Crispy cool!

Kandla Nijhowne

When it is 42 degrees in the shade, there had better be some compensation for us mortals! Mangoes, watermelon, nimbu pani and lassi spring foremost to my mind as summer comfort. Oh, but how could I forget ice-cream? Friends, let me introduce to you a crunchy, delicious ice-cream bomb. The exterior is hot and crispy but when you dig in with a spoon, you encounter ice-cream! A comp Jack-in-the-Box moment!

Ice-cream bombs

• n 1 cup maida
• n 1 cup milk
• n 2½ cups cornflakes, coarsely crushed
• n ¾ tbsp powdered cinnamon (dalchini)
• n Oil for frying
• n 1 cup chocolate sauce to garnish
• n 6-7 tbsp chopped nuts to garnish
• n 1 pack ice-cream of your choice

Method

• Use a wide, bowl and make a lump-free paste with the maida and milk.
• Shape the ice-cream into well rounded scoops, place on a tray and pop into the freezer for 40-50 minutes.
• Mix the cornflakes with the cinnamon powder and spread on a wide bowl.
• Remove two ice-cream scoops from the freezer and dip quickly in the maida batter.
• Roll the scoops in the cornflakes mixture and return to the freezer for another 30 minutes.
• Repeat the process of dipping in batter and cornflakes. Freeze again.
• Set up oil for frying and lower both scoops into the vessel for 12-15 seconds only.
• Remove on to a kitchen towel and serve immediately with a drizzle of chocolate sauce and nuts.

Note: The process seems complicated but it flows very smoothly when you have all the ingredients ready and waiting. Do not fry more than two scoops at a time. If you do, the oil will suddenly get too cold, preventing crisping.

(Nijhowne is a Chandigarh-based culinary expert)

from The Tribune http://bit.ly/2HIfLsk
via Today’s News Headlines