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Recipes in English
>>
Dessert / Meetha Recipes >>
Strawberry Kulfi |
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1
litre milk |
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1
tsp cornflour |
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1
cup sugar |
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1/2 tsp cardamom powder |
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A
few saffron strands |
For
the strawberry sauce
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1/2 cup strawberries, crushed |
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4
tsps sugar, powdered |
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Soak the saffron in a little warm milk and keep aside.
Dissolve the cornflour in one tablespoon of milk and keep
aside.
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Boil the milk and let it simmer over medium flame, stirring
continuously till the milk reduces to three-fourth little
more than half the original quantity.
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Add the corn-flour solution, sugar and bring to a boil.
Simmer for five minutes. Cool completely. Add the saffron
mixture, cardamom powder and mix well.
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Pour into a freezer-proof bowl and freeze for about four
hours.
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Remove and blend in the liquidiser to break all the ice
crystals till the mixture is smooth and creamy.
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Pour into six kulfi moulds and freeze overnight until it
sets.
To unmould, allow
the moulds to remain outside the refrigerator for five
minutes and then unmould by inserting a wooden skewer stick
or a fork in the centre of the kulfi and pulling it out.
Serve topped with the strawberry sauce.
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To
make strawberry sauce, blend the strawberries well with
sugar.
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