Guest guest Posted June 13, 2006 Report Share Posted June 13, 2006 @@@@@ KULFI - Indian Frozen Custard 4 cups Milk 1 cup Suggar 1/2 tablespoon Cornflour 3 tablespoons Khoya or 1/2 cup Heavy cream 2 tablespoons Blanched pistachios 1/2 teaspoon Saffron A pinch or rose water Boil the milk till it is reduced to 1 1/4 cup. Add cornflour dissolved in a little cold milk and cook till the consistency is thick. Add sugar and stir till completely dissolved. Remove from heat and add crushed Khoya or heavy cream with chopped pistachios and saffron or rose water. Fill the kulfi molds with the mixture and screw the tops securely. If kulfi moulds are not available, use ice-trays or small buckets such as in the Spring 2001 print magazine. Place the molds, on their side, in the deep-freeze of a refrigerator and leave for 3-4 hours. Before serving, dip each mold in warm water, unscrew top and turn out on to individual plates. Souce: Bibi Magazine, Spring 2001 Formatted by Chupa Babi in MC: 060601 ----- Quote Link to comment Share on other sites More sharing options...
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