Bahut Kharcha karwati hai🤣

Ingredients

• 500 ml Heavy Whipping Cream (chilled, use a cold bowl for best volume)
• 200 g Granulated Sugar (divided: 100 g for caramel, 100 g for custard)
• 100 g Unsalted Butter (cut into small cubes)
• 50 g Cashews (roughly chopped)
• 50 g Almonds (roughly chopped)
• 30 g Custard Powder (about 2 tablespoons, any brand)
• 250 ml Milk (full‑fat for richer custard)
• 2 drops Food Coloring (optional, for a pretty pink hue)

Instructions

1. Prepare the Chikki Base

   In a saucepan over medium heat, melt 100 g of sugar until it turns a deep amber color, then quickly stir in the butter cubes until fully incorporated.

   Time: PT5M

   Temperature: Medium heat

2. Add Nuts and Set

   Add the chopped cashews and almonds to the caramel, mix well, then spread the mixture onto a sheet of parchment paper, smoothing it with a spatula.

   Time: PT5M

3. Cool the Chikki

   Allow the caramel‑nut sheet to cool and set at room temperature until firm; then break it into coarse crumbs (chikki crumble).

   Time: PT15M

4. Make the Custard

   In a clean saucepan, combine milk, 100 g sugar, and custard powder. Whisk continuously over medium heat until the mixture thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: Medium heat

5. Whip the Cream

   Using a chilled mixing bowl and whisk, beat the heavy cream until stiff peaks form. Add a few drops of food coloring and beat briefly to incorporate.

   Time: PT5M

6. Combine All Components

   Gently fold the chikki crumble into the whipped cream, then pour the warm custard over the mixture and fold until smooth and evenly combined.

   Time: PT5M

7. Freeze the Ice Cream

   Transfer the mixture into a freezer‑safe container, smooth the top, sprinkle a little extra chikki crumble, cover tightly, and place in the freezer for 8–9 hours or overnight.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g