Masala Chai Kulfi
Servings - 3 - 4
INGREDIENTS
Milk - 500 milliliters
Tea leaves - 2 teaspoons
Sugar - 1 tablespoon
Tea masala - 1/2 teaspoon
Fresh cream - 150 grams
Condensed milk - 150 grams
Pistachios - 2 tablespoons
PREPARATION
1. Heat 500 milliliters milk in a pan, add 2 teaspoons tea leaves, 1 tablespoon sugar, 1/2 teaspoon tea masala and stir well.
2. Bring it to a boil.
3. Strain and cool for 20 minutes.
4. In a mixing bowl, add 150 grams fresh cream and whist it well.
5. Add 150 grams condensed milk and whisk it again.
6. Then, add this mixture into the cooled tea, add 2 tablespoons pistachios and mix it well.
7. Pour the mixture into the moulds.
8. Insert pop stick into it.
9. Freeze for overnight.
10. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould the kulfi.
11. Serve immediately.
Mango Kulfi
Servings - 5 - 7
INGREDIENTS
Hot water - 2 tablespoons
Saffron - 1/4 teaspoon
Mangoes - 550 grams
Condensed milk - 355 grams
Fresh cream - 200 grams
Cardamom powder - 1/4 teaspoon
Almonds - 2 tablespoons
Almonds - to taste
Popstick
Almonds - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons hot water, 1/4 teaspoon saffron and mix it well.
2. Soak for 5 minutes.
3. In a blender, add 550 grams mangoes, 355 grams condensed milk, 200 grams fresh cream, saffron water, 1/4 teaspoon cardamom powder, 2 tablespoons almonds and blend it into a smooth puree.
4. Pour the mixture into the moulds.
5. Garnish with almonds.
6. Insert pop stick into it.
7. Freeze for overnight.
8. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould the kulfi.
9. Garnish with almonds.
10. Serve immediately.
Matka Kulfi
Serving - 2
INGREDIENTS
Milk - 2 litre
Sugar - 200 grams
Saffron - 1/2 teaspoon
Almonds - 2 tablespoons
Pistachio - 2 tablespoons
Cashews - 2 tablespoons
Preparation
1. Boil 2 litre milk in a deep pan, add 200 grams sugar and stir till it dissolves.
2. Add 1/2 teaspoon saffron and mix well.
3. Bring milk to a boil, and then lower heat till it reduces to a bit less than half.
4. Add 2 tablespoons almonds, 2 tablespoons pistachio, 2 tablespoons cashews and mix.
5. Pour the mixture into the matkas and freeze it for overnight.
6. Serve.
