Milk,
Cashew Kulfi
Ingredients:
- Full cream milk - 1 cup
- Fresh cream - 200 gm
- Sugar - 3/4 cup
- Cashew - 200 gm
- Saffron strands - few
- Boil milk till it reduces to half. Take cashew in a zip-lock bag and beat it with spatula so that it will be coarsely grounded. In a cup, take 1 tbsp milk and add saffron strands, keep this aside.
- Add sugar and fresh cream to the boiling milk, when the sugar completely dissolves, add cashew and saffron milk.
- Let it rest for 15 minutes and pour in kulfi mould ( as i don't have mould, i used tumbler) and freeze it for 6 or more hours.
- Before serving, remove kulfi from freezer and let it rest for 5 minutes. Insert a lolly stick in the kulfi and slowly push it out.
- You can eat from the stick or slice it and enjoy.
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