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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Skip the store-bought tubs and make this luscious Rajbhog Ice Cream at home. Every spoonful is packed with creamy goodness, crunchy nuts, and the irresistible aroma of cardamom, making it a delightful dessert for any occasion.
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Simmer 500 ml cow milk . Don't over boil.
Add almonds, cashews , crushed cardamom and sugar. Let it cook for 2-3 min.
Add bread slices . Break randomly and cook for a min.
Cool the mixture completely and blend into thick grainy texture.
Pour into a freezer safe container, tsp and garnish with pistachios. Freeze until it's firm.
Cut into slices and garnish with pistachios while serving.
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Simmer the milk gently instead of boiling it vigorously to develop better flavour.
You can use rusk as a substitute for bread slices.
Blend until smooth with a slight grainy texture for an authentic Rajbhog-style bite.
Let the ice cream rest at room temperature for 5–10 minutes before scooping for smoother servings.
Can I use a different type of milk?
Yes, you can use other types of milk, but full cream milk is recommended for a richer texture.
What can I use instead of rusk?
You can use leftover bread slices as a substitute for rusk.
How long does the ice cream need to freeze?
The ice cream needs to freeze for a total of 7-9 hours.
How should I store the ice cream?
Store the ice cream in an airtight container in the freezer to maintain its texture and flavor.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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