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Preparation Time : 300
Cook Time : 180
Total Time : 480
2 lit full fat milk
1 cup full cream
1 tsp cardamom powder
1/2 cup slivered almonds chopped finely
2 pinches Saffron strands
1/3 to 1/2 cup sugar
Boil the milk and cream. Once boiled, reduce heat to the lowest setting and let it simmer till it thickens. Keep stirring the milk at frequent intervals.
Continue simmering till the milk is reduced to about 1/4 of the original amount.
While it’s simmering, keep scraping the sides of the pot (at intervals) where the cream is stuck. Put it back into the milk.
Add sugar, cardamom powder, and saffron. Stir well. Switch off gas.
Cool the mixture thoroughly. Once cooled, stir the mixture and transfer it to Kulfi moulds or any hollow containers/cups.
Cover the moulds (moulds without sticks) with aluminum foil and freeze for 2 hours. Remove them from the freezer and you can now insert ice-cream sticks in it. Refreeze for at least 6 hours or overnight.
Hold the moulds under hot running water to loosen the Kulfi or keep them immersed for few seconds in hot water. Garnish with almond powder.
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