Kesar Kulfi

Ice cream is every one's favorite dessert ,especially during hot humid summer afternoon or to give you relief and sooth your brain from  hot wind during summer night.  All flavors are good but nothing can beat basic kulfi that every one has enjoyed during there childhood :)

I found this recipe by Chef Harpal from Master Chef Sanjeev Kapoor's group, it's so yummylicious easy to prepare ... :). I have prepared this kulfi a number of times till now and it's an instant hit with everyone in the family.

Ingredients:

• 500 ml full creme milk
• 200 ml Amul milk creme
• 1/2 cup sugar/as per taste
• 2 tsp cardamom powder
• chopped pista, kaju/cashew, badam/Almonds
• 8-9 saffron strands/ kesar
• 1/2 cup milk powder optional

Step by step guide to prepare Kesar Pista Kulfi:-

• In a thick bottom vessel boil milk and then keep on stirring for 5-7 minutes on on low-medium heat.
• Add sugar, cardamom powder,saffron, milk powder  to milk and mix well.
• Turn off heat and transfer milk mix to another pan.
• Add Amul milk creme, so that creme also gets cooked and raw smell goes off.
• Add chopped pista, kaju, badam
• Let it come to room temperature.
• Pour this milk mix to kulfi mould and deep freeze for 6-8 hours.
• To unmould keep kulfi mould under running water for 1-2 minutes, this will help in removing kulfi from mould easily.
• While serving garnish with Saffron strands and server chilled.

Note:

• To get best color from saffron, soak saffron strands in  3-4 tsp cold milk before pouring it in milk mix.
• Do not add milk creme while boiling. Add it slowly and mix well while milk mix is becoming cold.
• You can use condensed milk in place of milk creme.

 

Hope you enjoy it as much we did ....seems summer's have started early this year in Bangalore...