Summer is here!! Its time to cool down with chilled beverages and ice creams. There is nothing like some home made Kulfi to complete a chilled out weekend meal.
KULFI
So why not try making Kulfi this weekend?
KULFI
Ingredients
Heat milk in a thick bottom pan and bring to the boil. Lower flame, add ground cardamoms and allow to simmer for about 10 - 15 mins. Open the Milkmaid condensed milk tin and add contents to the boiling milk. Simmer for 2 - 3 mins.
Mix the custard powder with 1/3 cup of cold milk and add to the thickened milk. Stir and cook for a minute or two. Turn of flame and add the chopped Almonds & Pistachios and mix well. Allow to cool.
When cool fill in Kulfi molds. close the lids and put them in the deep freezer. Should be set in 4 - 5 hours.
To serve, remove the lid of each kulfi with a knife, loosen the sides and turn it over on a plate. Cut into slices and serve.
- 1 litre full cream milk
- 1 tin Milkmaid condensed milk
- 10 - 15 cardamoms (peeled and ground)
- 10 - 15 almonds (cut very fine vertically)
- 10 - 15 pistachios (cut very fine vertically)
- 1 heaped teaspoon custard powder
Heat milk in a thick bottom pan and bring to the boil. Lower flame, add ground cardamoms and allow to simmer for about 10 - 15 mins. Open the Milkmaid condensed milk tin and add contents to the boiling milk. Simmer for 2 - 3 mins.
Mix the custard powder with 1/3 cup of cold milk and add to the thickened milk. Stir and cook for a minute or two. Turn of flame and add the chopped Almonds & Pistachios and mix well. Allow to cool.
When cool fill in Kulfi molds. close the lids and put them in the deep freezer. Should be set in 4 - 5 hours.
To serve, remove the lid of each kulfi with a knife, loosen the sides and turn it over on a plate. Cut into slices and serve.
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