A frozen dessert will always be a good idea, whether you’re in Mumbai enjoying a humid and hot climate or if the temperature is a little cooler. Why not opt for a lighter and healthier alternative to ice cream? “Yogurt has probiotics and is healthy. This is a good option for those who like a combination of sweet and sour flavors. Lemon is the only ingredient you should avoid. Harpal Singh Sokhi, celebrity chef and restaurateur, says that you can also add berries, nuts or other ingredients. Turban Tadka says that the best thing about frozen yoghurt is not only that it’s low in saturated fats, but also because they have a great nutritional value. Making frozen yoghurt at home is easy and authentic. It also eliminates the sugar that comes with store-bought versions. Singh Sokhi shares with you five exotic, exclusive delicious frozen yoghurt recipes, complete with step-by-step instructions.
Blueberry Frozen Yogurt Recipe
Blueberries are known to be high in antioxidants. When combined with yoghurt that is packed with protein, you get a deliciously sweet and tangy dish. The pro-tip from Chef Harpal Singh is to whisk together 300 ml coconut cream and 700 ml coconut milk. These can be used instead of the hung curd that is made with regular milk. Check out this recipe.
Ingredients:
- 1kg hung curd
- 750gm frozen blueberries
- 350gm Honey
- 50gm Lemon Juice
- 5gm of salt
Recipe:
- Mix all ingredients in a bowl and process until smooth.
- Place in a freezer-safe container. Freeze for 30 minutes, or until mixture starts to slightly freeze around the edges.
- After 30 minutes, use a spatula to scrape the edges and whisk the yoghurt until it is smooth again. Add the ice crystals, and continue mixing for two or three minutes.
- Repeat the process two or three times. Place the container containing the yoghurt in the freezer again for 30 minutes.
- After the third mix, return the mixture to the freezer for two to three more hours until it is set.
- Serve by removing from the freezer, adding some blueberries on top.
Recipe: Peanut Butter Banana Frozen Yoghurt
This classic combination is great for smoothies and froyo. Bananas are packed with antioxidants and potassium, which can help you stay energized before working out. Bananas and Peanut Butter are two ingredients that work well in frozen yoghurt. They also help to accelerate the freezing process. Singh Sokhi says that he recommends this version to kids. Here is the recipe for this delicious dessert.
Ingredients:
- 1kg hung curd
- Peanut Butter 250g
- 8 ripe bananas (frozen)
- 350gm Honey
Method:
- Combine the hung curd with bananas, peanut butter, honey and honey in a blender. Blend until smooth.
- Place the mixture in a container that can be frozen for 30 minutes, or until it begins to slightly freeze around the edges.
- After 30 minutes, use a spatula to scrape the edges and whisk the yoghurt until it is thoroughly mixed. Add the ice crystals, and continue mixing for two or three minutes.
- Repeat the process two more times. Place the container of yoghurt in the freezer again for 30 minutes.
- After the third mix, return the mixture to the freezer for two to three more hours until it is set.
- Serve with banana slices garnished on top.
Recipe: Avocado Frozen Yoghurt
Avocados are versatile. Whether you use them on toast, as a dip with tomatoes, or to apply as a face salve, the possibilities are endless. This stone fruit has many health benefits, including improving digestion, reducing the risk of cancer and depression, as well as lowering the risk. It is also a great ingredient for frozen yogurt. Singh Sokhi shares his tips on how to get the most out of each ingredient when making your own dessert. When you make hung-curd at home, it’s important to keep the whey water (drained) because it’s rich in protein. Use the water to knead dough for chapattis. Use it to soak oats or muesli.” See his recipe below.
Ingredients:
- 1kg hung curd
- 4 avocados
- 50gm of lime juice
- 350gm Honey
- 5gm of salt
Method:
- Remove the pit and scoop out the flesh with a teaspoon after cutting the avocados into half. The flesh should be cut into large pieces. Put all ingredients in a food processor, and puree them until smooth.
- Place the mixture in a container that can be frozen for 30 minutes, or until it begins to slightly freeze around the edges.
- After 30 minutes, use a spatula to scrape the edges and whisk the yoghurt until it is thoroughly mixed. Add ice crystals, and continue mixing for two or three minutes.
- Repeat the process two more times. Place the container containing the yoghurt in the freezer again for 30 minutes.
- After the third mix, return the mixture to the freezer for two to three more hours until it is set.
- Scoop out the frozen food and serve it in bowls.
Recipe: Pumpkin Pistachio Frozen Yoghurt
Pumpkin may not be a suitable ingredient in a dessert. This frozen yoghurt is an exception to the rule that makes pumpkin lovers swoon. This sweet dish, which is creamy, rich, and topped with pistachios makes a great way to finish off your Sunday lunch menu. How to make it yourself.
Ingredients:
- 1kg hung curd
- Pistachio 200gm
- 200gm Pumpkin Seeds
- 350gm Honey
Method:
- Put all ingredients in a food processor, and puree them until smooth.
- Place the mixture in a container that can be frozen for 30 minutes, or until it begins to slightly freeze around the edges.
- After 30 minutes, scrape the edges of the bowl with a spatula. Then, mix the yoghurt with a whisk until it is thoroughly mixed. Add the ice crystals and blend the mixture for two to three more minutes.
- Repeat the process two more times. Place the container containing the yoghurt in the freezer for 30 minutes.
- After the third mix, return the mixture to the freezer for two to three more hours until it is set.
- Serve by removing from the freezer, dusting with pistachio flour and serving.
Recipe For Frozen Yoghurt With Turmeric Shatavari.
Want to combine your love of frozen desserts with immunity-boosting ingredients that will boost your immune system? This yoghurt with jaggery and spices is not traditional but if you are up for an experiment, it could be a great way to try the turmeric trend.
Ingredients:
- 1kg hung curd
- 250gm raw turmeric
- 350gm jaggery
- 25gm Shatavari powder
- 18 gm black pepper (crushed)
- 5gm of salt
- Water 1 1/2 l
Method:
- Keep the turmeric aside after washing, peeling and slicing.
- Add turmeric to one litre water and heat until boiling.
- After boiling, turn off the heat and strain the turmeric and wash it in running water.
- Add the turmeric and jaggery to 500 ml more water. Mix well, and cook until mixture becomes thick.
- Pour the liquid into a bowl, and set it aside for cooling.
- Blend the hung curd with the turmeric liquid, shatavari, crushed black pepper, and salt in a blender until smooth.
- Place in a container that can be placed into the freezer. Allow to cool for 30 minutes, or until the mixture starts to slightly freeze around the edges.
- After 30 minutes, use a spatula to scrape the edges and whisk yoghurt until it is thoroughly mixed. Add ice crystals, and continue mixing for 2 or 3 minutes.
- Repeat the process two more times. Place the container of yoghurt in the freezer again for 30 minutes.
- After the third mix, return the mixture to the freezer for two to three more hours until it is set.
- Sprinkle some shatavari on top, and serve.
