Almondkulfi Recipes

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

KULFI

Steps:

• Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
• Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

ALMOND KULFI

Steps:

• Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
• Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
• Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
• Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.

ALMOND BURFI

Steps:

• Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
• Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
• Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
• Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.