Having ice-cream when it is pitch dark outside accompanied with heavy rains and thunder has its own joy.Do you like to eat ice-cream when it is cold outside too?
Got this recipe from a friend who in turn got it from a kulfi-wala.Since it was only an approximate recipe,I looked up a few videos on the net to make sure and have provided revised measurements.
Full fat milk - 1ltr -approximately 5 cups
Sugar - 1 cup heaped
Cornflour - 1 tsp
Saffron strands-a few,soaked in warm milk
Almonds - 15,sliced
Cardamom powder - a pinch
Badam essence - few drops(optional)
In a thick bottomed kadai add the milk and take out about 1/4 cup.Mix the cold milk with cornflour and keep aside.
Switch on the flame and keep on high till the milk boils.Then simmer and keep stirring for about 15-20 minutes when the milk starts reducing and very slightly changes in colour.
Mix in the cornflour paste as you keep stirring.The milk would thicken instantly,so make sure you keep stirring to avoid burning.
Add in the sugar,the kesar mix and the badam.Simmer for 2-3 minutes.Mix in the cardamom and badam essence(if using)and switch off the flame.
Let it cool to room temperature and then pour into kulfi moulds and freeze for 4-5 hours.
Remove from the moulds and serve garnished with some more sliced almonds for an extra crunch.
- You could replace the almonds with pistachios or cashews too.Or use a combination of all the nuts-yum!
- If the kulfis do not easily come out of the moulds,just place the moulds under running tap water and try again.Keeping it out in room temperature for a few minutes helps too.
- If you do not have a kulfi mould(I don't have one too,this one is an ice-pop mould)set it in a tight fitting plastic box or a tupperware,scoop it out and serve.