Kulfi is the Indian egg less ice cream and is very popular amongst all from children to elder ones.It can be made with a variety of flavors and chills the heat of summer season. It was traditionally prepared by evaporating sweetened and flavored milk via slow cooking ,with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn ,until its volume was reduced by a half ,thus thickening it ,increasing its fat,protein,and lactose density.You can enjoy this idea summer treat with you friends and family after an elaborate meal.
1.Full cream milk-4 cups
4. Badam-10 nos
5.Saffron -a generous pinch
6. Condensed milk-1 tbsp
1.Soak badam for few minutes in hot water .Peel the skin .In a blender take sugar,almond,cardamom and saffron.
2. Grind it to coarse mixture .Boil milk in a pan and simmer for 15-20 mins.stir in between to avoid burning at the bottom.
3.Keep stirring.When it becomes thick and creamy add sugar nuts mixture and simmer.
4.Add condensed milk and simmer for 5 mins until it becomes thick and coats the ladle . Switch off and cool down completely.
5.Pour in and fill the kulfi moulds ,seal them and put in refrigerator for 5 to 6 hours.
6.When kulfi is well frozen pour it out on the serving plates,garnish with saffron strings and serve the delicious kesar badam kulfi.
- Mould are good the freeze kulfi within but if you don’t have them you may use small bowls to freeze a kulfi brick a large container.