Though the recipe seems the most simplistic , but a little more brown and it makes a great difference to the entire dish. There have been times when I had to throw away my entire birasta batch due to more of it’s brown color.
So what makes a perfect Birasta? I have shared all the tips and tricks on insta story today. And not to worry, it will be later saved in highlights
The recipe is so simple that it does not require any measurement and requires to ingredients Onion & Oil. And equipment will be a heavy bottom pan or kadhai and turner ( jhara called in hindi)
Start by slicing the onions thinly in 1/2 moon shape .In the meantime fill the kadai with oil and start to heat up. Oil should be that much that when onions are put in oil they are completely soaked. Once the oil is hot, add the onions. Fry on high heat till it becomes soft. Once it starts changing the color to light brown, turn the flame to medium. Once you see little more change in color switch off the flame. Keep stirring using the turner till it get brown. Drain the fried onions from oil & keep on tissue paper. Using a fork separate the fried onions. . When cool it will be crisp. Use as required.
STORING : If you are making a huge batch, take a glass container & place a tissue paper on it. Put the crispy onion in the container. Cover the lid and use as required. If I make a small batch, I store in fridge too.
According to me liquid glucose and stabilizer were a must ingredient for preparation of ice cream. Using this two things only assured that icicles (ice particles) will not be formed.
Eight years back when I arrived in Dubai, I didn’t know where to find these ingredients.
At that time for all Indian sweets , I had started substituting Condense Milk for Khoya.
With the use of condense milk , I had developed the recipe for Kesar Pista KULFI. It was a huge hit with my family and friends. Though I get complains that I don’t share its correct recipe as the end result is not good as mine.
Believe me . I have given you all the correct recipe.
But as I have said this before also, please use correct measurements. Anyways will be sharing this recipe sooooon. And that also EACH & EVERY STEP in detail.
The preparation of Kesar Pista Kulfi had inspired me. I had not used liquid glucose & stabilizer & nor the Khoya ( reduced milk) the end result was kulfi without ice particles.
Coming back to my Basic Ice Cream recipe.
And I had these three basic ingredients in my hand : cream, condensed milk and vanilla. I started by beating the cream till it reached 3 times more its volume. Added condense milk & vanilla. Set in freezer. Result OH I couldn’t believe. In front of my eyes was this beautiful soft ICE CREAM.
I had used strawberry for flavouring. Scooped the Ice Cream in a beautiful palate. Poured a bit of strawberry sauce. Was served immediately to my dearest Hubby. He asked , I don’t remember bringing ice cream from supermarket. Did you order from grocery. Is it London Diary??
This recipe is a keeper. Just tossing a few ingredients gives such a beautiful result.
Pre – preparation & notes:-
INGREDIENTS:
