Recipe - Guinness Stout Ice Cream

500 g Khoya
125 g Plain flour
One fourth teaspoon Baking soda
One fourth cup Milk
One fourth teaspoon Cardomom powder
1 pn Saffron strands
250 g Sugar
Ghee to deep fry

Crumble the khoya. Sieve in the flour and soda together.

Mix in the cardomom powder and crushed saffron.

Mix well to form a soft dough. Use as much milk as required for kneading.

Make balls of even size. Makes about 2530.

Heat the ghee very well. Take off fire and cool a little. Let in some of
the jamoons.

When they rise up put back on fire and fry till medium brown.

Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and
transfer to a glass bowl.

Repeat for all the balls. When done pour the remaining syrup over the
jamoons.

Microwave lightly or warn over boiling water before serving.

To make the syrup:

Take the sugar in a heavy pan and add water to just cover the sugar.

Boil and add a tablespoon of milk to separate the dirt. Strain and boil
again.

The syrup is done when , while dropping from a spoon it falls in a thin
single thread.

Serves: 2530 helpings

Time required: 1 hr.

Shelf life :23 days, (1 week refrigerated)

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