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Preparation Time : 5
Cook Time : 15
Total Time : 20
Milk full cream 1 litre
Mtr Badam Kesar Powder 5 tbsp
Sugar 2 tbsp
Whipping cream 1/2 cups
Rose essence 2-3 dash
Almonds 10 nos
Strands of saffron 10 nos
Take milk in a heavy bottom pan, Add saffron and keep it on low to medium heat and cook stirring constantly till it reduces to half. Add the Kesar Badam powder and sugar and boil for 2 to 3 more minutes till it Thickens. If you don't have Kesar Badam powder you could also use normal milk powder and add almond essence instead. Add rose essence when you take the milk mixture off heat. Let this mixture cool to room temperature till then whip the cream till stiff peaks form and gently fold it in the milk mixture. Now add the chopped almonds and put in the Kulfi mould and freeze. Serve when the Kulfi sets completely.
Take Milk In A Heavy Bottom Pan, Add Saffron And Keep It On Low To Medium Heat And Cook Stirring Constantly Till It Reduces To Half.
Add The Kesar Badam Powder And Sugar And Boil For 2 To 3 More Minutes Till It Thickens.
If You Don't Have Kesar Badam Powder You Could Also Use Normal Milk Powder And Add Almond Essence Instead.
Add Rose Essence When You Take The Milk Mixture Off Heat. Let This Mixture Cool To Room Temperature Till Then Whip The Cream Till Stiff Peaks Form And Gently Fold It In The Milk Mixture.
Now Add The Chopped Almonds And Put In The Kulfi Mould And Freeze.
Serve When The Kulfi Sets Completely.
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