KULFI & ICED SWEETS - KULFI
Badam And Kesar Kulfi
Whole Milk - 1-1/2 litres
Sugar --1/2 to 3/4 cups
Almonds (Badam) -- 1/4 cup, blanched and chopped
Saffron -- A few strands dissolved in little milk
Bread slices -- 3
Boil milk on medium flame till it has reduced to half its original quantity. Add sugar and boil for another 10 minutes. Remove from heat and allow it to cool. Add prepared almonds and saffron. Remove crust from bread slices and soak in quarter cup of milk for 15 minutes. Make a fine pulp of this in a blender and add this to the cooled milk. Pour in kulfi molds or in a tiffin box and leave it in a freezer to set for about 8 hours, then offer.
Kesar Pista Kulfi
2 cans of evaporated milk
1 can of condensed milk
16 Oz whipped cream
1/4 cup pista (pistachios), ground
1 pinch saffron
Take a pot and mix evaporated milk, condensed milk and whipped cream with a hand mixer. Now mix pista and saffron in it. Put into an airtight container and put in the freezer for 4 hours.
Kewra Kulfi
1 litre fresh milk
1 tbsp. ground almonds
1 tsp. ground cardamom
½ cup Sugar
A few strands of Saffron
5-6 drops kewra essence
1/8 cup crushed pistachio nuts
Heat the milk until in a large pan, until it reduces to half it consistency. Add the grounded cardamom, strands of saffron, Kewra essence, sugar and nuts. Boil until the milk thickens. Allow it to cool and then pour into kulfi molds. Top with the remaining pistachio nuts and place in the freezer for 4-5 hours.
Malai Kulfi
2 Litres Milk
2 cups sugar
2 tablespoons orange or apple juice
10 cardomom
15 cashews, crushed
1 slice bread
½ cup milk
Soak the bread in 1/2 cup of milk for a minutes. In a heavy bottom pan heat milk stirring continuously. Add orange/apple juice. Keep stirring and boil the milk until it’s reduced to half volume. This will take about 2 hours. Mash the bread and add to the milk and stir for 5 minutes. Turn the stove off and add ground cardomom and cashews. Let it cool for a while and pour into plastic tumblers and freeze them. Leave for 8 to 10 hours or till kulfi becomes solid, then offer.
Punjabi Kesar Kulfi
1 Litre full cream Milk
1 Teaspoon Chhoti Elaichi (Green Cardomom), fine ground
2 pinches of Kesar (Saffron)
6 Tablespoons of Cheeni (Sugar)
20-25 Badaam (Almonds) halved
2 Tablespoons of Grated Pista (Pistachios)
Boil Milk so that it gets reduced to ¼ the original volume. Add kesar to the milk while boiling. When the milk is reduced as directed, allow it to cool. When cool, add sugar to the milk and mix it thoroughly. Add elaichi and pista. Pour into prepared kulfi molds or ice cube trays, and let it set up in the freezer for a few hours.
