BISMILLAH HIR RAHMAN NIR RAHEEM
Ingredients:
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)
Method:
- 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.
Tips:
- 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.
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)
Method:
- 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.
Tips:
- 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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