Kesar Pista Kulfi Recipe, Malai Kulfi Recipe, Mango Kulfi Recipe,
Easy Malai Kulfi Recipe, best malai kulfi recipe, Homemade kulfi recipe
Author: Pragyan
Recipe Type: Dessert
Cuisine: Indian
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves: 2-3
Kulfi Recipe – We can
prepare Kulfi at home with Evaporated Milk called Khoya or Khoa and Dry Fruits
Ingredients: Take 750ml
full fat milk. For convenience in measuring, please measure the milk using 250
ml cup.
- 75 to 80 grams mawa/khoya/evaporated milk, about 3.5 to
4 tbsp
- 2 tbsp to 3 tbsp organic unrefined cane sugar or
regular sugar, adjust as required – i added 3 tbsp of unrefined cane sugar
- 1.5 tbsp rice flour or 1 tbsp corn flour
- 3 tbsp milk to dissolve the rice flour or corn flour
- 20 shelled unsalted pistachios
- 20 almonds
- 4 cardamoms, powdered in a mortar-pestle
- 1 tsp kewra water (pandanus or screw pine) or rose
water or a drop of kewra essence or rose essence
- 2 pinch of saffron, crushed
how to make the recipe:
1.
Take a wide thick pan
(kadai) and heat the milk on low flame or sim. Keep stirring the milk for every
minute so that the milk does not get stuck to the bottom. Heat on low flame for
at least about 18 to 20 minutes. You can notice the quantity of milk will
reduce to almost half and it will be thick.
2.
Grate the khoya or
crumble it very well. keep aside. Grind the pistachios and almonds to powder in
semi fine consistency using a dry grinder or in a mortar-pestle. keep both of
them aside.
3.
crush the cardamom pods
in a mortar-pestle and powder finely. discard the husks.
4.
dissolve the rice flour
or corn starch in 3 tbsp milk. mix very well. keep aside.
5.
after 18 to 20 mins, add
the sugar and stir.
6.
let the sugar dissolve
and after 3 to 4 mins, add the rice flour paste or corn starch paste.
7.
keep on stirring after
adding the paste, so that no lumps are formed.
8.
the whole mixture has to
be lump free, so keep on stirring.
9.
after 4 to 5 mins, when
the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios
along with cardamom powder.
10.
stir very well and just
simmer for a minute or two on a low flame. keep on stirring so that the
khoya/evaporated milk is distributed evenly.
11.
switch off the flame.
12.
add the kewra (pandanus
or screwpine) water or rose water and crushed saffron.
13.
let the kulfi mixture
cool.
14.
then pour the kulfi
mixture in kulfi moulds or in serving bowls or in a tray.
15.
freeze the kulfi.
16.
once the kulfi is well
set, unmould the kulfi sliding a butter knife at the edges. remove on a plate.
slice the kulfi and serve immediately. you can also serve kulfi directly in the
serving bowls or glasses.
0 Comments
Please do not enter any spam link in the comment box.