You don't need to wait for summer to have kulfi. For me this by far is the most delicious frozen dessert and no gourmet ice cream can even come close to it . As summers are at peak and giving one more reason to indulge into the earthy flavor of kesar kulfi I made sure to make a large batch this time hoping it would last over the week to give relief from scorching heat whenever I wish. This is the first time I have used milk powder in the recipe but you may skip it if not available. It gived a slightly better rabro like texture but not a very big difference in taste. I also substituted white sugar with cane sugar , didn't substitute completely as I wasn't too sure how much it will change the taste . But you can use either of it . Using cane sugar did turn the color little dark so it's up to you.
Well there's not much with the recipe and you can't go wrong here. Just keep an eye on milk so it doesn't burn at bottom or boils over the top. I used a heavy base broad kadhai just perfect for the recipe.
It takes around 1 hour to thicken the milk so start this while you begin cooking in kitchen and do this one in parallel.
Ingredients:
1.5 litres full fat milk50 grams milk powder
1 cup cane sugar
1/2 cup white sugar
1 cup chopped almonds and pistachios
Few strands of kesar
Recipe:
Take milk in heavy bottom vessel and let it boil at high flame. Keep churning with a ladle so it doesn't stick to bottom and get burnt. After 20 minutes when it starts thickening and volume is reduced, add sugar , milk powder and kesar. Keep churning and let it cook so volume is further reduced. Now add chopped dry fruits and cook for another 10 minutes. By this time it should have reduced to 1/3 of quantity. Let it cool completely before pouring in kulfi moulds. Freeze for 8 hours and serve chilled!
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