Mango Kulfi

Kulfi is a frozen Indian dessert made by evaporating milk and other flavoring agents and freeze in a kulfi mould.
My family loves to eat ice cream especially the mango flavor and I tried this mango kulfi with the store bought mango pulp.
I have adapted the recipe from Tarladalal and came out very delicious and now to the recipe of exotic kulfi................

Ingredients

Ingredient	Quantity
Milk	21/2cups
Milk powder	1/4cup
Condensed milk	1/2cup
Sugar	2tbs
Mango pulp	1cup
Cardamom Powder(optional)	1/4tsp

Method 

• Mix all the ingredients except mango pulp in a heavy bottom pan and bring it to a boil.Then simmer it for 10 -15 minutes until the mixture gets thick and let it cool.
• Once the mixture gets cool down completely add the mango pulp and mix it well.
• Pour it in a kulfi mould or posicle mould and freeze it for minimum 6-8 hours or completely set.
• To unmould the kulfi run it under the tap water for 30 seconds and pull it gently.
• Mango kulfi is ready.

 Enjoy..............................................

• Add the mango pulp to the milk mixture after it is completely cool down.
• Adding cardamom powder is purely optional.
• I used the popsicle mould to make the kulfi,if you are using plastic glasses put the mixture and freeze it halfway then insert a popsicle stick,wrap it with a foil and freeze it again.

Sumber http://www.naliniscooking.com

Rose Kulfi

I had this rose kulfi few months back in a restaurant  buffet menu and my kiddo loves it a lot so I tried it out last week.As I have already posted Mango kulfi and Kesar pista kulfi which involves cooking and cooling.But today's version of kulfi doesn't have cooking process and I made it in a scratch.The kulfi came out very creamy and delicious and this goes for the Mini serving theme for Blogging Marathon#31.Now lets get into the recipe........................

Ingredients

Ingredient	Quantity
Heavy Cream	275ml
Condensed milk	3/4cup
Whole milk/2% milk(chilled)	11/2cup
Rose syrup(Rooh Afza)	1/3cup
Cardamom powder/ellakai podi	1/2tsp(optional)
Rose Essence	1tsp

Method

• In a bowl beat the cream to a creamy consistency with a electric beater or whisher.(no need of peak consistency)


• To this add the condensed milk,milk,rose syrup,essence and cardamom powder.Give it a nice mix.


• Fill it in a kulfi or popsicle mould,cover it with the lid.


• Keep it in the frezeer for atleast 8 hours or overnight or till it becomes firm.


• Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

Enjoy.........................................................

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some powdered sugar while mixing.
• Here I used 2% milk and the low fat condensed milk.
• Adding the cardamom powder is purely optional,I didn't use.
• Coarsely powdered pistachios can be add while mixing for extra taste and texture. 

Check out the fellow bloggers participate in Blogging Marathon #31.

Sumber http://www.naliniscooking.com

Kesar Pista Kulfi/Saffron and Pistachios Ice cream

For the final day of blogging marathon #27 under the theme I made kesar pista malai kulfi,I have already posted mango kulfi which is a hit in my family.
Today I wanted to try the kesar pista kulfi using condensed milk and evaporated milk instead of condensing the regular milk.
Use of condensed milk reduces the cooking time as well as makes the kulfi more tastier and rich.Now off to the recipe................................

Basic Information

Ingredients
 

Ingredient	Quantity
Evaporated milk	11/2cups
Sweetened Condensed milk	3/4cup
Milk	1/2cup
Milk powder	1/4cup
Pistachios(coarsely ground)	2tbs
Cardamom powder	1/4tsp
Saffron threads	10-12

Method

Soak the saffron in a tbs of warm milk an mix the milk powder with the remaining milk,set it aside.
In a heavy bottom pan take the evaporated milk,condensed milk and the milk powder mixture,bring it to a boil.Then reduce the flame and simmer it for 15-20 minutes.

Now add the cardamom powder follows the ground pistachios.Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

Finally add the soaked saffron and mix well,put off the fire.Let it cool dowm to room temperature.

After cooling fill it in a kulfi or popsicle mould,cover it with the lid and keep it in the frezeer for atleast 8 hours or overnite or till it becomes firm.

Remove it from the mould by running under the warm water to loosen the kulfi,serve it immediately.

Enjoy...........................................................................

• If you don't have popsicle mould  fill it in a condiment cup or paper cup and cover it with a foil after 2 hours of freezing insert the ice cream stick to it ad freeze it again.
• The amount of sugar in the condensed milk is enough but if you want add some sugar while boiling.
• While pouring in the mould mix the mixture every time and  pour it otherwise the nuts and cardamom powder settle in the bottom.

Check out my fellow bloggers participating in Blogging Marathon#27.

Sumber http://www.naliniscooking.com