Gulab Jamun Kulfi
by Tarla Dalal
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A rich, creamy, ice-cream made with reduced milk that is flavoured with saffron and cardamoms and is enriched with gulab jamuns. Simply buy the gulab jamuns at the nearest mithai shop.
- In a small bowl, soak the saffron in a little warm milk and keep aside.
- Dissolve the arrowroot in 2 tablespoons of water and keep aside.
- Pour the milk in a broad non-stick pan and bring it to a boil. Add the arrowroot solution and sugar and mix well.
- Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
- Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab jamun pieces and mix lightly.
- Pour into kulfi moulds and freeze overnight till it is firm.
- 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.
Nutrient values (Abbrv) per serving
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