Wednesday 9 July 2014

Preparation time: 10 minutes
Cooking time : 30 minutes
Serves: 4


4 cups+ 1/2 cup full cream milk
3 tsp cornflour
3 tbsp milk powder
6 tsp sugar or as per taste
1/2 tsp cardamom (elaichi) powder

  1. Boil 4 cups milk in a pan and reduce it to half.
  2. Combine  rest of the 1/2 cup milk with rest of the ingredients and mix it with boiling milk stirring continuously and bring to a boil.
  3. Simmer for 10 minutes or untill the mixture thickens stirring continuously. Cool completely.
  4. Pour into kulfi moulds and freeze for 4-5 hours or till firm.
  5. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a fork, in the centre of the kulfi and pulling it out.

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