About:

It is a frozen Indian desert. It is often described as “traditional indian subcontinet ice cream”. Made from full cream milk thickened with Koya and badam (Almond).
As a healthy option have replaced full cream with low fat Milk and Milk powder. Honey is used in place of Sugar.

Yields: 4-6 kulfis
Preparation time: 10mins
Cooking time: 35-40mins

Ingredients:

• Milk-2 Pint/ 1 ltr (semi-skimmed)
• Honey-1/2cup or (as per the taste)
• Almond(Badam)- 1/4cup (coarsely ground)
• Cardamom powder-1/4tsp
• Low fat Milk powder-1/2cup
• Corn flour-2tsp
• Kesar/ saffron strands-1/2tsp

Procedure:

• In small bowl soak saffron in a little warn milk and keep aside.
• In other bowl dissolve milk powder, corn flour in milk (1cup) without any lumps
• Put milk in a broad non-stick pan and bring it to boil
• Add ground almond and give it a mix
• Add milk powder-corn flour mixture, honey, cardamom powder, soaked saffron strands and simmer over a medium flame for 8-10min/until the milk thickens a bit.
• As it thickens turn off the flame and allow it to cool down completely.
• As it cools down pour the mixture to the kulfi moulds. Refrigerate for 3-4hours.
• To demould: just hold the mould under running water for a minute and demould.

Note:

• Quantity of sweetness can be increased or decreased as per the taste.
• Almonds were not blanched to retain all of its nutrients. They can be blanched as per choice
• If you want the kulfi to be more creamy in texture you add cream or half and half milk
• You can even use condensed milk or sweetened koya instead of milk powder-corn flour mixture
• You can even replace sugar for honey
• You can replace low fat milk with full fat milk