Chocolate Kulfi Recipes

3 INGREDIENT CHOCOLATE KULFI

Steps:

• Add heavy cream into a large bowl, beat with a hand held electric beater (on high speed) until thick and softly whipped (when soft peaks form), about 1 1/2 minutes.
• Add cocoa powder and then followed by sweetened condensed milk (adding in this order will help the cocoa powder in not making a mess while beating) and salt. Beat for about 30 seconds (begin low and build to high), until mixed completely (scrape the sides of the bowl once during beating).

CHOCOLATE KULFI RECIPE | CHOCOLATE WALI KULFI | KULFI CHOCOLATE

Steps:

• firstly, in a large kadai pour 3 cup milk, 1 cup cream and 2 tbsp milk powder.
• stir well making sure everything is well combined without leaving any lumps.
• now keeping the flame on medium boil the milk.
• stir occasionally, and boil on medium flame.
• simmer for 10 minutes, or until the milk thickens.
• cook until the milk reduces to quarter and turns creamy.
• now add ¼ cup sugar and stir continuously.
• continue to cook until the milk turns creamy.
• turn off the flame and add ¼ cup chocolate chip and mix well.
• stir until the chocolate chip dissolves completely.
• also, add 1 tsp vanilla extract and give a final mix.
• now pour the kulfi mixture into the kulfi mould and close the lid.
• freeze for 8 hours or until it sets completely.
• now insert an ice cream stick and unmould slowly.
• finally, garnish with some nuts, chocolate sauce and enjoy chocolate kulfi.

CHOCOLATE KULFI (ICE CREAM)

Steps:

• Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
• Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
• Add the almonds and half of the pistachios, then leave to cool.
• Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
• Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
• To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
• Sprinkle with remaining pistachios and serve immediately.

KULFI

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

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.