Kulfi is the Indian version of Ice cream and is available in a variety of flavours. The shape varies depending upon the mould used for setting it. Some are set in tiny clay pots and are called matka kulfi whereas some are set in the traditional cone shaped moulds or as a slab. Milk is thickened, required flavour is added and the thickened milk is then allowed to cool thoroughly before it is poured into the moulds and set to freeze. Posting an easy Kesar Elaichi Kulfi today which is simply delicious.
- 500 ml milk
- 9 tsps of sugar
- 1 fistful almonds
- 7 Cardamom/Elaichi pods
- A big pinch of Saffron /Kesar
- Half tin of Nestlé’s milk maid Condensed milk
Powder the Cardamom, sugar and, saffron together. Soak the almonds in warm water for a while. Deskin them. Add to the Cardamom, saffron and sugar mixture and powder them. Add the mixture to the milk and boil well for ten minutes. Add the Condensed milk. Stir well. Cool and freeze in the required mould. Kulfi ready in 5 hours.
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