Kulfi Recipe to Beat The Summer I All Time Favourite

 

Summer is about to come and these days we have only one thing in our mind how to survive this summer, we want to do something in such a way that we can enjoy the summer season while keeping our bodies cool. And there is only one name that comes to our mind and that is kulfi. Kulfi is a delight to eat in the summer season. So let’s start making Kulfi.

Ingredients required: kulfi

2 litre milk

 ¼ tsp saffron / Kesar

  ½ cup sugar

  ½ tsp cardamom powder

  2 tbsp cashew (chopped)

  2 tbsp almonds (chopped)

 2 tbsp pistachios (chopped)

Also Read: Besan Ke Ladoo Recipe- Made Super easy

Ingredients required:  Instant mawa 

  1 cup cream

  ½ cup milk

   1 cup milk powder 

 Method: How to make instant mawa 

How to make mawa using milk powder: 

First of all, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder. 

Stir well making sure there are no lumps. Now continue to cook on low flame. As the mixture thickens and separates from the pan, continue stirring.

Instant mawa is ready, you can use it immediately or refrigerate it and use up to a week.

Method: Kulfi

First of all, you have to take 2 litres of milk in a bowl, along with ¼ tsp saffron.

 Now Stir well and get the milk to a boil. Continue to boil the milk until the milk reduces to a quarter. 

Add the cooked mawa and stir well after the milk has thickened. In addition, stir in 1/2 cup sugar and simmer for 2 minutes over low heat.

Now add ½ tsp cardamom powder, 2 tbsp cashew chopped, 2 tbsp almonds and 2 tbsp pistachios. The kulfi mixture is ready to solidify after thorough mixing.

 Finally pour the kulfi mixture into kulfi moulds, for this process, you can also use a matka or glass cups whichever is available. Cover and freeze for 8 hours or until sets completely. 

The kulfi is fully set and ready to be served after 8 hours. Add some chopped pistachios to the malai kulfi as a final topping before serving.

Hope you find this recipe a helpful one during these summer days. Happy cooking.