Mango Lassi Loaf Cake
Light, moist, and elegant loaf that tastes like Mango Lassi and is made without butter and eggs. Continue reading “Mango Lassi Loaf Cake”
Tag: egg free
Rose Pistachio Ice Cream
Who doesn’t love ice cream? And this delicious and timeless combination is perfect to surprise your significant other or loved ones for a great Valentine’s day (or any special day) dessert.
It’s luscious, creamy, tasty, and has this gorgeous pink hue from the rose syrup that is so pretty! The best part, I didn’t have to cook it and I spent less than 10 minutes making it! The hardest part was waiting for the ice cream to set!
Pistachios are an evergreen favorite of mine. I add it to anything I can and pistachio ice cream is a favorite of mine. For Valentine’s Day, I wanted to add a little symbol of love to this recipe and what beats roses for love day? As I experimented, the addition of rose syrup was a given but I played around with rose water also because while the syrups lends a sweetness and a beautiful pink color, the rose water is where the aroma comes in. That beautiful, sweet rose flavor makes me think of flowers in the house!
Go ahead, give this a try for your loved ones this Valentine’s Day and I promise you will not be disappointed! The earthy and floral combination is sure to be a hit!
From my kitchen to yours, I hope you enjoy this delicious Rose Pistachio Ice Cream!
Rose Pistachio Ice Cream
February 12, 2021
Category
Dessert
Prep Time
10 minutes
Wait Time
24 hours
Total Time
10 minutes
Ingredients
- 480 gm (2 c) heavy whipping cream
- 76.5 gm (1/4 c)sweetened condensed milk
- 1 tsp rose water
- 1 Tbsp Rose Syrup
- 300 gm (2 c) pistachios, roughly chopped
- 1 tsp dried rose petals to garnish
- 1 tsp pistachios, finely chopped to garnish
Instructions
- Chill a large bowl in the freezer for at least 30 minutes
- Add heavy cream to chilled bowl and beat it until stiff peaks are formed
- Add in the condensed milk, rose water, and rose syrup and continue beating for another 30-45 seconds until thick
- Gently fold in the chopped pistachios
- Pour mixture into a 9x5 loaf pan and cover with saran wrap. Freeze overnight to let the ice cream set
- Garnish with rose petals and ground pistachios before serving
Notes
** I have linked the Rose Syrup and Rose Water to purchase online however you can also find it at your local MIddle Eastern or Indian Food Markets.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
If you love pistachios as much as I do, try out some of these other recipes:
Pistachio and Goat Cheese Crusted Spicy Lamb Chops
Pomegranate Pistachio Chia Pudding
Herb Roasted Acorn Squash with Pomegranates and Pistachios
Pear Halwa Cake
Fresco Carpaccio
Aloo Paratha Yum
Aloo parathas are a standard in any Indian household, especially for breakfast/brunch on the weekends. Traditionally a Punjabi dish, it is popular amongst everyone for its taste, and the nostalgic reminder of home. Continue reading “Aloo Paratha Yum “
Instant Pot Chole Yum
Growing up, one of my favorite North Indian dishes has always been Chole. Whether we were eating at a wedding, an Indian restaurant, or requesting it as my special birthday dinner, Chole has always been a constant and a comfort in my life. The aroma of it freshly made in the air, just pulls at you.
There are so many different versions of making this recipe based on where in North India you are. Sometimes, even in the same region, recipes differ vastly from home to home. I prefer mine to have a thick red gravy, which is best achieved I’ve found by adding an abundance of tomatoes (and I really mean A LOT) and spices. The best part is that this dish is such a classic, you can never go wrong. Serve it hot with rice, naan or Bhatura and be prepared to be wowed!
From my Kitchen to yours, I really hope you enjoy this.
Ingredients:
1 c dried chickpeas, washed and soaked overnight (at least 4 hours)
1 ½ c water
1 Tbsp Olive or Avocado Oil
5 cloves garlic, minced
1″ ginger, grated
1 large yellow onion, finely chopped
3 med-large tomatoes, finely chopped
1 ¾ c tomato sauce
2 tsp cayenne pepper (or to taste)
2 tsp coriander powder
1 Tbsp Chole Masala
1 tsp aamchur (dry mango) powder
1 ½ tsp cumin seeds
2-3 bay leaves
½ tsp peppercorns
1″ cinnamon stick
cilantro to garnish
Directions:
1. Start the instant pot on sauté mode. Add oil and let it heat up.
2. Add cumin seeds and let them splutter. Add in the cinnamon stick, peppercorns and bay leaf. Sauté for 30 seconds.
3. Add ginger and garlic and sauté for another 30 seconds.
4. Add in the onions and sauté for 3-5 minutes until they turn translucent and start shrinking.
5. Add in the tomatoes, cayenne pepper, coriander powder, chole masala, and salt. Cook for 2-3 minutes until the tomatoes start softening. Add in the tomato sauce and cook for another 2-3 minutes.
6. Drain the water from the chickpeas and add them to the instant pot. Mix well with the gravy and cook for 2-3 minutes.
7. Add in the water and mix well. Turn off the instant pot, cover with vent to sealing position and change setting to manual/pressure cook for 40 minutes.
8. When the instant pot beeps, do a 20 minute NPR (natural pressure release). If the pin has not dropped at this point, release the pressure and open the instant pot.
9. Change setting to sauté, add in the aamchur powder and let boil for 3-5 minutes. Taste and adjust for salt.
10. Garnish with fresh cilantro and serve hot with rice, naan or bhature.
Enjoy!