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* Exported from MasterCook *
Kulfi - Indian Frozen Custard
Recipe By : Bibi Magazine, Spring 2001
Serving Size : Preparation Time :0:00
Categories : Volume 9-10 Oct 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups milk
1 cup sugar
1/2 tablespoon cornflour -- (cornstarch)
3 tablespoons Khoya
or 1/2 cup heavy cream
2 tablespoons blanched pistachios
1/2 teaspoon saffron
1 pinch rose water
Boil the milk till it is reduced to 1 1/4 cups. 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.
Source : Bibi Magazine, Spring 2001
Formatted by Chupa Babi in MC: 060601
Contributed to the FareShare Gazette by Chupa; 13 June 2006.
www.fareshare.net
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