Low Fat Kulfi with Strawberry Coulis
by Tarla Dalal
Added to 43 cookbooks
This recipe has been viewed 14730 times
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.
- Soak the saffron in a little warm milk and keep aside.
- Dissolve the cornflour in 1 tablespoon of milk and keep aside.
- Dissolve the citric acid in 2 tablespoons of water and keep aside.
- 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.).
- Add the citric acid solution and simmer for 2 minutes. The milk may curdle a bit but that is intended.
- Add the cornflour solution and sugar, bring to a boil and simmer for 5 to 7 minutes.
- Cool completely, add the saffron mixture and cardamom powder and mix well.
- Pour into a shallow container and cover and freeze till slushy.
- Remove and blend in a blender to break all the ice crystals till the kulfi 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
|Vitamin A||419.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||8.7 mg|
|Folic Acid||1.9 mcg|
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