How To Make Panakam Gelato Without An Ice Cream Maker?
Panakam Gelato, a soft serve frozen dessert infused with the flavors of Panakam, a traditional Indian beverage. Summer Recipes. Ram Navami Recipes. Fusion Cooking.
Panakam Gelato- yes you read it right. I made a Panakam flavored gelato from the scratch. And the good news is this Panakam Gelato does not require any ice cream machine and is egg free. But before i tell you how the panakam gelato happened, let me talk a little on Gelato. So, what is the basic difference between an ice cream and a gelato? An ice cream is a frozen dessert that is served in scoops and is slightly harder than a gelato. But a Gelato, Italian in origin, is a soft serve frozen dessert with lesser fat and frozen at a lesser temperature. Now that i have this Gelato trivia cleared, let me come back to the no churn no eggs Panakam Gelato. I was trying to put Lil A to sleep four nights ago. It was one in the morning when she finally fell asleep. But insomnia struck me and my thoughts wandered far and yonder. Suddenly it dawned on me that the 15th of this month is Ram Navami and we usually make panakam and kosambari for the occasion. I knew that moment that i wanted to make something different yet fitting for the day of Ram Navami. Then the brainwave came. I initially thought of making a granita or even a sorbet using panakam. But then, i decided that i needed some dairy to cheer me up.
So it had to be a panakam gelato. Now, you may ask why not an ice cream and why a gelato? Well, i was really not sure if the jaggery i use in this recipe will give me a smooth, creamy yet firm ice cream. Also, this no churn Panakam gelato doesnt need much blending like our regular ice creams. So, my hunch was right. I made luscious creamy and dense gelato flavored with the goodness of Panakam and i must say, it was mouth watering and well worth the effort. I believe we may never go back to eating store bought frozen desserts after this. Shall we now check how to make panakam gelato step by step?
Step By Step Instructions On How To Make Panakam Gelato
In a pan, combine cream ( I used nestle), milk and condensed milk in that order. Heat the pan on medium flame. Stir the mixture continuously until well emulsified.
Now at this stage, add jaggery and sugar and continue to whisk the mixture until the sugar and jaggery dissolves completely.
Turn the flame to the lowest possible now. In a bowl combine 2 tsp of corn flour with 1.5 tbsp water and mix thoroughly. Add this to the pan and whisk well. You can see that the mixture begins to thicken visibly.
Once the mixture begins to bubble and has thickened considerably, add the powdered ginger, pepper, nutmeg and holy basil leaves and whisk well. Cook further on medium flame for 5 mins.
Once done, let the mixture cool completely. When the mixture has cooled down completely, squeeze lemon juice to it and mix well. It is important that you let the mixture cool completely before adding the lemon juice. If you add the lemon juice while it s hot or warm, the mixture turn bitter or curdle.Pour into a freezer safe dish and freeze till set.
Once set, remove the gelato and place in a blender and blend till smooth. Pour this blended mixture back into the container and freeze till completely frozen. Once frozen, scoop and serve.
Your Panakam gelato is ready to be enjoyed.
Recipe For Panakam Gelato
- Cream 170 g
- Condensed milk ⅓ cup
- Full fat milk 125 ml
- Sugar ¼ c
- Jaggery ¼ c
- Nutmeg powder 1 tsp
- Dry ginger powder 1 tsp
- Black pepper powder 1 tsp
- Edible camphor a pinch (optional)
- Tulasi /Holy basil leaves 10
- Lemon juice 2 to 3 tbsp
- Corn starch 2 tsp
- Water 1.5 tbsp
- Combine cream, milk and condensed milk in a pan and cook till combined on medium flame.
- Add jaggery and sugar to this and cook further till the sugar and jaggery dissolve completely.
- Turn down the flame to low
- Once done, mix corn starch with water and add this to the pan.
- You can see the mixture thicken visibly.
- Continue to cook the mixture further till bubbly and it thickens to the consistency of porridge.
- Now add the ginger, pepper, nutmeg and basil leaves.
- Mix well.
- Cook further for 5 mins.
- Once done, let cool completely.
- When cooled down fully, add lemon juice and mix well.
- Pour into a freezer safe container and freeze till set.
- When set, remove from container and place the gelato in a blender.
- Blend till smooth.
- Pour the mixture back to the container and freeze till completely frozen.
- Once done, scoop and serve.