Sunday, 24 July 2016

Kesar Badam Kulfi !


Kulfi, the Indian (version) of ice cream is made with full fat milk by traditionally simmering the milk over a period of time until it is reduced to half its quantity. But nowadays there are many instant versions of kulfi which include adding cream, condensed milk, evaporated milk etc.
I have made this time a delicious kesar flavored kulfi in the traditional simmering method. Trust me, though it takes a bit of time and a work out for your arms and legs as you got to stand long and keep stirring the results are truly yummy.
Some versions also include corn flour to make the mixture thicken soon, But I haven't used any of those and only reduced the milk by more than half.


INGREDIENTS
  • 6 cups whole milk
  • 1/2 cup sugar
  • a generous pinch of saffron
  • 2 tbsp Almond flakes

STEPS
  • Soak a generous pinch of saffron in 3 - 4 tbsp warm milk and set aside until needed.
  • Take whole milk in a heavy bottomed / non stick vessel and bring it to boil, with stirring in between.


  • Reduce the flame to med - low and allow the milk to simmer and keep stirring it so that the milk solids doesnt burn at the bottom. 
  • As you can see in the pictures the milk has reduced in quantity to almost half of its original quantity.


  • Now add sugar and a pinch of cardamom powder to the milk and mix well.
  • The saffron should have infused its lovely color to the milk by now.


  • Add the saffron milk and the almond flakes to the milk, and keep stirring.


  • When the milk has reduced and thickened nicely (looks almost like rabdi) turn off stove and allow it to cool.
  • Now pour in the kulfi moulds and refrigerate overnight.


  • To unmould, just keep the  kulfi mould under running water for few seconds and this would loosen up the kulfi inside and can be removed easily.


NOTES

  • Patience is the key to this yummy kulfi recipe, it takes more than an hour for the milk to reduce half its quantity and you have to keep stirring it to avoid burning at bottom. Even a little burn at the bottom would spoil the whole dish.
  • Just replace the almond flakes with chopped pistachios can make kesar pista kulfi.
  • Sugar can be adjusted as per taste.
  • Serve them as it is or slice them into discs and serve in a bowl garnishing with more almond flakes on top.


With Love,

No comments:

Post a Comment