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Its very simple. Following are the steps.
1. Roast almonds(badams-unsalty ones) lightly. Cool them and dice them to small pieces.
Take saafron in hot milk and keep aside. You can skip this step, if you want plain kulfi.
2. Mix whole milk(4 parts) and condensed milk (1part). Condensed milk is already sweet, but if you like more sweet add some sugar accoding to taste and start boiling. Keep stirring in between and reduce it about 30-40% so mixture has consistency of rabdi or basundi. If you will not stir, milk fat will stick to pan.
3. When mixture is reduced to consistency of rabadi, add roasted diced almonds,saffron(kesar) and cardamom powder to it. Boil for some more time. Cool off the mixture.
4. Take kulfi moulds or plastic cups or ice tray or any plastic cups (in shape you want). But using plastic cups is good as you can tear them if required :). Pour the mixture in the mould and if you like add saffron strands on it as more decoration.
5. Cover the plastic cups with aluminium foil so no ice is formed. You can put in icecream sticks or plastic spoons in mixture by piercing through aluminium foil. For Ice tray you can cover whole ice tray with aluminium foil and insert tooth picks :)
6.Keep in freezer for about half hour. When mixture is settled down after half hour,mix it well again in moulds (so no ice is formed) and keep in freezer again till its freezed properly like kulfi. Ideally 6 hours should be good, but if freezer is advanced you can get same results in 2-3 hours.
While removing kulfi from mould, hold mould in running water for 1 minute. Kulfi will come out easily.
Tip : Same can be achieved using only milk if you dont want to use condensed milk, but you will have to keep boiling and stirring the milk till it becomes 1/4th its original quantity. and then follow the same steps as above.
Its very simple. Following are the steps.
1. Roast almonds(badams-unsalty ones) lightly. Cool them and dice them to small pieces.
Take saafron in hot milk and keep aside. You can skip this step, if you want plain kulfi.
2. Mix whole milk(4 parts) and condensed milk (1part). Condensed milk is already sweet, but if you like more sweet add some sugar accoding to taste and start boiling. Keep stirring in between and reduce it about 30-40% so mixture has consistency of rabdi or basundi. If you will not stir, milk fat will stick to pan.
3. When mixture is reduced to consistency of rabadi, add roasted diced almonds,saffron(kesar) and cardamom powder to it. Boil for some more time. Cool off the mixture.
4. Take kulfi moulds or plastic cups or ice tray or any plastic cups (in shape you want). But using plastic cups is good as you can tear them if required :). Pour the mixture in the mould and if you like add saffron strands on it as more decoration.
5. Cover the plastic cups with aluminium foil so no ice is formed. You can put in icecream sticks or plastic spoons in mixture by piercing through aluminium foil. For Ice tray you can cover whole ice tray with aluminium foil and insert tooth picks :)
6.Keep in freezer for about half hour. When mixture is settled down after half hour,mix it well again in moulds (so no ice is formed) and keep in freezer again till its freezed properly like kulfi. Ideally 6 hours should be good, but if freezer is advanced you can get same results in 2-3 hours.
While removing kulfi from mould, hold mould in running water for 1 minute. Kulfi will come out easily.
Tip : Same can be achieved using only milk if you dont want to use condensed milk, but you will have to keep boiling and stirring the milk till it becomes 1/4th its original quantity. and then follow the same steps as above.
basundi kulfi :)
ReplyDeleteyes .. its sort of that :) ..remember we used pedhe in milk to make those ice cube kulfis? i was remembering that when i made this :)
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