Bastani sonnati or Traditional Persian ice cream is one of the best ice creams I have ever tried. The composition of ice cream is saffron, rose water, special cream, and pistachio nuts. In Iran, this ice cream is very old and famous.
One of the oldest ice creams in Iran, which has been a pleasure for me since I was a child. Sometimes in Tehran juice shops, bastani sonnati is combined with carrot juice, and a great combination is created.
If you haven’t tried this ice cream yet and don’t have access to this delicious, don’t worry, I have provided you with an excellent recipe without using an ice cream maker, which you won’t lose if you stay with me until the end of this article.
This Persian dessert is served with faloodeh Shirazi and Yakh dar behesht.
How to make bastani sonnati?
Perhaps it can be claimed that the necessary ingredients for making homemade Iranian ice cream can be found in every Iranian home.
The only thing that may not be found is salep powder which you can buy from sweet shops or confectionery stores. In general, this ice cream does not require special ingredients and it will be very cheap to prepare.
The recipe for making Persian saffron ice cream at home is possible with or without salep powder and does not necessarily require an ice cream maker. You can easily make this simple and cheap dessert at home. Stay with us to learn both methods.
How to make bastani sonnati with salep powder?
Material preparation time: 120 minutes
Time required to prepare: 5 to 6 hours
The amount of energy in 100 grams of bastani sonnati: 207 calories
Salep, also spelled sahlep or sahlab,[note 1] is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). These tubers contain a nutritious, starchy polysaccharide called glucomannan.
Salep flour is consumed in beverages and desserts, especially in the cuisines of the former Ottoman Empire, notably in the Levant where it is a traditional winter beverage. An increase in consumption is causing local extinctions of orchids in parts of Turkey and Iran.
sourced: https://en.wikipedia.org/wiki/Salep
Ingredients:
| Full-fat milk | 4 cups |
| Sugar | 2 cups |
| Cream | 0.2 pound |
| Rose water | 1/2 glass |
| Thick brewed saffron | 3 tablespoons |
| Salep powder | 2 tablespoons |
| Pistachio slices or powder | 2 tablespoons |
| Cardamom powder or essence | as much as needed |
Instruction:
1. Brew the saffron and spread the cream in a tray:
In the first step of how to prepare Persian Saffron ice cream with rose water with salep powder without the need for a machine grind the saffron and pour it into a glass. Put a small ice cube on it and set it aside to brew.
Pour the cream into the tray and smooth it. You can use a tool like a spatula. The thickness of the cream should be about 2 mm.
Place the tray in the freezer until the cream freezes completely. (Instead of a tray, you can put the cream in a ziplock plastic bag smooth it out, and put it in the freezer.)
2. Mix milk with rose water and saffron:
In the second step of preparing this ice cream, turn on the gas flame and place a pot on it. Pour the high-fat milk into it and wait for the milk to boil.
After boiling the milk pour the saffron in the pot. Add rose water and white cardamom powder or cardamom essence slowly to milk and saffron.
3. Add sugar and almonds to the mixture:
In this step, you should mix sugar and salep powder in a small bowl until they are combined. Add one spoon of this mixture to the milk at a time and stir the milk until the sugar and salep powder are gone.
You should add these ingredients in 4 or 5 steps. If you add milk and sugar at the same time it will not dissolve properly in the milk. During all this time you should put the milk on a gentle heat.
4. Pour the ice cream ingredients into a steel container:
At this stage, your ice cream will reach a relative concentration. Turn off the flame at this stage and transfer the ice cream to another container (preferably steel).
5. Place the steel container on the ice cubes:
In another container pour ice powder or crushed ice. Fill the container with ice. Put the container in which you have poured the ice cream mixture into the container containing ice so that it loses its heat.
In the meantime start mixing the ice cream with a mixer. This will make your ice cream stretchy and thick.
6. Place the container containing ice cream in the freezer:
Put the steel container in which you have poured the ice cream mixture into the freezer when it completely loses its temperature and becomes thick.
After 30 minutes take out the container and stir the ice cream mixture from the sides (frozen parts) with a spoon. Put the container back in the freezer. Repeat this every 30 minutes.
