Kulfi is the best frozen Indian dessert/snacks for summer as it is so hot nowadays in some places all over the world and people of all ages can enjoy. It can be eaten any time of the day and what better to have the variety of kulfi, it can be eaten every day, any day without getting bored so find these three delicious cool easy recipes of kulfi. These kulfi are set in the earthen pots and sealed to be frozen, we can use popsicle molds also.
Kesar(saffron) Almond- Pistachios Malai Kulfi:
Ingredients:
- 1/2L Milk(full- cream)
- 1tbsp corn flour
- 1 tbsp Warm milk
- 8-10 Saffron(kesar) strands(soak with warm milk)
- 1/2 cup condensed milk
- 2tbs Almond(finely chopped)
- 1/4 cup Pistachios (finely chopped)
- 1/4tsp Green cardamom powder
- 3/4 cup Sugar
Method:
Take a heavy based pan or kadhai, add milk, cardamom powder, sugar mix well and boil on a medium flame, while stirring occasionally 8-10 minutes.
Combine the cornflour in warm milk a small bowl and add with boil milk and cook on a medium flame10- 15 minutes, while stirring occasionally and scraping the side of the pan, add condensed milk, saffron -milk mixture mix well stir continuously and cook4-5 minutes.
Turn off the flame, add almond, pistachios mix it well, keep aside to cool completely, pour the kesar almond pistachios mixture in the molds and freeze them6-7 hour or until firm.
After 6-7 hour or until firm takes kesar almond pista kulfi molds underwater to enable easy release on to a plate and serve immediately.
Paan(betel leaf) kulfi:
Ingredients:
- 1/2L Milk(full- cream)
- 1tbsp corn flour
- 1 tbsp Warm milk
- 1/2 cup condensed milk
- 1/4 green cardamom powder
- 2-3 betel (paan)fresh leaves(soak with warm milk for one hour),
- 3-4tbsp Gulkand
- 1-2 fennel seeds
- 2-3 green cardamom
- 1 clove
- 3/4 cup sugar
- 1-2tbsp finely chopped almond(optional)
- 1-2tbsp finely chopped pistachios(optional)
Method:
Take a heavy based pan or kadhai, add milk, cardamom powder, sugar mix well and boil on a medium flame, while stirring occasionally 8-10 minutes.
Combine the cornflour in warm milk a small bowl and add with boil milk and cook on a medium flame10- 15 minutes, while stirring occasionally and scraping the side of the pan, add condensed milk, let it cool down to room temperature.
Take mixer blender, add soaked paan, gulkand, fennel seeds, clove, blend together a smooth fine paste.
Seave the mixture to get a smooth paste, mix it together with thickened milk, pour the mixture into a kulfi mold, popsicle mold or ice tray also and freeze them for6-7 hour or until firm
After 6-7 hour or until firm takes paan kulfi from ice- tray or molds underwater to enable easy release on to a plate and serve immediately.
Rose kulfi:
Ingredients:
- 1/2L Milk(full- cream)
- 1tbsp corn flour
- 1 tbsp Warm milk
- 1/2 cup condensed milk
- 1/4 green cardamom powder
- 1-2tsp rose petals(dry)
- 3-4tbsp gulkand
- 1-2tsp rose water
- 1-2tsps rose syrup(optional)
- 1-2tbsp finely chopped almond(optional)
- 1-2tbsp finely chopped pistachios(optional)
Method:
Take a heavy based pan or kadhai, add milk, cardamom powder, sugar mix well and boil on a medium flame, while stirring occasionally 8-10 minutes.
Combine the cornflour in warm milk a small bowl and add with boil milk and cook on a medium flame10- 15 minutes, while stirring occasionally and scraping the side of the pan, add condensed milk, let it cool down to room temperature.
After coming room temperature of thickened milk mixture add gulkand, rose petals, rose water mix it very well.
Then let the mixture cool before using a popsicle or ice tray, and freeze them for6-7 hour or until firm.
After 6-7 hour or until firm takes paan kulfi from ice- tray or molds underwater to enable easy release on to a plate and serve immediately.
So now Kool-Kool Kulfi is ready for all week with various flavors 🙂