Rose Ice Cream | No Churn Rose Ice cream recipe

Rose Ice Cream, a delicious , flavorful and  easy to make homemade ice cream. This Rose ice cream is a no-churn ice cream so you can make this easily at home with a blender. It's such a simple recipe with a very few ingredients, but the taste and flavors are simply amazing.

If you like rose milk or rose flavor in general then this rose ice cream is definitely for you. Do give it a try and i'm sure that you would be amazed by its deliciousness.

Heavy Cream 

The key ingredient of this ice cream is the heavy/full fat cream. Here in the recipe, i have used cream with 35% fat. Higher fat content gives the richness to the ice cream. So highly recommend  to use full fat cream.

Sugar

Make sure to add the sugar when the cream starts to thicken, then only the sugar will be all melted when the cream reaches its peak. 

 However you can also use condensed milk for more richness. If you're using condensed milk, you can add it in the cream when it reaches peak and gently fold it. 

Flavoring 

Rose essence is the key to the flavor of this ice cream. If you're using rose water instead of rose essence then add more rose water because its flavor is not very concentrated. 

Freezing 

When freezing this ice cream / any ice cream, make sure the cling wrap touches the ice cream completely. It prevents the ice crystal formation and gives a super smooth ice cream.

Scooping

For perfect ice cream scoop, keep the ice cream out of freezer for 2-3 mins and then dip the ice cream scoop in the warm water and scoop the ice cream. It would be easy to scoop a perfect ball of ice cream.

Rose Ice Cream | No-Churn Ice cream recipe

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Ice Cream | Recipe Cuisine: Indian
Rose Ice Cream, No Churn Ice cream, Rose flavored Ice cream, Pink Ice cream Rose Ice Cream, a delicious , flavorful and easy to make homemade ice cream.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Heavy Cream - 1 cup

Sugar - 1/3 cup

Rose essence - 4 drops

Red food color - 3 to 4 drops

Procedure

In a bowl, add the cream and start beating the cream with a hand blender.

Once the cream starts to thicken, add the sugar, rose essence and food color.

Blend it all together until it forms soft peak. Transfer the mixture into a bowl and cover it with cling paper tightly. Make sure that the cling paper touches the cream.

Cover again with butter paper to avoid any water crystalization and then keep it in the freezer for minimum 8 hrs or overnight.Once it froze, remove the cling paper, scoop and serve.

Delicious Rose Ice cream is ready to enjoy !

Related : How to make Strawberry Sorbet

Notes:

• You can use condensed milk instead of sugar.
• You can use rose milk syrup instead of rose essence and color,  that too gives the same taste.
• You can freeze this ice cream in any freezer safe container.

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Double Layered Coconut Burfi | Coconut Burfi with Milk Powder

Double Layered Coconut Burfi, a delicious and easy to make burfi with coconut and milk powder. I have a vivid memory of eating coconut burfi from the petti kadai(small shop) during my school days.

In those days, these coconut burfi and porivilangai(roasted chana dal ladoo) were my favorite after lunch snacks and those were 50 paise/ piece then. In petti kadai, the coconut burfis were in two colors (white & pink) and I have a long term wish to make them at home.

Instead of making them in two colors separately, I thought of making them in layers, but I'm not sure about the flavors that go into that petti kadai coconut burfis, I remember only the colors, not the flavors. It's really a  long time since I have. 

Therefore, I went with my favorite flavors, cardamom for white layer and rose essence for pink layer and also I have added a small amount of milk powder(I'm sure that this was not included in the petti kadai burfi recipe) for extra richness and taste. To my surprise, it turned out so soft and delicious. 

Before checking out the recipe, here is a quick update[as of Dec 18], we're moving to the new place again, those who know me personally would have known that how many times we have moved since we got married, sometimes, it kinda feels like a modern nomadic life. 

As much as we like to move to new places, at times, it's kind of tiresome to start from scratch again & again. Is anyone related to it ??? So, coming to the point, since we're moving, there will be a lack of post for a while until I get my own kitchen again. Meantime, enjoy your time here. Merry Christmas and Happy New Year to all. 

Double Layer Coconut Burfi

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 12 
Recipe Category: Sweet | Recipe Cuisine: Indian
coconut burfi, Double layer coconut burfi, Double Layer Coconut Burfi, a delicious and easy to make burfi with coconut and milkpowder.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
For Cardamom Layer
Coconut flakes(unsweetened) - 3/4 cup
Milk Powder - 1/4 cup
Sugar - 1/2 cup
Cardamom - 2(crushed)
For Rose Layer
Coconut flakes(unsweetened) - 3/4 cup
Milk Powder - 1/4 cup
Sugar - 1/2 cup
Rose essence - 2 drop
Pink food color(gel) - 1 drop(optional)

Procedure

First let's make the cardamom layer, take the sugar in a pan, add water just enough to cover the sugar and let it melt completely. 

