Almondkulfi Recipes
KULFI RECIPE
Kesar kulfi is a creamy delicious ice cream dessert that is made from thickened milk, sugar and other flavoring ingredients.
Provided by Swasthi
Categories Dessert / Sweet
Time 37m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315 kcal, Carbohydrate 31 g, Protein 9 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 112 mg, Sugar 29 g, ServingSize 1 serving
KULFI
This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 8h20m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 16.4 g, Cholesterol 9.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 67.2 mg, Sugar 14.5 g
ALMOND KULFI
This is a simplified and much quicker way of making Kulfi, a traditional Indian dessert. Serve it now on the Zaar World Tour 2005, or make it for Diwali (festival of lights); the most widely celebrated festival in India. This year Diwali falls on 1 November (I think). The recipe comes from a cutting I saved from the November 2001 Sainsbury's magazine. You can change the teaspoon of vanilla extract for 2 tablespoons of brandy if you wish. Freezing time is included in the ccoking time.
Provided by Mrs B
Categories Dessert
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.2, Fat 11.2, SaturatedFat 2.9, Cholesterol 14.9, Sodium 54.5, Carbohydrate 14.4, Fiber 1.7, Sugar 7.1, Protein 6.6
ALMOND BURFI
This is so good you'll slap yourself! Garnish with sliced almonds, if desired. This is excellent for teatime or to serve at parties or anytime you need a satisfying pick-me-up. Keep in a sealed container in the refrigerator for 6 to 8 weeks.
Provided by tastebudart
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 92 calories, Carbohydrate 11.6 g, Cholesterol 3.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 10.3 mg, Sugar 10.5 g
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