Bahut Kharcha karwati hai
Bahut Kharcha karwati hai🤣 is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by oye it's neha on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $10.00 total, $2.50 per serving
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Tree nuts (cashew, almond)
Ingredient Substitutions
- Instead of Heavy Whipping Cream: Cold full‑fat milk with 2 tbsp melted butter per cup (less stable)
- Instead of Granulated Sugar: Caster sugar
- Instead of Unsalted Butter: Ghee (will change flavor)
- Instead of Cashews: Pistachios
- Instead of Almonds: Walnuts
- Instead of Custard Powder: Cornstarch mixed with vanilla extract
- Instead of Milk: Whole milk alternative (e.g., soy milk) – flavor will change
- Instead of Food Coloring: Natural beet juice
Equipment Needed
- Saucepan
- Mixing Bowl
- Hand Mixer or Whisk
- Spatula
- Parchment Paper
- Freezer‑Safe Container
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Caramelize sugar to a deep amber without burning.
- Cook custard until it reaches a thick, coat‑the‑spoon consistency.
- Whip cream to stiff peaks while keeping everything cold.
- Fold chikki crumble gently to retain air.
Chef Tips from the Video
- Chill the mixing bowl and whisk for at least 10 minutes before whipping the cream.
- Use dark parchment paper for the chikki so the golden nuts stand out visually.
- A pinch of sea salt added to the caramel enhances the nutty flavor.
Troubleshooting
Custard lumps form.
Whisk continuously over medium heat and add a splash of cold milk to smooth it out.
Ice cream turns icy or grainy.
Ensure the cream is fully whipped to incorporate air and freeze the mixture quickly in a flat, shallow container.
Caramel burns and turns bitter.
Remove the pan from heat as soon as the sugar reaches amber; you can add a tiny pinch of salt to balance bitterness.
Storage
Refrigerator: Keep the container sealed in the freezer; if transferred to fridge, it will melt within a day.
Freezer: Ice cream stays good for up to 2 weeks.
Room temperature: Do not store at room temperature; it will melt.
Make-Ahead Tips
- Prepare the chikki base a day ahead and store it in an airtight bag.
- The custard can be cooled and refrigerated before mixing with the whipped cream.
Frequently Asked Questions
What is the cultural significance and history of Butter Scotch Ice Cream in Indian cuisine?
Butter Scotch Ice Cream is a modern Indian twist on the classic butter scotch candy, combining the crunchy caramel‑nut chikki with creamy ice cream. It reflects India's love for rich, nut‑laden sweets and the recent trend of no‑churn frozen desserts.
What are the traditional regional variations of butter scotch‑style desserts in Indian cuisine?
In different regions, butter scotch appears as hard candy, as a topping for kulfi, or mixed into milk‑based sweets like rabri. Some states add cardamom or saffron, while others use peanuts instead of cashews and almonds.
How is Butter Scotch Ice Cream traditionally served in Indian households?
It is usually served in small bowls or ice‑cream cups, often garnished with extra chikki crumble and a drizzle of caramel. It’s a popular festive treat during summer gatherings and birthdays.
What occasions or celebrations is Butter Scotch Ice Cream traditionally associated with in Indian culture?
While not a historic festival dish, it has become a favorite for birthday parties, summer picnics, and Diwali sweets tables because of its bright color and indulgent flavor.
What makes Butter Scotch Ice Cream special or unique in Indian dessert tradition?
The combination of a crunchy, caramelized nut chikki with smooth, whipped‑cream ice cream is rare in Indian sweets, offering contrasting textures and a no‑churn method that requires no ice‑cream maker.
What are the most common mistakes to avoid when making Butter Scotch Ice Cream at home?
Common errors include over‑cooking the caramel so it becomes bitter, under‑whipping the cream which leads to a dense texture, and letting the custard boil, which creates lumps. Follow the critical points for caramel color and custard thickness.
Why does this Butter Scotch Ice Cream recipe use whipped cream instead of an ice‑cream maker?
Whipping the cream incorporates air, creating a light texture that freezes solid without the need for a churn. This no‑churn method is quicker, requires fewer tools, and preserves the nutty crunch of the chikki.
Can I make Butter Scotch Ice Cream ahead of time and how should I store it?
Yes. Prepare the chikki base and custard a day ahead, keep them refrigerated, then assemble, freeze, and store the finished ice cream in a sealed freezer‑safe container. It stays good for up to two weeks.
What texture and appearance should I look for when the custard is done?
The custard should coat the back of a spoon and form a smooth ribbon when the spoon is drawn through. It should be glossy, without any grainy lumps.
How do I know when the Butter Scotch Ice Cream is fully set after freezing?
After 8–9 hours, the ice cream should be firm enough to scoop but still soft in the center. If it feels too hard, let it sit at room temperature for 5 minutes before serving.
What does the YouTube channel oye it's neha specialize in?
The YouTube channel oye it's neha focuses on easy, home‑cooked Indian recipes, especially quick desserts and snack‑style dishes that use everyday pantry ingredients.
How does the YouTube channel oye it's neha's approach to Indian desserts differ from other Indian cooking channels?
oye it's neha emphasizes no‑churn, minimal‑equipment techniques and often incorporates modern twists like food coloring, making traditional sweets accessible for busy home cooks.
Last updated: August 22, 2026
