Kesar Kulfi, an easy and cost effective recipe, sounds well thought out with simple steps to follow.
Blending the rock candy with frozen almonds and cashews is a clever tip to achieve a fine powder without it turning sticky. Boiling the milk until it turns creamy and then adding the almond-cashew powder mix with soaked saffron strands will surely result in a rich and flavorful kulfi base. And the step of allowing it to cool completely before pouring into molds ensures a smooth texture. Freezing it overnight ensures it's perfectly set for serving. It sounds like a delicious and refreshing treat!
The following is the detailed recipe.
Ingredients Required:-
750 ml Milk / பால்
3 nos. Rock Candy / கல்கண்டு
10 nos. Almond / பாதம் பருப்பு
15 nos. Cashews / முந்திரி பருப்பு
2 tbsp Badam Pisin / பாதாம் பிசின்
Few Strands of Kesar / குங்குமப்பூ சிறிது
½ tsp cardamom powder / ஏலக்காய் தூள்
step 1: blend rock candy with frozen almonds and cashews to fine powder. frozen nuts helps to make fine powder. it doesn't turn sticky while grinding. soak kesar strands separately in a bowl.
step 2 : boil 750 ml milk in a thick bottomed kadai. once boiled, reduce flame to simmer and boil for another 20 minutes. stir in between. scrap sides of the kadai. then, milk turns creamy. now add 2 tbsp almond cashew powder mix with soaked kesar strands. boil in high flame once. turn off the flame.
step 3: allow to cool completely. pour into small glass or tumblers. insert spoon. kulfi mould ready to refrigerate. freeze overnight or more than 8 hours.
serve kulfi & enjoy.
