Cardamom-Flavoured Mung Bean (Green Gram) and Coconut Ice Cream

Cardamom-Flavoured Mung Bean (Green Gram) and Coconut Ice Cream

When I was a little girl, my mom used to whip up this healthy something for tea time with Green Grams, freshly grated coconut, a generous sprinkle of sugar and a pinch of cardamom powder. It didn’t really have a recipe and I know that the concept of boiled Legumes with sugar is not something children would normally fancy….but…I was strangely fond of it.

And, I thought of using this combination of flavours so unique to Kerala to whip up a little something of my own-an ice cream. You don’t really taste the beans..the coconutiness (yes, that is a word) and the herbal citrusy notes of the cardamom seeds stand out more than anything else. That being said, you do get a creamy rich texture because of the Green Grams.

I used cardamom seeds right out of the pod for this recipe. If you want the full effect of this spice do not use packaged powders. You can either grind them along with the beans (as shown in the recipe) or powder them using a mortar and pestle or a spice grinder. Just make sure you grind them to a very fine powder.

Try this spiced ice cream on a cold Novemburrr day if you, like me, think that winter is actually the right time to eat ice cream. Zhuzh it up a little with a spill of raspberry sauce on top and experience your troubles melting away into nothingness…literally!

Cardamom-Flavoured Mung Bean (Green Gram) and Coconut Ice Cream

Serves 2-4
Prep time 10 minutes
Cook time 1 hour
Total time 1 hours, 10 minutes
Meal type Dessert
Misc Freezable, Serve Cold

Ingredients

  • 1/2 cup Green Gram (Mung Beans) (Raw)
  • 1/4 cup Dried and Shredded Coconut
  • 8 Cardamom Pods (Husk Removed)
  • 3/4 cups Condensed Milk
  • 235ml Whipping Cream
  • 1/2 cup Water (For Grinding-Optional)

Directions

Cook the beans in 2 cups water for 40 minutes or until soft on medium-high. You can soak them overnight to cut the cooking time by almost half.
Next, grind the cooked beans, coconut and cardamom to a smooth paste. Use as little water as possible to aid grinding.
In a sauce pan, cook down this paste until it begins to look like a ball of dough. It should be able to hold its shape if you form it into a ball between your fingers. This takes approximately 20 minutes on medium heat with constant stirring to avoid burning.
Let this mass cool down before whisking in the condensed milk.
Whip the cream until it forms firm peaks.
Fold in the Green Gram and condensed milk mass into the whipped cream.
Freeze for 6 hours.

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