Full fat milk - 2 lts
Powdered Sugar - 1/3 cup
Cardamom - 4, powdered
Pistachios - 8, roughly chopped (optional)
Saffron - few strands, soaked in a tbsp of warm milk
Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.
Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one-third of its original quantity. It will have a rabdi consistency and like a very thick milk.
Turn off flame and allow to cool
Once cool, place the mixture in the fridge for 2 hours.
Place the empty kulfi molds in the freezer to chill.
Remove it after 2 hours and again repeat the whisking process. At this stage, pour the whisked mixture into chilled kulfi molds and close the lids
Place the kulfi molds in the deep freezer and allow to set overnight or at least 8 hours.
Once the kulfi sets, place the kulfi mold in lukewarm water for a few secs to help it unmould easily.
You can garnish with more nuts.
If you do not have kulfi moulds, you can use stainless steel glasses or small katoris.
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