Friday, 15 August 2014


Preparation time: 15 minutes
Cooking time : 30-40 minutes
Serves: 6

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

  1. Soak almonds in 1/2 cup water for an hour and peel them.Make a fine paste using a tbsp. of milk.Keep aside.
  2. Boil 4 cups milk in a pan and reduce it to half.
  3. Combine  rest of the milk with rest of the ingredients i.e. milk powder, cornflour, badam paste and sugar and mix it with boiling milk stirring continuously and bring to a boil. Add acrdamom powder.
  4. Simmer for 10 minutes or untill the mixture thickens stirring continuously. Cool completely.
  5. Pour into kulfi moulds and freeze for 4-5 hours or till firm.
  6. 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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