Easy And Simple Kulfi A Great Indian Dessert Food

KULFI

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

EASY MALAI KULFI

Steps:

• Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, about 1 hour

EASY AND SIMPLE KULFI- A GREAT INDIAN DESSERT

Steps:

• Powder all the nuts in a grinder.
• Dissolve the nutty mixture in cold milk without goops.
• Bring to a boil. Add vanilla essence, cardamom powder, raisins and sugar at the fag end. Say, a minute before the milk reaches boiling point.
• Let cool before you pour them into individual serving dishes and freeze for at least 2 hours.
• Remove just before serving and release the ice cream kulfi from the sides of the dish with a sharp knife. There you go. Home made rich and creamy ice cream to entice your kids with some nutritious and energy filled summer dessert!
• Tips:.
• You can substitute any other food essence or sherbet syrup for flavor and color. I sometimes use the Roohafsa syrup by "Hamdard" for a rose essence and red color! Just use you imagination to use real fruits, color and essence to make your kids eat the fresh good things of nature!
• For weight watchers and diabetics, you may use Splenda or brown sugar. It still tastes great!