Jack fruit kulfi

• Servings: 6-7
• Preparation time: 10 12 minutes.
• Cooking time: 15-17 minutes.
• Blending time: 2-3 minutes.
• Freezing time: 6-8 hours.
• Total time: 32 minutes.

Phew, it was so tiring and scorching summer in Kanyakumari. Tamil Nadu is known for its hot, humid, horrendous summer and practically non-existent winter in most part of it.

But just today I realised that summer is not a bad thing after all, we have variety of fruits in the summer in contrary I love summer “I can eat all types of ice-cream, kulfi and the variety of drinks.

And I have fallen in love with ‘jack fruit kulfi’ so yummy…

Just indulge yourself to prepare the frozen dessert, which is healthier too.

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 members, it was finished same day.

Ingredients:

• Jack fruit: 10-12 seed
• Full cream milk: ½ litre
• Khoa/Mawa: 100 gm
• Sugar: 80-100 gm
• Makhana (Fox nut):  15-20 no.
• Cashew nut: 10-12 no.
• Green cardamom: 3-4 no.

Preparation:

1. Dry roast fox nut till it gets crisp. Allow to cool, grind coarsely along with half quantity of cashew nut. Keep aside.
2. Slice thinly the rest half quantity of cashew nut, keep aside.
3. Peel off green cardamom, make powder, and keep aside.
4. Deseed the jackfruit, and grind the pulp till smooth paste, 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 after 7-8 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
3. Add Khoa and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add mixture of coarsely ground fox nut and, cashew nut.
4. Milk starts to solidify, it will become thick, now put off the flame, allow it to cool, add cardamom powder and blend the mixture. Add jack fruit pulp and blend again 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.
5. Now, Jack fruit kulfi is ready to serve.

Jack fruit kulfi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.