Ingredients with Measurements:
- 1 liter full-fat milk
- 200 grams khoa (milk solids)
- 1 cup sugar
- 1 teaspoon cardamom powder
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
Special equipment needed:
- Kulfi molds or small paper cups
- Wooden sticks or popsicle sticks
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
2. Reduce the heat to low and let the milk simmer for about 30 minutes, stirring occasionally, until it reduces to half its original quantity.
3. Add the khoa to the pan and stir well until it dissolves completely.
4. Add the sugar and cardamom powder to the pan and stir well until the sugar dissolves completely.
5. Remove the pan from heat and let the mixture cool down to room temperature.
6. Once the mixture has cooled down, pour it into kulfi molds or small paper cups.
7. Sprinkle chopped pistachios and almonds on top of the mixture.
8. Insert wooden sticks or popsicle sticks into the center of each mold or cup.
9. Freeze the kulfi for at least 4-5 hours or until it is completely frozen.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Freezing time: 4-5 hours
Temperature:
Simmer the milk on low heat.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- You can use evaporated milk instead of khoa.
- You can use any nuts of your choice instead of pistachios and almonds.
Variations:
- You can add saffron strands to the mixture for a more aromatic flavor.
- You can add rose water to the mixture for a floral flavor.
Tips and tricks:
- Make sure to stir the milk occasionally while simmering to prevent it from sticking to the bottom of the pan.
- If you don't have kulfi molds, you can use small paper cups instead.
- To remove the kulfi from the molds or cups, dip them in warm water for a few seconds and then gently pull out the kulfi with the stick.
Storage instructions:
Store the kulfi in the freezer for up to 1 week.
Reheating instructions:
There is no need to reheat the kulfi. Simply remove it from the freezer and enjoy it as is.
Presentation ideas:
Serve the kulfi on a plate or in a bowl with a sprinkle of chopped nuts on top.
Garnishes:
Chopped nuts, saffron strands, rose petals
Pairings:
Kulfi pairs well with fresh fruits such as mangoes, strawberries, and kiwis.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too thick, add a little bit of milk to thin it out.
- If the kulfi is too hard to remove from the molds or cups, dip them in warm water for a few seconds and try again.
Food safety advice:
Make sure to use clean and sterilized kulfi molds or paper cups.
Food history:
Kulfi is a popular frozen dessert in India, Pakistan, and Bangladesh. It is believed to have originated in the Mughal Empire during the 16th century.
Flavor profiles:
Creamy, sweet, nutty, aromatic
Serving suggestions:
Serve the kulfi as a dessert after a meal or as a refreshing treat on a hot day.
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Region: Indian