Friday, April 1, 2016

Neena Sampat's Kulfi



1 ltr cold milk
1 tin condensed milk
2 tbsp corn flour
2 to 3 elaichis (crushed)
1 tbsp pistachio (shredded)
1 tbsp almonds (shredded)
1 pinch kesar (dissolved in 1 tsp milk)


Dissolve the corn flour in 1/4 cup of cold milk and keep aside. 
In a heavy bottomed pan, pour the rest of the milk and the entire tin of condensed milk, while stirring continuously. 
When the milk starts boil add elaichi, corn flour paste, kesar and continue boiling by lowering the flame till another boil. 
Now cool the milk and add pistachios and almonds. 
Pour the milk in kulfi mould and refrigerate it in a deep freezer for at least eight hours. 
Unmould the kulfi and serve.


The mixture of cornflour and milk will thicken the kulfi quickly and help it set.
If you add condensed milk to the recipe, the kulfi will turn out smooth. you won't need to churn it then.
If you like your kulfi grainy, then replace condensed milk with 75 gms khoya and add 1 cup of sugar to the recipe.

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