Rob-e-Anar Kaashta or Pomegranate Cheesecake Ice Cream served with Cocktail Shikaf

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I present Rob-e-Anar Kaashta Ice cream ,served over a bed of Cocktail Shikaf.
A Pomegranate Cheesecake Ice cream served with Fruit Cocktail, Lebanese style!
This Frozen Treat is my tribute to all the lovely Lebanese desserts I saw on this wonderful blog- Mama’s Lebanese Kitchen , which I have been closely following for  the past month in the course of my Lebanese quest.
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This month onward, I have joined the ‘Kitchen Divas’ and will be doing a theme based post every month. The theme for April is Frozen Treats.

I have incorporated Kaashta/Clotted milk with rose water, Rob-e-Anar/Pomegranate molasses and Cocktail Shikaf to get this gorgeous dessert.

Kaashta/Astha is clotted cream prepared with rose water and orange blossom water. To prepare it add a tsp of sugar to 3 cups of whole milk. Bring this mixture to boil and add a few drops of lemon juice. The milk starts to clot immediately. Add rose water and orange blossom water and mix well. With a strainer, collect the clotted cream (or chhena as we call it!) and transfer it to another vessel. Keep collecting till the liquid gets clear.  Add a few drops more of lemon juice if required.
To incorporate into the ice cream, I drained the Kaashta a little to get rid of the excess liquid.
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To get this frozen treat together you need

400 mils heavy cream/whipping cream (I used Rich’s heavy cream)
200 gms condensed milk
All the kaashta prepared
½ cup of mixed nuts, raisins and tutti frutii
½ cup of pomegranate molasses/ Rob-e-Anar
100 gms of digestive biscuits/graham crackers
30 gms softened butter
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Make sure the cream is chilled before you start making the ice cream.
I like to set the ice cream in a butter paper lined tin. It is easy to get it out neatly. Any metal or plastic container may be used.
Because I wanted to make a cheesecake style ice cream, I used a spring form tin. In fact, any tin can be lined with butter paper and used.
Crush the biscuits and mix with the butter to form a bread crumb like mixture.
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Spread HALF of the of the biscuit crumb mixture at the bottom of the tin and press it in nicely. Save the other half for layering the ice cream.
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Leave the tin in the freezer for about fifteen minutes.
Crumble the kaashta into the mixer and add about 7-8 tbsp cream.
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Blend till mixed well.
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With an electric hand mixer, mix the kaashta and condensed milk. Beat well for half a minute on low.
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Fold in the mixed nuts, raisins and tutti frutii.
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In a separate bowl beat the cream till peaks form.
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Gently fold in the condensed milk mixture into the cream.
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Take the tin out of the freezer and gently transfer a layer of ice cream mixture over the biscuit layer, sprinkle with some crumb and repeat till the mixture is used up.
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Generously sprinkle the top of the ice cream cake with slivered pistachios, cashews and almonds.
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Seal it nicely with cling film and a layer of aluminium foil.
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Let it set for 5-6 hours.

Remove from the freezer fifteen minutes before serving.
Prepare fruit cocktail or Cocktail Shikaf by chopping a cup of mixed fruits per serving.
I used mangoes, banans, apples, grapes,oranges and strawberries.Any seasonal or tinned fruits may be used.
Puree a few strawberries or kiwi fruits and mix well with the fruits. Drizzle some honey and throw in some chopped walnuts.
Serve a slice of ice cream over a bed of fruit cocktail and drizzle all over with pomegranate molasses 😀
Enjoy!!

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Check out the other #FrozenTreats my blogger friends have dished out this month!
Dolphia @ The Story of Cooks
Anjana @ At The Corner Of Happy And Harried
Jyothi @ Curry Trail
Sujatha @ Spices and Treats
Subhasmita @ The Flavours of Kitchen
Madhuri @MAD About Kitchen

Vegetable Manchurian

Low oil Chinese food! And Manchurian at that! This wonder called the ‘paniyaram pan’ helps achieve this- yeah, truly does! I am so delighted with the numerous ways in which this wonder-pan can be used. Chinese is now a weekly affair in my kitchen, thanks to this. Joy,Ahoy 😀
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To make the Manchurian balls we need

2 cups of very fine chopped mixed vegetables- carrots, beans, capsicum, cabbage and onions.
1 Tsp Garlic, minced
8-10 Tbsp all purpose flour/maida (add as required to get the right consistency of batter)
1 ½  Tbsp corn flour
¾ tsp Salt
¼ tsp crushed pepper
½ tsp each of soya sauce and red/green chilli sauce
½ cup water ( add gradually as required to get the right consistency of batter)
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Mix all the ingredients and make small balls.
Brush oil in the paniyaram pan and drop each ball into a cavity.
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Cover and cook. Flip every 5-6 minutes till evenly browned on all sides. (Alternatively, the Manchurian balls can be fried. Add a couple of tablespoons more flour if frying )

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To make the sauce
1 medium onion, chopped fine
5-6 spring onions, white and green parts chopped separately
1 green capsicum, chopped fine
2 green chillies, chopped fine (use more or less to adjust heat)
8-10 garlic cloves, minced
Mix together in a cup- 2 Tbsp Soy sauce, 8 Tbsp red chilli sauce and 2 Tbsp tomato ketchup
½  cup of water+ 3 tbsp corn flour (mix well)
1 tsp white vinegar
1 large pinch MSG or ajinomoto (skip if not comfortable using it)
Salt and pepper to taste (add at the end only if required)
3 Tbsp Oil

Heat the oil and add garlic, onions and the white part of spring onions. Fry till slightly browned and add the capsicum and green chilli. Cook stirring for two minutes.
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Lower the heat and add the sauce mix.
Add the water and corn flour mix and bring to boil.
Add the green parts of the spring onions. (Save some for garnishing).
Keep stirring and cook for another five minutes till the gravy thickens and becomes dark in colour. Stir in the vinegar.
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Check for salt and pepper and add only if required. Do NOT add any salt at the beginning as the sauces are pretty high in salt content.
Add the Manchurian calls and mix gently.
Top with green parts of the spring onion and serve immediately.
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In case you wish to make ahead and keep, keep the sauce and the Manchurian balls separately. Heat the sauce just before serving and add the Manchurian balls. Serve with Chinese Fried Rice or Hakka Noodles.
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