Dry Fruit Kesar Kulfi
by Tarla Dalal
Added to 78 cookbooks
This recipe has been viewed 55617 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 .
Method- 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.
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Nutrient values (Abbrv) per kulfi
| Energy | 242 cal |
| Protein | 6.8 g |
| Carbohydrates | 22.6 g |
| Fiber | 0.3 g |
| Fat | 10.5 g |
| Cholesterol | 22.7 mg |
| Sodium | 27 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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