stir till well combined. Add loads of ice cubes and pour into glasses. Serve chilled.

Thank you for stopping by! Cheers!
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