Khoa Kulfi
Serving - 1
INGREDIENTS
Khoa - 100 grams
Milk - 300 milliliters
Milkmaid - 1 tablespoon
Sugar - 50 grams
PREPARATION
1. Take a pot, add 100 grams khoa and 300 milliliters of milk. Bring the milk to a boil. Do stir frequently.
2. Once it comes to boil, make the heat to medium-low. Let it cook with stirring occasionally for 30 minutes or until it becomes 1/3 of original volume. Prevent the milk from burning. If milk burns, its tastes really bad.
3. Then add 1 tablespoon milkmaid and 50 grams sugar. Mix well and stir for 5 minutes or until sugar is melted. Remove the pot from heat.
4. Fill the mixture into kulfi mould.
5. Keep the kulfi mould in the deep freezer for 4 to 6 hours or till well set.
6. Unmould and serve immediately.
Kesar Kulfi
Serving - 1
INGREDIENTS
Khoa - 100 grams
Milk - 300 milliliters
Saffron paste - 1 teaspoon
Sugar - 50 grams
PREPARATION
1. Take a pot, add 100 grams khoa and 300 milliliters of milk. Bring the milk to a boil. Do stir frequently.
2. Once it comes to boil, make the heat to medium-low. Let it cook with stirring occasionally for 30 minutes or until it becomes 1/3 of original volume. Prevent the milk from burning. If milk burns, its tastes really bad.
3. Then add 1 teaspoon saffron paste and 50 grams sugar. Mix well and stir for 5 minutes or until sugar is melted. Remove the pot from heat.
4. Fill the mixture into kulfi mould.
5. Keep the kulfi mould in the deep freezer for 4 to 6 hours or till well set.
6. Unmould and serve immediately.
Pista Badam Kulfi
Serving - 1
INGREDIENTS
Khoa - 100 grams
Milk - 300 milliliters
Pistachios - 30 grams
Almonds - 30 grams
Sugar - 50 grams
PREPARATION
1. Take a pot, add 100 grams khoa and 300 milliliters of milk. Bring the milk to a boil. Do stir frequently.
2. Once it comes to boil, make the heat to medium-low. Let it cook with stirring occasionally for 30 minutes or until it becomes 1/3 of original volume. Prevent the milk from burning. If milk burns, its tastes really bad.
3. Then add 30 grams pistachios, 30 grams almonds and 50 grams sugar. Mix well and stir for 5 minutes or until sugar is melted. Remove the pot from heat.
4. Fill the mixture into kulfi mould.
5. Keep the kulfi mould in the deep freezer for 4 to 6 hours or till well set.
6. Unmould and serve immediately.
Elaichi Kulfi
Serving -1
INGREDIENTS
Milk - 300 milliliters
Cardamom - 5
Khoa - 100 grams
Sugar - 50 grams
PREPARATION
1. Take a pot, add 300 milliliters of milk and 5 pieces of cardamom. Bring the milk to a boil. Do stir frequently. Remove the cardamom from milk.
2. Then add 100 grams khoa and 50 grams sugar. Mix well and stir for 5 minutes or until sugar is melted.
3. Once it comes to boil, make the heat to medium-low. Let it cook with stirring occasionally for 30 minutes or until it becomes 1/3 of original volume. Prevent the milk from burning. If milk burns, its tastes really bad.
4. Remove the pot from heat.
5. Fill the mixture into kulfi mould.
6. Keep the kulfi mould in the deep freezer for 4 to 6 hours or till well set.
7. Unmould and serve immediately.
