How to Cook Yummy Coconut and parwal ice-cream with parwal sauce

Coconut and parwal ice-cream with parwal sauce. 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. Once the mustard seeds crackle, we will add in the parwal into the pan. Sprinkle some salt, stir to combine the salt in and cover the pan.

Cooking Bharwa Parwal Into a preheated pan add oil and once the oil is hot add mustard seeds and cumin seeds. Allow the seeds to crackle and then place the stuffed parwal in the pan. Add the remaining filling masala if any to the pan. You can have Coconut and parwal ice-cream with parwal sauce using 0 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Coconut and parwal ice-cream with parwal sauce

Wash the parwal and scrape them lightly with knife,cut the ends and cut them half horizontally. Then take each parwal individually and peel the outer layer. Then make a slit in the parwal vertically, scoop out all the seeds. Now to make the stuffing, take the potatoes and boil them.

Coconut and parwal ice-cream with parwal sauce instructions

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..

Once done peel and mash them. Then take a bowl and add the mashed potatoes, garlic paste, green chilli sauce, chopped mint leaves and season with salt. Now, in a pan heat oil, and add in it asafoetida and cumin seeds. Saute for a minute or two before adding sliced potatoes and parwal. Now add in the green chilli pieces, salt, turmeric, coriander powder and red chilli powder.

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