Low Fat Kulfi with Strawberry Sauce
by Tarla Dalal
Added to 641 cookbooks
This recipe has been viewed 15060 times
Kulfi is a frozen dessert, which all of us relish but often tend to avoid because of its high calorific value. Here is a simple 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.
- In a small bowl, soak the saffron in a little warm milk and keep aside.
- Dissolve the cornflour in 1 tablespoon of milk and keep aside.
- Put 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 the original quantity (approx. 600 ml.).
- Add the cornflour solution and sugar and bring to a boil. Simmer for 5 to 7 minutes.
- Cool completely. Add the saffron mixture and cardamom powder and mix well.
- Pour into shallow freezer proof containers and freeze till slushy (aprox. 3 to 4 hours).
- Remove and blend in liquidiser to break all the ice crystals till the mixture is smooth and creamy.
- Pour into 6 kulfi moulds and freeze overnight until it sets.
- 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.
- Serve topped with the strawberry sauce.
Nutrient values per serving
|Vit A||2.5 mcg|
|Vit C||7.4 mg|
|F. Acid||0.0 mcg|
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