Friday, 24 July 2015

Instant Brownie with ice - cream Rabdi de topping

Instant Brownie with ice - cream Rabdi de topping.
Ingredients for Brownie
1 drop vanilla essence
2 tbsp sugar
1 tbsp vegetable oil
1 handful chocolate chips
2 tbsp plain flour
1 pinch salt
1 tbsp cocoa

Place all ingredients in a mug.Stir until thoroughly combined.Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat.

Icecream Rabdi
     1 liter Whole fat milk
     1/4 cup    Sugar                      
      1 tbsp.  Chopped   Almonds
      1 tbsp. Chopped Pistacho             Pinch of   cardomon powder
few drop of Rose essence 

Take a flat bottom sauce pan and boil the milk on a slow flame. Keep cooking the milk on a slow flame.
Stir frequently and let the malai ( cream ) thicken at the edge of the pan.    Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.   Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.Now add sugar, cardamon powder and stir it in well.   Cook till the sugar is fully absorbed.Add the chopped almonds and pistachios. Mix well.
Remove from the fire and cool. The rabri will thickened when cool. Add the Rose Essence and blend it in. Chill it in freezer for an hour. After an hour take it out and blend it. And freeze it again for 2 to 3 hours. Ice cream Rabdi is ready.

Make the Brownies while serving. Add the chilled ice cream rabdi on the top of the hot brownie and have it.

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