Ingredients
Full fat milk - 1 ltr (I used 2% milk)
Corn flour - 1 tbsp
Sugar - 1/3 cup
Almonds - 8-10 nos, finely chopped
Saffron strands - few
Method
- Soak saffron in some warm milk (1 tbsp) and keep it aside.
- Dissolve the corn flour in some water, say 1 or 2 tbsp and set aside.
- Add the milk to a wide pan, preferably a non-stick one and bring to a boil. Scrape down the sides and stir now and then to avoid sticking to the sides and bottom. Add the dissolved corn flour and sugar and mix well. Also add the saffron dissolved milk. Heat over medium flame, scraping and stirring every now and then until the milk thickens and reduces to half of the original quantity.
- Cool completely. Pour into the kulfi moulds or in any freezer safe bowl and freeze for atleast 5 to 6 hours or until set.
- To unmould, allow the moulds to remain outside the refrigerator for 3-5 minutes and then unmould. Or you can also run some cold water over the moulds and your job is instantly done.
- Start digging in immediately :)
No comments:
Post a Comment
Thanks so much for taking the time to leave a comment. I just love hearing from you!