Essence of Life - Food
Essence of Life - Food


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  • Cuisine : Indian
  • Recipe Type : Ice cream, Dessert
  • Difficulty : Medium
  • Serves : 3 - 4
  • Author : SM
  • Preparation Time : 10 - 15 Minutes
  • Cooking Time : 30 - 45 Minutes
  • Freezing Time : 8 -1 0 Hours/Overnight
  • Milk - 5 Cups
  • Condensed Milk - 2 Cup
  • Milk Powder - 8 Tbspns
  • Khoya/Mawa - 11/2 Cups
  • Sugar - 1 Cup
  • Cardamom Powder - 11/2 Tspn
  • Cashew Nuts - 10 to 12 Nos.
  • Almonds - 10 to 12 Nos.
  • Pistachios - 10 to 12 Nos.


    METHOD :

    Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
    Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
    Leave it in a very low flame for about 20-30 minutes, stirring occasionally.
    Scrap the sides in between.
    Grind half the amount of nuts and add it to the Malai Mix.
    Add Mawa/Khoya and mix well, preferably using a whisk.
    Leave this in a very low flame stirring thoroughly.
    Care should be taken not to burn the mix and make sure there are no lumps.
    Add Cardamom Powder and mix well.
    Switch off the flame and allow it to cool.
    Freeze the Mix for about 2-3 hours until half set.
    Remove the mix from the freezer and whip it up in a blender or with a egg beater for few minutes.
    Pour this into Kulfi molds.
    Garnish it with slivered nuts.
    Again freeze it for about 8-10 hours or until well set.
    Serve chilled.

    NOTES :

    If you feel the mix is watery can add 1 tspn of Corn Starch.
    Use a wide heavy bottomed pot to simmer the Malai Mix.
    The large surface area of the pot will speed up the process.
    While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
    For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
    Pour only 3/4 of the level in the mold, while freezing them it tends to expand.


    Run each mold with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mold in the bowl for few seconds.
    Carefully invert the mold on a serving plate holding on to the stick.
    Alternatively, can twist the mold between your palms of both of your hands.
    The idea is to make the mold warm, so that Kulfis come out clean from the mold.
    Both ideas work best.


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