Ingredients with Measurements:
- 1 liter full-fat milk
- 1 cup sugar
- 1 cup heavy cream
- 1/2 cup chopped nuts (almonds, pistachios, cashews)
- 1/2 cup chopped fruits (mango, pineapple, papaya)
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup rose water
Special equipment needed:
- Kulfi molds or popsicle molds
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil and then reduce the heat to low.
2. Add the sugar and stir until it dissolves completely.
3. Keep stirring the milk occasionally until it reduces to half its original quantity.
4. Add the heavy cream, chopped nuts, chopped fruits, cardamom powder, and saffron strands. Mix well.
5. Cook the mixture for another 5-7 minutes until it thickens and becomes creamy.
6. Remove from heat and let it cool down to room temperature.
7. Add the rose water and mix well.
8. Pour the mixture into kulfi molds or popsicle molds.
9. Freeze for at least 6 hours or overnight.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Freezing time: 6 hours or overnight
Temperature:
Cooking temperature: Low heat
Freezing temperature: -18°C or 0°F
Serving size:
Makes 8-10 kulfi or popsicles
Nutritional information:
Calories: 350 per serving
Fat: 20g
Carbohydrates: 35g
Protein: 7g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk.
- You can use any nuts or fruits of your choice.
- You can use vanilla essence instead of rose water.
Variations:
- You can add chocolate chips or cocoa powder to make chocolate kulfi.
- You can add coffee powder to make coffee kulfi.
- You can add rose petals or rose syrup to make rose kulfi.
Tips and tricks:
- Keep stirring the milk occasionally to prevent it from sticking to the bottom of the pan.
- You can add a pinch of baking soda to the milk to speed up the process of reducing the milk.
- You can use a blender to blend the mixture before pouring it into the molds for a smoother texture.
Storage instructions:
- Store the kulfi in the freezer for up to a week.
- Wrap the kulfi in aluminum foil or plastic wrap to prevent freezer burn.
Reheating instructions:
- Take the kulfi out of the freezer and let it sit at room temperature for 5-10 minutes.
- Run the molds under warm water for a few seconds to loosen the kulfi.
- Remove the kulfi from the molds and serve.
Presentation ideas:
- Serve the kulfi on a plate with some chopped nuts and fruits on top.
- Garnish the kulfi with some saffron strands and rose petals.
Garnishes:
- Chopped nuts (almonds, pistachios, cashews)
- Chopped fruits (mango, pineapple, papaya)
- Saffron strands
- Rose petals
Pairings:
- Serve the kulfi with some fresh fruits or fruit salad.
- Serve the kulfi with some Indian sweets like rasgulla or gulab jamun.
Suggested side dishes:
- Naan bread
- Samosas
- Vegetable biryani
Troubleshooting advice:
- If the kulfi mixture becomes too thick, add some more milk to thin it out.
- If the kulfi mixture becomes too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and utensils before cooking.
- Store the kulfi in a clean and dry container.
Food history:
- Kulfi is a popular frozen dessert in India, Pakistan, and Bangladesh.
- It is believed to have originated in the Mughal Empire in the 16th century.
Flavor profiles:
- Creamy
- Nutty
- Fruity
- Floral
Serving suggestions:
- Serve the kulfi as a dessert after a meal.
- Serve the kulfi as a refreshing snack on a hot day.
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Region: Indian