Kulfi is one of the most delicious frozen Indian desserts, popular in many countries around the world. It is very similar to western ice cream. The best kulfi's I have tasted are on the streets of Kolkata where they sell the flavors according to seasons - lechee kulfi, Kesar kulfi, Mango kulfi etc.
Kulfi is not made with cream, it's made with reduced milk. I make this traditional kulfi with watermelon pulp and serve with chocolate sauce.
Ingredients :
Seedless watermelon pulp - 1/2 cup
Milk - 1 ltr
Sugar- As per taste
Condense milk - 1/2 cup
Chocolate Sauce as per requirement
Method :
Heat milk in a heavy bottomed nonstick saucepan and bring it to boil. Increase the heat to med-high and let it come to a boil.
Give it an occasional stir so that the milk does not stick to the bottom. Non-stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. When the milk has reduced . Cool completely.
Add watermelon pulp and mix well.
Now take a kulfi mould and fill it with the ready mixture. Refrigerate for 3-4 hours or till done.
Then remove the kulfi from freezer. Once frozen you can run the mould under water to enable easy release on to the plate.
Now using a knife cut it into rounds and keep them in the center of the plate and decorate it with choclate sauce. The delicious kulfi is ready to eat.
Sending this to Indrani's "Spotlight - Show Your Best" hosted by me, Viji's "SHOW YOUR STYLES TO THE WORLD SERIES - 2" event, Sizzling Tastebud's "Summer Splash" event, Sumee's "Bon Vivant #13 - Kids Delight" event, Nayna's "Lets cook for kids"event
Kulfi is not made with cream, it's made with reduced milk. I make this traditional kulfi with watermelon pulp and serve with chocolate sauce.
Ingredients :
Seedless watermelon pulp - 1/2 cup
Milk - 1 ltr
Sugar- As per taste
Condense milk - 1/2 cup
Chocolate Sauce as per requirement
Method :
Heat milk in a heavy bottomed nonstick saucepan and bring it to boil. Increase the heat to med-high and let it come to a boil.
Give it an occasional stir so that the milk does not stick to the bottom. Non-stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. When the milk has reduced . Cool completely.
Add watermelon pulp and mix well.
Now take a kulfi mould and fill it with the ready mixture. Refrigerate for 3-4 hours or till done.
Then remove the kulfi from freezer. Once frozen you can run the mould under water to enable easy release on to the plate.
Now using a knife cut it into rounds and keep them in the center of the plate and decorate it with choclate sauce. The delicious kulfi is ready to eat.
Sending this to Indrani's "Spotlight - Show Your Best" hosted by me, Viji's "SHOW YOUR STYLES TO THE WORLD SERIES - 2" event, Sizzling Tastebud's "Summer Splash" event, Sumee's "Bon Vivant #13 - Kids Delight" event, Nayna's "Lets cook for kids"event
