QURBANI KA MEETHA TOPPING BUTTERSCOTCH

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IImage result for apricot sweetngredientImage result for apricot sweet

500gm   qurbani,
250gm sugar
Vanilla essence 3 drops
50gm almonds
50gm cashew  nuts
 50gm piste

Method


Dried apricots from Afghanistan are especially prized for their flavor. Qubani ka Meetha is a very popular dessert of Hyderabad   cuisine   .apricot is soaked overnight so that it becomes soft.
Preparation of the dish involves boiling (seed les Deseed the apricots,with sugar syrup
   until they assume the consistency of a thick soup. Vanilla essence is added with red color The dessert is topped with blanched almonds or apricot kernels, and is traditionally garnished with malai or milk maid (extra thick cream, ideally from buffalo milk), but also with custard or ice cream.

Ice cream this is mango flavors

Ice Cream is a frozen dessert made with usually milk or cream or a combination of both with flavors or fruits. It is a very popular dessert, and demanded mostly in summers. It might look as it is difficult to make, but on the contrary its very easy, especially since
 it uses only three
 ingredients:
Whipped Cream 500 ml
Mango 1 KG (or 800 grams mango puree)
1 tin condensed milk

Butterscotch Ice cream
This Low Fat Butterscotch Ice Cream made using simple ingredients but with a stupendous texture and delightful taste. Oh yes, This is made using Low Fat Cream and Without Ice Cream Maker. So, guys, make no excuse now! Make and relish :) Often, Homemade Ice cream does not come out creamy, But this is creamy and store-bought like!
Ingredients
  • For Praline: Sugar - 4 Tbsp
  • Cashew nuts - 2 Tbsp [Chopped]
  • Butter: 1 Tbsp
  • Low Fat Cream: 1½ Cup
  • Sugar: ⅓ Cup {Or to taste}
  • Milk: ½ Cup
  • Praline: As Desired
  • Butterscotch Essence: 1½ Tsp
Instructions
  1. Place a bowl, and electric beaters in freezer for 30 min.
  2. In a pan, add in the sugar and caramelize it in low flame stirring often. Once it caramelizes add in the butter and cashews.
  3. Stir well and transfer the mix to greased plate and let it cool. Once its cooled, take it out from plate by pressing plate from bottom and then crush the praline disc to small chunks/powder like consistency.
  4. Take a bowl and add ice cubes to it, followed by some water. Place the frozen bowl over it. Add the cream and beat it to stiff peaks. Watch my video for detailed recipe for whipping low fat cream: 
  5. Once its double in volume add in sugar and beat it to form peaks. Once its whipped add in milk, praline, butterscotch essence and mix well. If desired add some lemon color and mix well.
  6. Once well mixed cover and freeze the mix for a couple of hours.. Once frozen serve as desired :)