'Kulfi' is a frozen milk based Indian dessert. There are many ways of making 'Kulfi' from using regular milk to condensed milk and sometimes evaporated milk/khoya or cream are also added. Today I am sharing the recipe to make 'Kulfi' with 'Khoya' (Evaporated Milk) and with the traditional way with 'Rabri' (home made condensed milk). Cooking the milk slowly, till it evaporates and becomes thick and then making 'Kulfi' from this 'Rabri'. A long and tedious process and continuous stirring will give your hands a good exercise, but trust me it's worth it.
This recipe is made with full fat cow milk though other types or milk can also be used. When making 'Kulfi' use full fat cow milk (it tastes better) and not any low fat or skimmed milk. The fat content in the milk helps the 'Kulfi' to be creamy and rich. 'Kulfi' is basically a rich and creamy, traditional Indian frozen dessert. It is prepared by evaporating sweetened milk, with continuous stirring until the milk is reduced to almost half its quantity. During this laborious process, the sugars caramelize which give 'Kulfi' it's distinct taste and texture.
Traditionally the thickened milk is then poured into 'Kulhars' or 'Matkas' or in 'Kulfi' molds and placed in an ice and salt mixture, which facilitate the freezing of 'Kulfis'. But I refrigerate it for atleast 8-10 hours, to prepare 'Kulfi'. 'Kulfis' are available in all sorts of flavors – saffron, pistachios, rose, almond, custard apple, mango etc. My all time favourite flovour is 'Kesar – Pista'. Today I'm sharing my version of preparing the traditional 'Kesar Pista Kulfi' recipe …
Ingredients:
- Full Fat Cow Milk – 1L
- Khoya (Evaporated Milk) – 250 gms
- Sugar – 100 gms or as per your taste
- Green Cardamom Powder – ¼ tsp
- Saffron – ¼ tsp (Soaked in 2 tsp warm milk)
- Pistachio – 2 Tbsp (Chopped)
- Almond – 10 nos
- Dry Rose Petal – For presentation (Optional)
Steps:
- Pour Milk in a heavy bottomed milk pan (usually a deep heavy bottomed pan).
- When the Milk comes to a boil low down the heat and let it boil till the milk reduces to almost half of its consistency. Stir occasionally.
- Chop the dry fruits.
- When the milk is reduced to half of its quantity, add khoya and sugar.
- When the Milk has thickened to the right consistency add half of the chopped dry fruits, cardamom powder and kesar infused milk and remove from heat and pour it in a bowl. Let it cool to room temperature.
- After the mixture cools completely pour it into the mold and cover with foil. You can use any mould to set the Kulfi.
- Put these in the freezer for atleast 8-10 hours.
- Remove the cover and serve the Kulfi topped with some more chopped dry fruits and dry rose petal.
Note:
~ Some use corn starch to thicken the milk. It helps in thickening the milk quickly but the taste slightly differs.
~ Adjust sugar according to your taste.
No comments:
Post a Comment