Ingredients ( Serves – 4 )
- Milk – 250 Millilitres
- Milkmaid – 50 ml
- Sugar – As required
- Milk Powder – 2 Teaspoons
- Cardamom Powder – 1/4 Teaspoon
- Fennel – 1 Teaspoon
- Saffron – 4-5 Strands
- Dry Rose Petals – 1 teaspoon
- Almonds – 2 Teaspoon
- Pistachios – 2 Teaspoon
- Cashew Nuts – 2 Teaspoon
- Melon Seeds – 1 Teaspoon
- Poppy Seeds – ½ Teaspoon
Method
- Pour Milk Into A Heavy-Bottomed Pan And Bring It To A Boil.
- Reduce The Heat And Simmer, Stirring Frequently, Until The Milk Reduces To Approximately Half Its Original Volume.
- Add the milkmaid and mix well.
- Add Milk Powder And Mix Well To Avoid Lumps.
- Add all the nuts, seeds, Rose petal and spices in a mortar pestle and grind well until gritty.
- Then add this Kulfi Masala in the Warm milk mixture.
- Continue Cooking On Low Heat Until The Mixture Thickens To A Creamy Consistency.
- Adjust the sweetness with sugar.
- Allow The Mixture To Cool Completely.
- Pour Into Two Kulfi Moulds Or Small Containers And Cover With Lids.
- Freeze For 6-8 Hours Or Until Completely Set.
- To Unmould, Dip The Moulds Briefly In Warm Water And Gently Remove The Kulfi.
Prep Time – 10 Minutes | Cook Time – 40 Minutes | Total Time – 6 Hours 50 Minutes
