Malai Kulfi



Recipe Servings: 6 | Cook Time: 1 Hour

Ingredients

  • 1 litre full fat milk
  • 250 ml cream
  • 1/3 cup powdered sugar
  • 6 numbers powdered cardamom
  • 12 roughly chopped pistachios (optional)
  • Few strands of Saffron, soaked in 1 Tbsp of warm milk for 15 minutes.

How to Make
  • Heat milk and cream in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring occasionally.
  • Add powdered sugar, cardamom powder and roughly chopped nuts.
  • Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
  • Turn off flame and allow to cool.
  • Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
  • Pour the chilled mixture into kulfi moulds and close the lids.
  • Place the kulfi moulds in the deep freezer and allow to set overnight/at least 5-6 hrs.
  • Once the kulfi sets, place the kulfi mold in luke warm water for a few seconds to help it un-mould easily.
  • Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.

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