Dry Fruit Kesar Kulfi
by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 53615 times
No Indian meal is complete without a serving of our own desi ice-cream, the Kulfi! There are innumerable varieties of Kulfi, ranging from spice-tinged ones to fruity flavours too.
This Dry Fruit Kulfi is a traditional recipe, in proper Mughlai style, loaded with dry fruits and flavoured with saffron and cardamom. This rich mithai, with a milky and spicy taste punctuated by the crunch of nuts is sure to delight you.
The Dry Fruit Kulfi tastes even more awesome when topped with Falooda and Rabdi .
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside.
- Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the cornflour-water mixture, mix well and cook on a medium flame for 32 minutes, while stirring occasionally while scrapping the sides of the pan.
- Allow the mixture to cool completely. Once cooled, add the cardamom powder, saffron-milk mixture and dry fruits and mix well.
- Pour into 6 kulfi moulds and freeze overnight.
- 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 immediately.
Nutrient values (Abbrv) per kulfi
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