Why recepie famous for?
This Dry Fruit Kulfi is a traditional recipe, in proper Mughlai style, loaded with dry fruits and flavoured with saffron and cardamom. This rich mithai, with a milky and spicy taste punctuated by the crunch of nuts is sure to delight you.
Ingredients
a few saffron (kesar) strands
1/4 cup warm full-fat milk
1 tbsp cornflour
4 cups full-fat milk
5 tbsp sugar
1/4 tsp cardamom (elaichi) powder
1/2 cup chopped dried fruits (almonds, cashewnuts and pistachios)
Instructions
Combine the saffron and warm milk in a small bowl, mix well and keep aside.
Combine the cornflour and 2 tbsp of water in a small bowl, mix well and keep aside.
Combine the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the cornflour-water mixture, mix well and cook on a medium flame for 32 minutes, while stirring occasionally while scrapping the sides of the pan.
Allow the mixture to cool completely. Once cooled, add the cardamom powder, saffron-milk mixture and dry fruits and mix well.
Pour into 6 kulfi moulds and freeze overnight.
To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
Serve immediately.
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