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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Found . Kulfi is supposed to be stumbled upon by people living in the Himalayas who learnt the art of frozen food. Noorjehan, the wife of emperor Jehangir (son of the great Mughal King Akbar), is said to have transported great quantities of ice from Himalayas to the palace where it was stored in the underground storage of the royal palaces in Old Delhi. The ice was naturally insulated by the earth and so melted slowly. Noorjehan would serve the ice, crushed or shaved, with fruit pulps and sweetened milk as a unique dessert. However, the advent of modern refrigeration actually popularized this frozen dessert in India. Tip: Tinned mango can also be use if mango pulp is not available. However, do not add the syrup in the kulfi. Time does NOT including cooling of milk base nor chilling for at least 3 hours. Ingredients:
1/4 cup almonds |
1/4 cup pistachios |
2 1/2 cups milk |
1/4 cup powdered milk |
1/2 cup sweetened condensed milk |
1/4 cup sugar |
3 saffron strands, recipe says a few -rz changed it to 3 strands |
1 cup mango pulp |
Directions:
1. Blanche almonds and pistachios in hot water for 1 minute-not too long or they get soft, drain.
2. Meanwhile, combine milk, milk powder, and sweetened condensed milk; bring to a boil on medium high-stirring.
3. LOWER burner temperature, add sugar and saffron, simmer for 10-15 minutes or until mixture thickens, stirring constantly while simmering.
4. Remove from burner and cool completely.
5. When nuts are cool, remove skins and chop coarsely.
6. Mix the mango pulp with the cooled milk mixture.
7. Mix mango mixture for 15 seconds in a mixer if required.
8. Stir in chopped nuts.
9. Pour into individual 4 ounce containers (maybe disposable glasses would work), cover, and freeze till set, about 3 hours.
10. Unmold and serve, or serve directly out of container.
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