Kulfi ice cream
serves: 2-3
Full fat milk - 1.25 litres
Powdered Sugar: 1/3 cup heaped
Cardamom: 4, powdered
strawberries
Saffron: few strands, soaked in a tablespoon of warm milk for 10 minutes
Method:
- Heat milk in a wide bottomed pan and bring to a boil. Allow the milk to simmer on medium a flame till it reaches half of its original quantity. Keep stirring inbetween.
- Add powdered sugar, cardamom powder and roughly chopped strawberries. Mix well and keep simmering on a 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.
- Pour the chilled mixture into kulfi moulds and close the lids.
- Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
- Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.
- Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more strawberries.
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