If you ask about Indian dessert then one thing is very sure that you have no choice... oops I mean to say there are so many variety of Indian dessert that you are unable to choice which one is Best.Really its true 100%. Some of traditional Indian desserts are Rasgulla, Gulab Jamun, Kalakand, Payasam/Phirni and many more. Nowadays they are turning for some fusion recipe too.Apart from these Kulfi is another famous dessert of India . Basically it is a popular frozen dairy dessert like ice cream. But here the main ingredient is Milk you can say. Traditionally it was prepared by evaporating sweetened and flavored milk by slow cooking. And obviously it was serving in some earthenware bowls. But you have so many choices for serving.
Prep time: 10 mins
Cook time: 45 mins
Ingredients
To Unmould : Pour some water on the outside of the moulds.
This time I followed the traditional method. As well as it came out just like fabulous. Some royal fragrance of kesar and badams makes really Royal or Shahi Kulfi as I supposed to make it. It is rich in taste and looks. I am Loving it just. Celebrate summer with this Royal kulfi...
Kesari Badami Kulfi in Honey
Prep time: 10 mins
Cook time: 45 mins
Ingredients
- 7-8 Saffron threads
- 500 ltr Milk
- 1 Cup Khova/Mawa / dried whole milk
- 1/2 cup Sugar
- 1 tsp Pistachio (chopped)
- 1 tsp Cashew (chopped)
- 1 tsp Almonds (chopped)
- 2 drops Kesari / saffron color & Flavor (optional)
- 4 tbsp Honey
- 1 tsp Raisins(chopped)
- 4 Kulfi moulds (tin moulds)
- Boil milk in a deep bowl or vessel for 10 mins.
- Add khova/mawa into the boiled milk & again boil until thick in consistency.
- Add sugar and saffron threads and 1/2 tsp of all chopped nuts and stir continuously.
- Add saffron color & flavor.Mix well.
- Set aside to coll.
- When compleately cold, pour into kulfi moulds & place in he freezer to set.
- Keep it into freezer for 8 hrs.
- When set serve with honey & chopped nuts over to it.
To Unmould : Pour some water on the outside of the moulds.
Sending this to :
Celebrate Summer - Nivedhanam & JCO
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