Ingredients with Measurements:
- 2 cups of heavy cream
- 1 cup of whole milk
- 1 cup of sweetened condensed milk
- 1 cup of fresh strawberries, pureed
- 1/2 cup of sugar
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of saffron strands
- 1/4 cup of chopped pistachios
Special equipment needed:
- Kulfi molds or popsicle molds
- Blender or food processor
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk and heavy cream over medium heat until it comes to a boil.
2. Reduce the heat to low and add the sweetened condensed milk, sugar, cardamom powder, and saffron strands. Stir well until the sugar dissolves.
3. Add the pureed strawberries and mix well. Let the mixture simmer for 5-7 minutes, stirring occasionally.
4. Remove the pan from the heat and let the mixture cool down to room temperature.
5. Pour the mixture into a blender or food processor and blend until smooth.
6. Pour the mixture into kulfi molds or popsicle molds and sprinkle chopped pistachios on top.
7. Cover the molds with foil or plastic wrap and freeze for at least 6 hours or overnight.
8. To serve, remove the kulfi from the molds by dipping them in warm water for a few seconds. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Freezing time: 6 hours or overnight
5. Temperature:
Medium heat for cooking the mixture, and freezing temperature for the kulfi molds.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Each serving contains approximately 350 calories, 25g fat, 30g carbohydrates, 5g protein, and 20mg cholesterol.
Substitutions for ingredients:
- You can use any other fruit puree instead of strawberries, such as mango, raspberry, or blueberry.
- You can use almond milk or coconut milk instead of whole milk.
Variations:
- You can add chopped nuts, such as almonds, cashews, or walnuts, to the mixture before freezing.
- You can sprinkle some cinnamon powder on top of the kulfi before serving.
Tips and tricks:
- Make sure to stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the pan.
- You can adjust the amount of sugar according to your taste.
- If you don't have kulfi molds, you can use small paper cups or ice cube trays.
Storage instructions:
Store the kulfi in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
There is no need to reheat the kulfi. Simply remove it from the freezer and let it sit at room temperature for a few minutes before serving.
Presentation ideas:
Serve the kulfi on a plate or in a bowl, garnished with fresh strawberries and mint leaves.
Garnishes:
Chopped pistachios, fresh strawberries, mint leaves, and cinnamon powder.
Pairings:
Serve the kulfi with some fresh fruit or a fruit salad.
Suggested side dishes:
This dessert can be served on its own or with some Indian sweets, such as rasgulla or gulab jamun.
Troubleshooting advice:
- If the mixture becomes too thick, you can add some more milk to thin it out.
- If the kulfi doesn't come out of the molds easily, dip them in warm water for a few seconds and try again.
Food safety advice:
Make sure to use fresh ingredients and store the kulfi in the freezer at the right temperature to prevent spoilage.
Food history:
Kulfi is a popular frozen dessert in India, Pakistan, and other parts of South Asia. It is similar to ice cream but has a denser texture and a richer flavor.
Flavor profiles:
This strawberry kulfi has a creamy, sweet, and fruity flavor with hints of cardamom and saffron.
Serving suggestions:
Serve the kulfi as a refreshing dessert after a spicy Indian meal.
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Region: Indian