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Low Fat Kulfi with Strawberry Coulis


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Kulfi is a frozen dessert which all of us relish but which we often avoid it because of its high caloric value. Here is a simple but yummy low fat kulfi that doesn't take forever to prepare and provides substantial amounts of calcium without the fat. Enhance its appeal and vitamin C levels by serving it with a strawberry sauce and enjoy it with your family and loved ones.

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Makes 6 kulfis.
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Ingredients


1 ltr low fat milk
a pinch of citric acid (nimbu ka phool)
1 tsp cornflour
6 tsp sugar
a few saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder

To be mixed together for the strawberry coulis
1/2 cup strawberries, crushed
4 tsp powdered sugar (optional)

Method
  1. Soak the saffron in a little warm milk and keep aside.
  2. Dissolve the cornflour in 1 tablespoon of milk and keep aside.
  3. Dissolve the citric acid in 2 tablespoons of water and keep aside.
  4. Pour the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame, stirring continuously till the milk reduces to little more than half its original quantity (approx. 600 ml.).
  5. Add the citric acid solution and simmer for 2 minutes. The milk may curdle a bit but that is intended.
  6. Add the cornflour solution and sugar, bring to a boil and simmer for 5 to 7 minutes.
  7. Cool completely, add the saffron mixture and cardamom powder and mix well.
  8. Pour into a shallow container and cover and freeze till slushy.
  9. Remove and blend in a blender to break all the ice crystals till the kulfi is smooth and creamy.
  10. Pour into 6 kulfi moulds and freeze overnight until it sets.
  11. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork in the centre of the kulfi and pulling it out.
  12. Serve topped with the strawberry sauce.
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