could u give me step by step of how to make kulfi icecream?

Answer 1

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios."
Original recipe yield: 1 9x13 inch baking dish.
Prep Time:20 MinutesReady In:8 Hours 20 MinutesServings:24 (change)

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INGREDIENTS:
1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

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DIRECTIONS:
Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Answer 2

Rabri Kulfi Recipe
Traditionally, Kulfi is made by reducing milk, giving it a granular texture. The process of reducing adds milk solids as granules as the sides and bottom is scraped in. In this recipe, I add Ricotta Cheese to emulate the granular texture.
How to make Kulfi

Ingredients
1. Sweetened Condensed milk: 2 Cup
2. Milk: 2 Cups
3. Ricotta Cheese: 1 Cup
4. Instant Dried Milk: 1 Cup
5. Corn Starch: 1 Tablespoon
6. Almond extract: 1 teaspoon
7. Sliced Slivered Almonds: 2 Tablespoon
8. Crushed Pistachio nuts: 2 Tablespoon


Method
1. Combine items 1 through 5. Put in a food processor and blend about 3 seconds.
2. Put the mixture in microwave oven for 3 minutes on high. Stir and microwave another 3 minutes. Let it cool to room temperature.
3. Stir in items 6 through 8. We have not added any sugar in step 1, so the standard 24 hour ageing is not needed. We will only age the mixture in the refrigerator for 8 hours. This will ensure that mixture is at about 40º F before we start the freezing process. Also put the Kulfi molds in the refrigerator.
4. Pour the mixture in the Kulfi molds, seal and freeze. The best way is still to put the moulds in a pan filled with ice and 1 cup rock salt for each 5 cups of ice. However, you can try out your freezer. If the freezer temperature is not low enough, you will get the ice crystals.
5. Put the mold under warm water to get the Kulfi out of the mold. Serve.
Note 1: If you want add stir in 4 strands of saffron after Step 1 to get Saffron Kulfi.
Note 2: Garnish with a few drops of Rose water before serving

Answer 3

1 (14 ounce) can fat-free evaporated milk
1 cup light cream (I used half and half here)
1 (14 ounce) can low fat sweetened condensed milk
other flavoring (I sprinkled in some cinnamon, but I would imagine that chocolate or something else would work here.)

In a large bowl, stir together well the evaporated milk, condensed milk, cream, and optional other flavor.
Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl.
Freeze overnight.
Remove from the molds by resting their bottoms very briefly in warm to hot water (if you do this for too long you'll have a gooey mess!).

Answer 4

Kulfi ( Indian Ice Cream)

Method 1
Ingredients :

* Boiling Water - 1/3cup
* Cardamom - 4nos
* Condensed Milk - 425gm
* Cold Water - 1/3cup



* Unsalted pistachio nuts - 1/4cup
* Blanched almonds - 1/4cup
* Almond essence - 2drops
* Double (heavy) Cream - 2/3cup

Method of Preparation:

Pour the boiling water into a bowl, stir in a cardamom seeds and leave for 15 minutes to infuse.

Meanwhile, put the condensed milk into a blender together with cold water, pistachio nuts, almonds and almond essence. Process the mixture until very finely mixed. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until soft peaks form. Whisk into the mixture. Pour into a container and freeze until semi-frozen around the edges and mushy in the centre.

Transfer the mixture to a bowl and mash well with a fork. Divide the mixture evenly between 6-8 small moulds and freeze for at least 4 hours or overnight until firm. To serve, dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out on to serving plate.

Method 2

Ingredients :

* Milk - 6cups
* Corn flour or arrowroot - 8tbs
* Mawa - 11/2cup
* Castor Sugar - 13/4cup



* Cream - 1cup
* Keora Essence
* Badam, Pista, Cardamom - few pieces

Method of Preparation :

Preparing Mawa : Boil 1 litre milk and add a pinch of soda, stirring continuously. When it thickens to mawa consistency remove from heat and cool.

Put corn flour and sufficient amount of mil to make thick paste. Grind it for few seconds. Add rest of milk and grind once again. Pour it into a vessel and boil until it thickens. Add mawa to it and remove immediately from heat. Grate badam, pista and cardamom. Add sugar and cream to it. Add this to the prepared paste. Pour a few drops of keora essence. Fill the paste in a conical container. Seal tightly with aluminium foil and freeze.

Answer 5

INGREDIENTS:
1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom

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DIRECTIONS:
Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.