Monday, June 18, 2007

Kesar kulfi

4 cups milk
1 tin condensed milk
100g khoya
1 tbsp maida flour
1/2 tsp kesar powder
10-12 chopped and blanched almonds

Mix together condensed milk, milk, maida, and khoya. Bring to boil, stirring constantly. Reduce heat and cook for 5 minutes, stirring constantly. Remove from fire and cool. Add almonds and kesar dissolved in 1 tsp of water. Fill into kulfi moulds and freeze overnight.