Pour the milk in a thick-bottomed pan, simmer till the milk is reduced to half its original quantity. Cool and add cream, sugar, bread, almonds, pistachios, green cardamoms, and saffron, mix well.
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- Milk, full cream 5 1/2 cups / 1 lt
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Cream 1 1/2 cups / 250 ml
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Sugar 1 2/3 cups / 250 gm
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Bread, white 1
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Almonds (badam), blanched, Peeled, roughly ground 20
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Pistachios (pista) 1/2 cup
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Green cardamoms (choti elaichi), crushed 4
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Saffron (kesar), soaked for 10 minutes a few strands
- Pour the milk in a thick-bottomed pan, simmer till the milk is reduced to half its original quantity.
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Cool and add cream, sugar, bread, almonds, pistachios, green cardamoms, and saffron, mix well.
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Pour into conical kulfi moulds and seal tightly with silver foil.
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Freeze overnight or for at least 12 hours.
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Just prior to serving, remove the moulds from the freezer.
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Dip the bottom of the moulds in hot water just for a second, to loosen the sides, and then invert on to serving plates.
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Serve with faluda (cornflour vermicelli).