Natasha Celmi, Calcutta: Talking of sweets, one of my favourite mithai are boondi laddus and I thought I would take them up a notch by turning them into a fun decadent ice cream creation. While one is more than satisfied after one laddu, this frozen beauty is loaded with saffron, pistachio and crumbled laddu and will have you craving a second scoop for sure! Mihidana, the micro cousin of boondi from Burdwan, tastes equally delicious.
ß Whipping cream, unsweetened:
1 cup (250ml)
ß Condensed milk: 150g
ß Cardamom pods: 2
ß Orange boondi laddus: 2
ß Pistachio (unsalted): ¼ cup chopped
ß Saffron (kesar): 8-10 strands
ß Milk: 2tbsp warm
ß Remove the seeds of the cardamom and pound to a fine powder. Discard the skin. Soak the saffron in the warm milk and keep aside.
ß Whip the cream with an electric beater till you have soft peaks. Fold in the condensed milk, the saffron milk and the cardamom powder. Crush half a laddu and mix in, mashing it with the back of a spoon to release its colour and flavour.
ß Chill a freeze-proof glass dish or cake tin in the freezer. Pour in half the ice cream mix and sprinkle some crumbled laddu and chopped pistachio. Repeat with the remaining mixture, laddu and pistachio. Freeze for 6 hours or overnight till set.