Kulfi Recipe !

Kulfi….The Indian ' Ice Cream ' :-) remember the bell you hear down the lane when the kulfiwala..coming on the tricycle..in the summer evening !!!!! Let's dive in to the Chilled homemade Kulfi recipe…yummy yummy…kulfi in the tummy :-)

Kulfi

Ingredients:

Milk - 1 1/2 cups (whole milk)

Milk mawa powder - 1 Table spoon (OR) White bread - 1 slice

Sugar - 1 to 1 1/2 table spoon

Cardamom / Elaichi powder - 1/2 tea spoon

Saffron strands - 1/2 table spoon

Crushed pistachios - 2 table spoon

All purpose flour - 2 table spoons

Preparation:

- Take about 1/4 cup of milk, all purpose flour & milk mawa powder and whisk thoroughly & make a lumps free paste.

NOTE : If you don't have milk mawa powder use a slice of white bread, remove the brown wedges of the bread slice and grind along with the milk, all purpose flour.

Kulfi Recipe

- I used Milk mawa powder… make sure to use a grinder / blender if you are using a bread slice to make a smooth paste.

Kulfi Recipe

- Now start boiling the remaining milk under low to medium heat & keep stirring the milk so that it doesn't form a thick layer around the edges or at the bottom and will not burn.

- Add the sugar to the milk and bring it to a boil.

- Once the milk has boiled enough, reduce the heat to the lowest & add the paste which we prepared initially, keep stirring until the paste is well blended into the boiling milk. Thorough stirring is very important.

Kulfi Recipe

- Boil the mixture under low heat for 5 to 7 minutes (might take 10 min max) to get a nice texture.

- Add the saffron strands to boiling mixture and stir, it gives a nice hue to the kulfi.

Kulfi

- Add the cardamom / elaichi powder to the mixture and stir well.

Kulfi Recipe

- Make sure to keep stirring while it is cooking.

- After 5 to 7 minutes you notice the nice color & thickening of the mixture and almost done.. KULFI !!

- Turn off the heat & add the crushed pistachios to the kulfi and let the kulfi mixture to come down to the room temperature.

KULFI

- Once it has come to the room temperature, transfer it into any mold or popsicle molds. You can also use paper cups as well.

Kulfi

- Fill the cup / mold and cover it with a cling wrap and keep it in a freezer preferably upto 4 hours.

Kulfi

- If you are going to use it next day, leave the kulfi in the freezer & move it to the refrigerator for 30 to 40 minutes before serving, so that Kulfi won't be too hard.

Kulfi

- Cut open the paper cup, before serving….& serve it along with a slice of Mango !!!!

Enjoy the yummy yummy KULFI with a slice of ripped Mango …. you will love it…...

KULFI