Malai kulfi

2016-06-30 06:00
Malai kulfi

Malai kulfi

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Nothing like rich, creamy and home-made kulfi. Throw in some cardamom and saffron for flavour and pistachios for crunch.

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

Heat milk and cream in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium heat until 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 creamy consistency and slightly thick.
Turn off heat 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 molds and close the lids.
Place the molds in the deep freezer and allow to set overnight.
Once the kulfi sets, place the kulfi mold in luke warm water for a few seconds to help it un-mold easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.

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