does anyone have good recipe for kulfi?

Question

I tried many but could never get it right.
please give me your tried recipe.Thank you.

Answer 1

Ingredients

• 1 1/2 litre full cream milk
• 1/2 kg. sugar or according to taste (Diabetics can add artificial sweetener but add it after cooling)
• 1/4 pint of double cream, malai if you live in India (optional)
• 1 tbs. corn flour or arrowroot flour
• 1 tbs. semolina (sooji)
• 3-4 tbs. cold milk or water
• A few strands of saffron (optional)
• 50 gm. almonds, blanched and chopped
• 1/2 cup green pistachios, blanched and chopped
• 1 tsp. green cardamom powder (ground illaichi)
• A little rose water or Kewda (screw pine) water

Instructions

1. Soak pistachio and almonds in hot water, leave for 1/2-1 hour. Hot water loosens the skin. Peel the skins off. Slice thinly or chop in a nut chopper. Do not put in food processor, it will make them too fine & paste like.
2. Boil milk in a wok or karahi/kadhai, until it is reduced to half. You must keep stirring it regularly. If it catches or burns, you have to throw away the whole amount because the smell of burnt milk is rather unpleasant. A heavy bottomed pan or wok works better, as milk is less likely to catch.
3. Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive, rough texture.
4. Dissolve corn flour and semolina in 3-4 tbs. of cold milk or water.
5. Add this, sugar, saffron and cardamom powder to the milk.
6. Stir continuously and boil for a further 5-10 minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for a further 5 minutes.
7. Cool.
8. Add chopped almond powder and pistachio.
9. Whisk double cream until thick and fluffy, add to the cooled condensed milk, and fold in gently. I usually omit the cream.
10. Freeze in Kulfi moulds or in any airtight container. If you have an ice-cream maker, use that. It will give you a much softer Kulfi. It is traditionally quick frozen in a mix of salt and ice (at low temperature of -20° C). This temperature is difficult to reach in normal home freezer. Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less in hot countries. If you don’t have time, either stand the moulds in a bowl of hot water for 10-15 seconds or microwave on full, for no more than 10-15 seconds.
11. Using a knife, ease each kulfi out onto the plate.
12. Serve with Falooda or on its own.

ENJOY!!

Answer 2

Kulfi Recipe
This very rich version of a classic Indian Sweet is one of my favourites and is a mix of sweet creamy nutty textures. I

Ingredients
450ml evaporated milk
1tsp ground cardamom
150ml lukewarm milk
20g ground almonds
40g ground rice
50g sugar
450ml double cream
1tsp vanilla or almond essence
100g unsalted pistachio nuts

Instructions
1. Warm the evaporated milk over a medium heat until at boiling point. Remove from heat and add ground cardamom.

2. Meanwhile make a smooth paste by slowly adding the ground almonds and rice to the lukewarm milk, stirring continuously.

3. Add the paste, sugar and cream to the evaporated milk. Cook over a medium flame for 15 minutes, stirring all the time. When the mixture has cooled slightly, add the vanilla essence. Crush the pistachio nuts and mix in half of them.

4. Cool the mixture to room temperature. Cover the mixture with clingfilm, allowing it to touch the surface of the mixture to prevent a skin forming on the top.

5. Place the cooled mixture in individual moulds or a loaf tin, and place in the freezer for at least 4 hours.

6. Move the Kulfi to a refrigerator for about 1½ hours to soften (exact time will depend on the size of the container). To serve, scatter the remaining crushed pistachio nuts over the portions.


Bon appetite

PHIL M

Answer 3

Kulfi (Indian Ice Cream) Recipe
Servings: 1





Ingredients

----BASIC RECIPE----
4 cup milk
8 teaspoon sugar
8 green cardamom pods, seeds
1 removed and ground
1 tablespoon thinly sliced pistachio nuts
1 (optional)
----AAM KULFI (MANGO KULFI----
4 cup milk
4 tablespoon sugar
1/8 teaspoon freshly grated nutmeg
1 cup pulp from freshly pureed
1 ripe, sweet mangoes
----KESARI KULFI (SAFFRON KULFI----
1/2 teaspoon crushed saffron threads
1/2 cup heavy cream



Directions

Place the milk in a medium-sized heavy pan over high heat. Bring to a full boil while stirring constantly to prevent a skin from forming.

Lower the heat and continue boiling gently 45 - 60 minutes, until the milk is reduced to 1 3/4 cups; stir frequently to keep the milk from sticking and burning or boiling over. When the milk is reduced sufficiently, stir in the sugar and ground cardamom and let stand until completely cool.

Divide the mixture evenly among four small (about 1/2 cup) flan molds or muffin tins. Cover tightly with foil or plastic wrap and place in the freezer for at least four hours.

To serve, dip the molds into boiling water for a few seconds to release the kulfi. Transfer to individual serving plates, garnish with the sliced pistachios (if used) and serve at once.

For the Aam Kulfi (Mango Kulfi) Proceed as above, folding in the nutmeg and mango pulp before transferring the mixture to FIVE molds.

Makes 5 portions.

For the Kesari Kulfi (Saffron Kulfi)

Follow the top recipe exactly, but fold in 1/2 tsp. crushed saffron threads and 1/2 heavy cream before filling the molds.

Makes 4 portions.

Answer 4

Recipe for Kesar Malai Kulfi

Ingredients :

1 litre full fat milk
3/4th cup sugar
¼ tsp elaichi powder
a few saffron strands
1 tbsp arrowroot or cornflour

Method :

Soak the saffron in a little warm milk.
Keep aside. Mix the arrowroot in 2 tbsp of water and keep aside.
Put the milk in a board non-stick pan and allow it to boil.
Put the arrowroot solution and sugar and mix well.
Boil on a medium flame and keep on stirring continuously till the milk reduce to a little less than half the original quantity.
Cool completely and put the elaichi powder and saffron mixture and stir well.
Pour into kulfi moulds and freeze overnight till it sets.
To unmould, allow the moulds to remain outside the refrigerator for at least 5 minutes and then unmould by inserting a wooden skewer stick or a fork, in the centre of the kulfi and pulling it out.

Answer 5

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)


Preparation of kulfi recipe :
Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Answer 6

since you have got the recipe from so many people,when you make,kulfi,please give one to me
my mouth started watering seeing the question,and yes i too hav noted the recipie down,will catch with you,thaks for putting a sweet (mitha) question

Answer 7

Hey sumana kaisi ho ?? well recipe ke liye milk lo 1/2 packetz fir usse ubalo jab woh bohot achhe se ubaal jayaga sugar do (25sp) uske baad usse fir se ubalo usmain kismish,badam etc.. do nd at last usmain flavour do aur fir fridge main rekh do . After u eat dat tell me how it was

Answer 8

http://allrecipes.com/recipe/kulfi/detail.aspx

Alot of recipes here

Answer 9

http://www.tarladalal.com/recipe.asp?id=4005

Answer 10

http://allrecipes.com/ check in this