7. Stir the ice cream mixture every 30 minutes:
Repeat this 5 to 6 times and stir the ingredients every half hour. This will make your ice cream not have an icy texture and will be stretchy.
Also, air penetrates into the ice cream mixture and gets a fluffy texture. Place the ice cream in the freezer for 5 to 6 hours until it is completely ready and set.
8. Add pieces of frozen cream and decorate and serve ice cream:
In the last step take out the cream tray and use a spatula to separate the cream from its bottom. Cut the cream into pieces and pour it into the ice cream.
Pour pistachio powder or almond slices on the ice cream and serve in the desired dish. You can put the ice cream between the ice cream bread and serve it.
How to make bastani sonnati without salep powder:
It is very easy to make traditional saffron ice cream without a fox. You can prepare a delicious traditional ice cream at home without adding a fox.
The only thing you need to know about this ice cream is that ice cream without fox is usually not as stretchy as ice cream made with fox. In the following, you can learn how to make traditional saffron ice cream without a fox.
Ingredients:
| Egg yolk | 1 pc |
| Sugar | 1/2 cup |
| Cream | 0.4 pound |
| Wheat flour | 2 tablespoons |
| Milk | 2/3 cups |
| Rose water | 1/3 glass |
| Brewed saffron | 2 to 3 tablespoons |
| Vanilla | 1/2 cup |
| Pistachio nuts or slices | as much as needed |
Instruction:
1. Freezing the cream:
In the first step of how to prepare bastani sonnati without salep powder, you should put the cream in the freezer so that it freezes and is ready to prepare ice cream.
2. Combine sugar and egg yolk:
At this stage, you need to separate the egg yolk from its white. Then pour the egg yolk into a bowl, add sugar to it, and mix the ingredients well with a hand mixer until they are completely uniform.
3. Boiling ice cream ingredients:
At this stage, you should combine sugar, rose water, flour, and the mixture of sugar and egg with brewed saffron. Pour all the ingredients into the pot and put it on the gas flame with low heat. Stir the ingredients and wait until they boil.
4. Cooling of ice cream ingredients:
After boiling the ice cream for a few minutes turn off the flame. Add vanilla and stir the ingredients. Place a plastic wrap on it and wait until your ice cream ingredients cool down and are no longer warm.
5. Adding cream to ice cream:
After the ice cream ingredients have completely cooled add the cream and mix with a hand or electric mixer. Keep a spoonful of cream and use it to top the ice cream.
6. Putting the ice cream in the freezer:
After mixing the ingredients you should put the ice cream in a suitable container pour pistachio slices on it and put the ice cream in the freezer.
7. Preparing dry cream for traditional ice cream:
To make chunks of cream on Bassani sonnati, spread the cream on a plastic surface and put it in the freezer. Then you can crush this cream, pour it on the ice cream, and serve the ice cream.
Nutritional value :
Homemade bastani sonnati is both healthy and not! It can be used as a healthy snack or it can be the killer of your diet!
You should know that the nutritional value of this ice cream depends on its raw materials. For example, the more cream it has the more calories and fat it has.
Notes :
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Tip Effect Use full-fat milk More elastic ice cream Use regular or low-fat milk Icy texture Use more sugar than necessary Watery and hardened texture Add sugar and milk in several steps and stir each time Prevents curdling Make Persian ice cream without salep powder Ice cream sets later and is less elastic Use a cream with more than 35% fat Prevents cream pieces from freezing inside the ice cream Add more saffron Brighter color after preparation Grind saffron and pour ice on it Enhances color and preserves aroma Use a steel container for freezing ice cream Faster heat loss, quicker preparation Serve Traditional Persian ice cream in a scoop or on Mikado bread Serving suggestion Pour cherry juice, grape juice, or lemon juice on the ice cream Serving suggestion Store Persian ice cream in the freezer after each use Can be stored for 1 month Use starch in the traditional method More elastic and cohesive texture Boil milk first before using it Recommended for better results Remove cream for a diet version Cream is very effective in making bastani sonnati delicious Use cocoa powder instead of saffron Alternative flavor option
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