Badam Kulfi

Ingredients: Whole or 2% Milk 8 cups
Condensed Milk 1 8 oz tin
Cornflour 2 tbsps.
sugar 4 tbls
Rose water 1/4 tspn.
2 tbsps sliced almonds or almonds soaked, peeled and chopped fine.
10 to 15 pistachios (non salty) chopped fine.
Green cardamom powder a pinch (from 3 to 4 pods)

Cooking Instructions: Boil 8 cups of milk. Add Condensed milk mix cornflour with 1/2 cup cold milk and stir into hot milk. cook on medium heat till a little thick. Remove from heat and stir in both essence and almond and pistachio. Cool it before pouring into kulfi moulds or icecream cones. Freeze for 6 to 10 hours before serving.

To remove kulfi from the steel or plastic moulds, dip the mould in hot water and the kulfi will slide out easy.

Kulfi

Ingredients:
Fresh milk 1/4 cup
Ground rice 2 tbsp
Ground almonds 1 tbsp
evaporated milk 1 can
Ground cardamom 1 tsp
Sugar 5 tbsp
Double cream 1/2 cup
Rose water 1 tbsp Or any other flavoring such as vanilla or almond 5-6 drops
Shelled, unsalted pistachio nuts 2 tbsp (lightly crushed)

Method:
Boil the milk until it becomes lukewarm. Mix the milk with ground rice and ground almonds in a small bowl, pouring the milk gradually until the ingredients are turned into a thin paste and stirring them continuously to prevent the formation of lumps. Put the ground cardamom to the evaporated milk after heating it to the boiling point. Remove the pan from the oven, add the almond, rice mixture and stir them. Add the sugar and cream and cook the ingredients for 12-15 minutes on medium heat stirring them continuously. Allow them to 6.cool slightly after removing the pan from the oven. Add the rose water for flavor and half of the pistachio nuts. Allow the mixture to cool completely. Stir the mixture continuously without allowing a creamy layer to form on the surface. Put the mixture into a plastic ice cream box or individual moulds when it has cooled completely. Spread the remaining pistachio nuts on top of the mixture and place the ice cream in the freezer or in the ice-making compartment of a refrigerator for 4-5 hours.

Kulfi from a packet

Butterscotch Kulfi ( Strawberry)

Ingredients:

Milk - 1/4 gallon
Strawberry - 2 pints Flour - 2 tsp. Cream - 1/4 cup Raisins - 20 Sugar Syrup - 1/4 cup

Method:
1.Boil the milk, reduce its quantity to half.
2.Add sugar, flour and cream. Stir boil until thick.
3.Remove. Allow to cool.
4.Wash the strawberry, and blend to a pulp 5.Add the strawberry pulp and raisins to the thickened milk and mix well.
6.Fill in plastic moulds and place in the freezer for 8 to 9 hours.

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