Kulfi is a popular frozen Indian diary dessert. It is traditionally prepared by evaporating sweetened milk through slow cooking and stirring continuously so that it does not stick to the bottom and burn. Then it is sealed in tight moulds and kept for freezing.
I had kept milk for boiling and forgot all about it. When I remembered after some time it had reduced on low flame to 1/3 consistency. Luckily it did not burn. So I thought of trying out this kulfi recipe.
I had this easy and quick recipe which I had noted down in my diary from an article which appeared in a newspaper. Main ingredients are thick milk , sugar and almonds.
INGREDIENTS
Milk 1 and 1/2 litre
Sugar 2 tbsp(according to taste)
Almonds roasted and chopped 1/2 cup
Warm milk 1 tbsp
A pinch of saffron
A pinch of green cardamom powder
METHOD
Boil the milk and simmer till it reduces to 1/3 its quantity, stirring continuously. Add sugar and stir till it dissolves.
Soak saffron in 1 tbsp of warm milk and add it to the reduced milk.
Add the almonds, cardamom powder and mix.
Pour this mixture in small earthern pot(cover with cling film) /kufi mould.
Freeze them in refrigerator for 8-9 hrs. Dip it in warm water and quickly remove, it will come out from the moulds.
Serve chilled.
Note : I have made kulfi with small steel bowls sealed tightly with cling film. These small bowls again I have kept inside a bigger steel bowl with a lid and kept in the freezer.