Let it boil until the sugar syrup reach one string consistency, then add the coconut flakes and milk powder.

Mix it well without any lumps and then add the crushed cardamom.

Cook till the coconut mixture leaves the sides of the pan and then transfer the mixture into the ghee greased/ lined tray and flat the top with the ghee greased spoon/spatula.

Next let's make the rose layer, take the sugar in a pan, add water just enough to cover the sugar and let it melt completely. 

Let it boil until the sugar syrup reach one string consistency, then add the coconut flakes and milk powder.

Mix it well without any lumps. 

Then add the rose essence and food color into it and mix it well. 

Transfer the mixture on top of the cardamom layer and smooth out the surface on the top. Let it cool a bit and cut into squares.

Let it cool  completely and store it in air tight container. Delicious Coconut Burfi is ready.

Related : How to make Maida Burfi

Related : More Sweet Recipes

Notes:

• Instead of doing it in batches, you can make it in one shot and in the end divide the mixture into half and add the different flavoring into each one. 
• If you're doing like me, make each layer separately, then you have to super quick in making the second layer before the first one sets. Other wise the layers cannot stick together. 
• While making the second layer, keep the first layer near the stove itself, that way it won't set immediately.
• Milk powder gives richness to the burfi.
• You can add upto 1/3 cup of milk powder for this burfi.  
• I have pulsed the coconut once in a mixie for fine texture. But it's optional.
  

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Rose Modak / Rose Kozhukattai, a steamed dumpling with rose flavored coconut stuffing, shaped to look like a rose. I had this idea of making rose kozhukattai in my mind for a while even after I watched the video of making rose momos. 

But I was not sure about the rice flour dough since it's not as pliable as all purpose flour dough. Two months ago, I tried making a pathiri recipe and it was a complete disaster at first attempt, i couldn't shape at least one decently! 

In the next attempt, my pathiri was ok, so after a few attempts, I'm quite confident that I can make some decent pathiri. You may wonder why I'm talking about pathiri now, let me come to the point, actually in the process of making pathiri only, I learned how to make soft and pliable rice flour dough, which was very useful in the making of  these  rose modak.

I knew that these rose shapes are not that perfect but still i'm happy with the output on my first attempt. As I said before, the dough texture is really important to make this rose modak. 

And also it's easily cracked while shaping, so be generous with oil, apply to your fingertips and on the dough, that somehow helps to shape them decently. To be honest I was exhausted after shaping only 6 of them. It's really time consuming and tiresome work.

While shaping the dough make sure that the remaining dough is covered with damp cloth. The dough dries out easily and makes it hard to shape them. 

Next, don't use more filling, again it makes it hard to shape them and also be gentle while rolling them, it might crack, don't worry it all comes together at the end or even the slight cracking in the dough makes them look more natural.

After all the attempts, still you can't shape them as roses, don't worry, you can use the same dough and filling for regular modak, so try the traditional modak shape ! 

For more kozhukattai and sundal recipes, check out the full ganesh chathurthi collection .

Rose Modak | Rose Kozhukattai

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 6 
Recipe Category: Sweet | Recipe Cuisine: Indian
Rose Modak, Rose Kozhukattai Rose Modak / Rose Kozhukattai, a steamed dumpling with rose flavored coconut stuffing, shaped to look like rose.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
For outer layer
Rice flour - 1/2 cup
Water - 1/4 cup + 2 tbsp
Salt - a pinch
Sesame oil -1/2 tsp
For stuffing
Grated Coconut - 1/2 cup(heaped)
Sugar - 1/3 cup
Rose essence - 2 drops
Rose food color - 2 drops

Procedure

First let's make the filling, in a pan, add the grated coconut and sugar. Keep it on the flame and cook till all the sugar melts and it comes together as single mass. Add the rose essence at this stage , mix it well and switch off the flame.

Then add the food color, mix it thoroughly and keep it aside until use. For the outer dough, take the rice flour in a bowl add the salt and sesame oil, mix it  thoroughly.

Heat the water until it comes to vigorous boil and then add into the flour and mix it quickly. Cover it with lid and set aside for 5 mins.

Then knead the dough until it becomes smooth on the top. Take the dough and make a small gooseberry sized balls, take a ball and spread it with your finger tips and make a thin disc. Dip your fingers in oil while shaping them.

Similarly make three discs and place it on one over another as shown below. Then take the stuffing and place it in the middle, fold the disc into half starting from the one on the top.

Once you fold them all, start rolling from the one end to another and pinch together at the end. 

That's it, our rose modak is ready to steam, do the same for the remaining dough. Place it on the steamer basket.

