Kulfi

Kulfi and summers go together. Kulfi is a known Indian dessert. Everybody loves to eat Kulfi. I used to make it in China and I am making again today after a long time. In Delhi whenever I go to Koral Bagh, I always eat at Roshan di Kulfi. My friend Pooja Rungta makes great kulfis. I had kulfis made by her in Brazil. They were extraordinary.
It was very difficult to take the kulfis pictures, they were starting to melt. Sorry for that.

Ingredients:
2 liters whole milk
½ cup condensed milk
A few strands of saffron
¼ cup dry milk powder
½ tsp cardamom powder
½ cup chopped pista nuts.
Sugar to taste 

Procedure

Heat milk in a heavy bottomed pan and bring it to boil. Turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to 1 liter.

Add condensed milk, milk powder and cardamom powder .it is important that you stir continuously. This is because condensed milk tends to get stuck to the bottom of the pan and burns. Leading to a very unpleasant taste. Be careful not to burn the milk. Finally add the saffron and pista .If you like extra sweet add sugar.

Turn off the heat and allow the mixture to cool. Pour this mixture in a freezer safe box and freeze it for 2 hours.

After that it take out and whip it in the blender for a minute. Repeat this step 2 times; this is to avoid the formation of ice and to get a creamy texture.

Now pour the mixture into 4- 6 kulfi moulds (depending on size). Seal them airtight and freeze them in the refrigerator. Freeze at least 8 hours..Overnight is better.

 Once frozen you can run the mould under water to enable easy release on to the plate and serve.

Enjoy

Note

When you put the kulfi in the mould, to avoid frost wrap it with tightly with plastic then put in refrigerator