Should I prepare ‘Saffron elaichi kulfi’ for the summer days? Nahh…mango kulfi? Predicable. Jack fruit kulfi? No it’s again fruit, and then here I prepared something from vegetable. Yes, it is lauki kulfi; the bottle gourd, which is good for summer, very light in stomach and have so many nutritional value.
Ingredients:
- Full cream milk: ½ liter
- Khoa/Mawa: 100 gm
- Sugar: 100 -150 gm
- Green cardamom: 7-8 no.
- Pistachio: 15-18 no.
- Color (optional): Apple green
Preparation:
- Peel off and grate lauki, keep aside.
- Slice pistachio thinly, keep aside.
- Peel off green cardamom, make powder, and keep aside.
Method:
- Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
- 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. Boil the milk for 5-7 minutes, so that it reduces to half, add lauki (bottle gourd), further boil it for 4-5 minutes till you get it thicker, add sugar and let it boil for couple of minutes.
- Add Khoa, stir it continuously till it starts boiling, add half of pistachio and green cardamom powder, and let it boil for couple of minutes. Put off the flame.
- Allow it to cool, blend the prepared mixture for a while, add ¼ quantities of pistachio into it; pour this mixture into the cup/kulfi-mould decorate with left out dry fruits, freeze the kulfi for 6-8 hours.
- Now, ‘Lauki (bottle gourd) kulfi’ is ready to serve, you can serve directly.
Lauki (bottle gourd) kulfi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.