Steam it for 10 mins in medium flame.

Tada, Cute looking and absolutely delicious rose modak is ready.

Related: How to make Peanut Kozhukattai / Verkadalai Kozhukattai

Notes:

• Use fine variety of rice flour or use the idiyappam flour. It gives the pilable dough.
• After pouring the hot water, mix it immediately and rest it for 5 mins. It helps to make the dough soft and smooth.
• You can make the regular shape modak with this stuffing. The stuffing is really delicious.
  

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Rose Milk with Homemade Rose Syrup | Rose Milk | Summer Drinks

Rose Milk, a simple, rose flavored summer drink and it's quite popular in south Tamilnadu during summer days. It's one of my favorite drinks from my childhood days. 

In my school days, for every summer holiday, we went to my grandma's place at sankaran kovil. Most of my cousins were also there for their summer break. Eating and playing together would be so fun with all cousins in those days. 

And there was a bakery nearby at my grandma's house, where this rose milk was available around 11PM, everyday. Most of the day, we went there and brought this rose milk in the thukku(small stainless vessel)headed to home and had it together. Such a nice memory to indulge in !!!  

Related: How to make Nannari Lemon Sarbath

Nowadays, the rose syrup is readily available in the market, all you need to do is pour the syrup into some chilled milk & stir it well. Tada, rose milk is ready. 

But here in the recipe, I have prepared the rose syrup at home and it turned out so good and tastes equally good as the store bought one. Since the rose syrup is home made , you can really control the flavor and sweetness as per your liking.

 Now let's check out the recipe for rose milk.

Related: How to make Panagam

Rose Milk

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 1 
Recipe Category: Summer Drinks | Recipe Cuisine: Indian
Rose milk, Summer Drink, Tamilnadu Special, Rose flavored Milk,Pink drink Rose Milk, a simple, rose flavored summer drink and it's quite popular in south Tamilnadu during summer days.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Sugar - 1/2 cup
Water - 1/2 cup
Rose Essence - 1/2 tsp
Pink Food Color - few drops
Milk - 1 cup(boiled & chilled)
Ice cubes - few

Procedure

First let's make sugar syrup, take the sugar in a sauce water and add the water into it. Turn the heat on and bring to boil.Once the sugar dissolves completely, switch off the flame and let it cool completely.

Then add rose essence and the food color, mix it well. That's it, Rose milk syrup is ready.

Now take all other ingredients ready to make the rose milk. Pour 2 tbsp of rose syrup into the glass.

Add 1 cup of milk and mix it well. Add few ices and it's ready to serve.

Serve chilled for best taste. For other summer recipes, check out here 

Related: How to make Rose Milk Popsicle

Notes:

• The rose syrup is enough to make 4 servings. Here in the recipe i have made 1 serving only.
• Use full fat milk for best taste.
• The rose syrup can be stored in refrigerator for months.
  

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Home made Rose milk Popsicle | Rose Milk Popsicle

Rose milk popsicle, a easy & flavorful popsicle made with milk and flavored with rose essence. In my childhood days, I was quite fond of rose milk and in those days, we didn't have rose essence in home at all, so we used to buy this from nearby sweet stalls. Yep, in sweet stalls, they sell rose milk & puffs on summer days. 

Still i remember that it would be available around 11 am every day and i would be sold out before 11.30 itself. So we were literally waiting for time to tick 11 am and went there with thooku(silver utensil) to buy rose milk.  And this popsicle is just a frozen version of rose milk, so if you like rose milk, then surely you would love this.

Related: How to make Paneer Soda

Related: How to make Mango Falooda

Rose Milk Popsicle

Preparation Time : 8 hrs | Cooking Time : 10 mins | Makes : 3 
Recipe Category: Popsicle | Recipe Cuisine: Indian
Rose Milk Popsicle, Milk Popsicle Rose milk popsicle, a easy & flavorful popsicle made with milk and flavored with rose essence..

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Milk -1 & 1/2 cup
Sugar - 1/4 cup
Rose essence - few drops
Pink food color - few drops

Procedure

In pan, add the milk & sugar and bring to boil, once it comes to boil, switch off the flame and let it cool completely.

Once it completely cooled, add the essence & food color and mix it well.

Pour the rose milk into popsicle mould and let it freeze for 6 to 8 hrs.

That's it, Your home made Rose milk Popsicle is ready.

Related : Paal Ice

Notes:

• Cool it completely before adding essence & color.
• Instead of freezing, you can keep it in refrigerator for few hours and have it as rose milk.
• I keep it overnight to freeze.
• To remove the popsicle ,keep the popsicle mold under the running water for 2 mins, then remove it,it will easily come out easily.
  
  

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