Pani puri ice cream

PANI PURI ICE CREAM

BY SHWETA GALINDE

Panipuri or fuchka or gupchup or golgappa is a type of snack that originated in the Indian subcontinent, and is one of the most common street foods in India,

Pani puri ice cream is an absolute treat in summer, a different take on ice cream , pani puri pani. Inspired form a  Bombay ice cream parlour  menu, this is a delicious savory ice cream that all pani puri lovers would love to try.

Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as imli pani), tamarind chutney, potato mash, onion or ragda etc .But here we are going to stuff the puris with [ani puri flavoured ice cream .

It’s a must try ice cream in this summer by all the chaat lovers. No ice cream maker? No problem. Follow the directions below to learn how to make ice cream without ice cream maker.

INGREDIENTS

• 1/4 cup Mint leaves
• 1/2 cup Coriander
• 1 Green chilli
• 1/2 inch piece Ginger
• 1 tbsp Lemon juice
• 1 tbsp sweet chutney
• 1/2 tsp Roasted jeera / cumin powder
• 1/2 tsp Coriander seeds powder
• 1/2 tsp Black pepper powder
• 1 tsp Kala namak/ black salt
• 1 tsp Chaat masala
• Salt As needed

NOTES – We can use Everest pani puri masala

INGREDIENTS

• Whip cream / Amul whip cream  – 1 cup [chilled ]
• Sugar powder /condensed milk – ½ cup or as per taste [ we can use condensed milk also ]
• Milk – 1 cup  [ chilled ]
• Fresh cream – 1 tbsp to enhance the texture [ amul – optional ]
• Puris to serve

PREPARATION

1. Chill the beater blades and mixing bowl for sometime .
2. All the ingredients must be chilled .

METHOD

Make a fine paste of mint leaves, coriander leaves, chili, ginger, sweet chutney , roasted jeera, coriander seeds powder, pepper powder, kala namak and chaat masala, with little water into very fine paste . If you want you can strain it .

Take the chilled cream in a bowl .

Beat the cream till soft peaks are formed and the quantity doubles. [ 3 to 4 minutes ]

Don’t over beat.

Add sugar and beat for a min . [ add sugar 1 tbsp at a time and check the sweetness ]

Add chilled milk  + fresh cream and again beat for a minute.

**** HERE – Your base for the icecream is ready ,after this you can add any flavors / juice / fruit pulp for different types of ice creams. Instead of vanilla essence use any essence.

Now finally add the coriander leaves paste and whisk till all blend well.

Use a spatula to scrape the edges , while beating .

Pour it in a freezer safe container and freeze it for more than 6 – 8 hours or overnight.

****If you want you can beat it again after 4 hrs to avoid crystallization [ it is optional ]

*Actually in this recipe there is no chance of it .

Once frozen, scoop and serve in puris / bowl / cone.

While scooping ,dip the scooper in hot water .

NOTES

1. If you don’t have a beater use a mixie , time required will be less. Quantity will be less compared to beater .
2. There is no chance of ice crystals to form in this recipe.
3. Quantity of condensed milk or sugar depends on  your taste.
4. Also check whether the whip cream is sweet . Some whip creams have sugar . I have used RICHS GOLD brand .
5. You can also use amul whip cream / tropolite.
6. Don’t over beat the cream else it will crack .
7. Chill the beater’s blade and mixing bowl for sometime.
8. All the ingredients have to be chilled.

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