Indian Cooking Manual Its all about Indian food

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:

1. Peel off and grate lauki, keep aside.
2. Slice pistachio thinly, keep aside.
3. Peel off green cardamom, make powder, and keep aside.

Method:

1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
2. 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.
3. 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.
4. 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.
5. 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.

This entry was posted on Thursday, September 14th, 2017 at 9:24 pm and is filed under All Recipes, Summer Coolers, Sweets & Desserts. You can follow any comments to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.