Water melon Ice – Tarbuj ki Baraf Recipe
This recipe is inspired by the flavored shaved ice “golas” that are served by the street vendors and ice cream trucks in India. Whereas the Indian golas use artificial flavors and coloring, this natural version combines the flavor and color of fresh watermelon and rose water (khewda). In many Indian households, fresh watermelon is served at the end of the meal as a salad or sliced on a platter with fresh mint. In keeping with that tradition, I like to serve very refreshing dessert after a heavy meal.
Ingredients
| Sugar | 6 Tablespoon | |
| Water | 7 Tablespoon | |
| * 3 to 4 large fresh mint sprigs | ||
| Rose water | 3 Tablespoon | |
| Watermelon | 4 Cup (16 tbs) | |
| * Mint leaves, for garnish | ||
Directions
1. Place the sugar, water and fresh mint in a small saucepan. Heat gently over medium-low heat until the sugar is dissolves, stirring occasionally. Pour the sugar water through a fine-meshed strainer set over a bowl. Discard the mint and set the sugar water aside to cool.
2. Purée the watermelon in a food processor and mix it into the sugar syrup. Chill the mixture for 3 to 4 hours. Stir in the rose water.
3. Place the mixture in an ice cream maker and churn until it is firm enough to scoop.
Alternatively, you may pour the mixture into a flat container and place it in the freezer for 2 hours. Remove from the freezer and beat with a fork to break up the ice crystals. Return the mixture to the freezer and let freeze 2 hours more, beating the mixture at half-hour intervals. Freeze until firm.
4. Serve the frozen ice in a sundae cup garnished with mint leaves.
This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.
2. Purée the watermelon in a food processor and mix it into the sugar syrup. Chill the mixture for 3 to 4 hours. Stir in the rose water.
3. Place the mixture in an ice cream maker and churn until it is firm enough to scoop.
Alternatively, you may pour the mixture into a flat container and place it in the freezer for 2 hours. Remove from the freezer and beat with a fork to break up the ice crystals. Return the mixture to the freezer and let freeze 2 hours more, beating the mixture at half-hour intervals. Freeze until firm.
4. Serve the frozen ice in a sundae cup garnished with mint leaves.
This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.
Chef
