Matka kulfi

1 cup sweetend condensed milk
1 cup evaporated milk
coarsly ground dry fruits like kaju, pista, badam etc.
1tsp. cardamom pdr.
earthern pots to fill ..



combine all the ingredients in the blender except dry fruits and mix smoothly untill
all of them get blended with each other.then add dry fruits to it. mix. pour this mixture into the small earthern pots and put them in vertical position in the freezer to set for nearly 5 to 6 hrs. to set firmly. serve it along with the pots ..

Kulfi

6 cups creamy milk
9 cardamoms
2/3 cup sugar
1/4 cup chopped/sliced almond


flakes of almond
cardamom seed


Add Cardamom to milk and bring it to boil.Reduce the heat and keep simmering the milk until it is reduced by one-third.Take cardamom out of milk by using strainer.
Add almond and sugar.Pour the mixture into container with lid.Freeze until firm. Stir the mixture every 30 minutes.Remove from freezer 10 minutes before serving.
Serve by taking out of the container. Garnish with almond and cardamom seed as desired

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.

Mango kulfi

3 tb Water
4 Ripe mangoes
1/2 cup Sugar
1 1/2 cup cream, whipped

roasted pistachios finely cut


Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack in kulfi moulds and freeze until about half frozen but still creamy.

Pista kulfi

4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)



Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool. Pour the mixture into Kulfi moulds
distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.

To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices,top with pista chips and serve.