One more addition to the series of “best out of leftovers”. Well I kinda am feeling extremely happy that I could salvage the bananas & turn them into a lovely cake.
Just when I was about to do a happy dance thinking everything is done & dusted, I found a box of khoya modaks in the chiller tray. Had to do something quickly & since it was one of those days when I was standing in the kitchen for a major portion of the day, couple more hours wouldn’t do any harm. Thankfully the rains have brought some respite to the otherwise humid weather in Mumbai (a good enough reason to spend more time in kitchen) but it also is making everyone around sick. Well, Karma says, U shall reap what u sow.. Stop destroying the environment else these calamities could get worse in the coming years. Anyways, moving forward….
So, a box of khoya modaks in my hand & I quickly thought of making an icecream. I had cow milk (1/2 litre) in the refrigerator. Well, usually buffalo milk is preferred as it has more cream which gives a lovely consistency but you don’t usually think much when it comes to salvaging the food that could go waste or doesn’t want to be consumed as it is. Also it was well past 8 pm & I wanted to have my dinner & then sit happily Netflixing Suits (current binge watch).
I was skeptical since I wasn’t sure what would happen if I crumble & add the modaks to the milk? Will it split? Will it turn too watery for the icecream to set? Ah!! The end result was fantastic. Narayan had just returned home from work to taste a spoonful of the icecream mixture which was resting on the kitchen counter. He thought I was making kulfis (tastes very similar) but was glad to know it was the modaks that got salvaged.
Post lunch next day, a bowl of icecream, Netflix & a happy me 😊
Check out the recipe below.
Modak Icecream (No added sugar)
Makes 200 gms of Icecream
Prep time – 10 mins
Cooking time – 30 mins (time to set in freezer max 8 hours or overnight preferably)
- Milk – ½ litre (I have used cow milk)
- Khoya Modaks – 10 nos crumbled
- Pista / any nuts of choice – 2 tblps roughly chopped
- A splash of rose water
- Heat Milk in a vessel & allow it to boil & reduce till it reaches ½ the quantity.
- Keep stirring in between & spoon the malai / cream from the sides & incorporate in the milk.
- Crumble the modaks & keep aside.
- Once the milk reduces to half the quantity, add the crumbled modaks & give it a good mix. Ensure the flame is on low heat.
- Keep stirring the mixture & you will notice it will thicken eventually (say after 5-7 mins).
- Switch off the flame, add the nuts & splash some rose water. Stir it nicely & let it rest till it reaches room temperature.
- Transfer it to an aluminium tin or icecream tin & freeze it (cover with a cling film) & let it set for a good 8 to 10 hours, preferably overnight.
- I have not added any additional sugar as the modaks were sweet enough for our taste.
- No added cream was used.
- No cornflour or thickening agents used.
- You can add few saffron strands too to turn them into kesar pista modak Icecream.