Fresh Jamun Icecream. The health benefits of Jamun or Black Plum is immense and what better way to have it than in the form of an Ice Cream. Yes, that's right. in the form of. It is perhaps the tastiest way to derive the benefits of black jamun although it.
Add some gulab jamuns, mix, cover with the lid and put in the deep freezer to set.
How to make Black Jamun Ice Cream: Mix corn flour in ½ cup cold milk and keep it aside.
For the saffron and yoghurt ice-cream, beat the egg yolks and sugar together until pale and doubled in size.
You can have Fresh Jamun Icecream using 8 ingredients and 9 steps. Here is how you cook that.
Ingredients of Fresh Jamun Icecream
- Prepare 200 ml of Amul Fresh Cream.
- It's 100 ml of Condensed milk/Milkmaid/Mithaimate.
- You need 8 Teaspoon of Sugar.
- Prepare 1 Bowl of Fresh Jamun/Black Plum.
- It's As needed of Grape violet Gel Colour Optional.
- You need 1 tsp of Essence optional.
- You need 1/2 cup of Milk.
- Prepare As needed of Water.
Beat through the yoghurt, chill the mixture and churn in an ice-cream machine. Serve the soaked gulab jamun balls topped with a little edible silver leaf, crushed pistachios and a scoop of the. The jamun benefits your liver, keeping it clean and lively, and can reduce health risks involving All fruit is freshly picked according to the amount requested. The frozen jamun fruit is then loaded onto The benefits of eating fresh jamun fruit are too good to pass up.
Fresh Jamun Icecream instructions
- Give 1 boil to seeded Jamun/Black plum & immediately put them in cold water, blanch & make pulp by hand & separate seeds/Guthlis out of it..
- Add Sugar (optional, you can use in less quantity) if you want more sweet & use milk to clean your sieve pulp, do not use water. Mix well. Collect all mashed pulp in a bowl. I added to enhance taste & to hide Jamun raw/bitter taste..
- In a 3 liter bowl add amul fresh cream. Beat on high speed with electric beater till it whip..
- Add condensed milk/milkmaid/mithaimate. Beat a minute on high speed..
- Add sugary mashed jamun pulp in this batter. If you feel colour to be light then add 2 drops of Gel colour. Beat or hand mix with spatula..
- Collect all in an airtight container or Tupperware tight lid box. Or you can cover with 3-4 layer aluminum foil or one layer transparent cling film & then cover your box. This stops ice crystal formation..
- Keep it in freezer. After 3-8 hours your chilled Natural fresh Jamun/fruit Ice cream ready.Scoop it out & Serve..
- I boiled/blanched it to remove sourness/rawness of Jamun pulp. You can directly de-seed & remove pulp & use it in batter but it tastes different..
- In this way you can use any fresh fruit. If using Citrus fruits then remove white layer & use inner fibrous/resha parts/juice vesicles/juice sacs.No need to boil it..
It is used for icing the cakes and icecream. The answer of the second question is that…For making the Gulab Jamun …khoya or mawa is When you chill fresh cream and beat it, you get thickened cream. The thickness required varies from purpose to purpose. For icing the cakes you need very thickly. Malai Gulab Jamun is the Traditional Indian Sweet Dish.