Kesar elaichi kulfi (saffron cardamom kufi)

Summer can never be fun without ice cream, everybody’s heart get dancing after taking ice-cream.This kulfi was really appreciated by my family member, it was finished same day.

Ingredients:

  • Full cream milk: 1 liter
  • Khoa/Mawa: 250 gm
  • Sugar: 100 -150 gm
  • Makhane (Fox nut):  15-20 no.
  • kesar(Saffron): 1 pinch
  • Almond:  15-20no.
  • Cashew nut: 15-20 no.
  • Elaichi (Green cardamom) : 7-8 no.

Preparation:

  1. Dry roast fox nut till it gets crisp. Allow to cool, grind coarsely along with half quantity of almond and cashew nut. Keep aside.
  2. Slice thinly the rest half quantity of almond and cashew nut, keep aside.
  3. Peel off green cardamom, make powder, and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan.
  2. Apply some ghee (clarified butter) at the base and inner wall of the pan.
  3. Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval.
  4. After 8-9 minutes it reduces to half of volume, add saffron (see the photo). Don’t forget to scrap and stir continuously.
  5. Next 3-4 minutes milk will become thicker add Khoa and sugar, reduce the flame.
  6. Milk starts getting thick consistency with granular texture (see photo).
  7. Further within couple of minutes add mixture of coarsely grinded fox nut almond, cashew nut.
  8. Next couple of minutes milk starts to solidify, further couple of minutes; it will become thick, now put off the flame, allow it to cool, add cardamom powder and blend the mixture.
  9. Add ¼ quantities of dry fruit into it; pour this mixture into the cup/kulfi mould decorate with left out dry fruit, freeze the kulfi for 6-8 hours.
  10. Now, Kesar ilayachi kulfi (saffron cardamom kufi) is ready to serve, you can serve directly.
    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

    Ingredients

    Ingredients

    Pour the milk into the pan

    Pour the milk into the pan

    allow it to boil

    allow it to boil

    add saffron

    add saffron

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add Khoa and sugar

    add mixture of coarsely grinded fox nut almond, cashew nut

    add mixture of coarsely grinded fox nut almond, cashew nut

    milk starts to solidify

    milk starts to solidify

    milk starts to solidify

    milk starts to solidify

    blend the mixture

    blend the mixture

    Add ¼ quantities of dry fruit

    Add ¼ quantities of dry fruit

    Add ¼ quantities of dry fruit

    Add ¼ quantities of dry fruit

    pour this mixture into the cup/kulfi mould

    pour this mixture into the cup/kulfi mould

    decorate with left out dry fruit, freeze the kulfi for 6-8 hours

    decorate with left out dry fruit, freeze the kulfi for 6-8 hours

    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

    Kesar elaichi kulfi (saffron cardamom kufi)

CC BY-NC-SA 4.0 Kesar elaichi kulfi (saffron cardamom kufi) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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