There are some refreshing flavours of this imli kulfi which are cool treat for your taste buds. Try this wonderful chatakedaar imli kulfi to beat the heat.
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Yield / Serves
Dry imli leaves powder paste 3 Tbsp
1/4 cup tamarind
1 cup dates, de seeded
Date palm jaggery 1 cup
Red chilli powder 1 spoon
1 tsp black salt
1 tsp Asafoetida
First wash and pat dry tamarind leaves. Micro high it till it gets dry completely.
Cool and crush with palms. Add little water to make paste.
Wash and soak tamarind in luke warm water. Remove tamarind pulp. Seive and remove all extras.
Wash the dates, pressure cook them for 2-3 whistles and then pulse it. Make paste of it.
In a non stick pan first melt date palm jaggery on low flame. Add tamarind paste. Next add dates paste. Add dry tamarind leaves paste.
Add red chilli powder and black salt to taste. Add roasted cumin powder. Add Asafoetida. cook for 5-7 minutes. This is the concentrate for our kulfi.
To make imli kulfi dilute the concentrate with water. Check the spices and the flavors, they should blend well. Don't strain the kulfi mix.
Take big, thick stem of tamarind tree. Cut it into 4 pieces. At the one end of the stem slit open with knife. Peel the brown part of stem till it's inserted in kulfi.
Pour into kulfi/Popsicle moulds and freeze. After an hour insert tamarind tree stem into kulfi to set well and freeze further for 8 more hours.
To unmould kulfi/ popsicle place it under tap water for few seconds to unmould easily.
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