11/2 litre full-cream milk
12 oz. can of condensed milk
1 tbsp. corn flour
1 tbsp. semolina (sooji)
1/4 cup of cold milk or water
few strands of saffron (optional)
1/2 cup of blanched almonds, cashews, pista
1 tsp. of green cardamom powder
4-5 drops of rose water
Flakes of almonds
Half crushed cardamom seed
- Soak pistachio and almonds in hot water for 1/2-1 hour. Hot water loosens the skin. Peel the skins off. Then blanch them in small pieces.
- Dissolve corn flour and semolina in 3-4 tbs. of cold milk or water.
- Boil milk in a heavy bottomed wok or kadhai, until it is reduced to half. You must keep stirring it regularly.
- Keep scrapping off from the sides and bottom of the pan every few minutes and putting it back in the simmering milk. It is this skin that gives the kulfi it's distinctive texture.
- Now add condensed milk, saffron and cardamom powder to the milk. Take corn flour and semolina, mash a little and pour into the milk. Stir continuously and boil for few more minutes, until the mix thickens like custard. If it is too thin, add a little more corn flour dissolved in cold milk and cook for few more minutes.
- Take the pan out of stove and cool. After it cools down a little, add nuts and rose water. Stir to fold them nicely.
- Pour in kulfi moulds or any container. Garnish with some almond and cardamom seeds. Freeze them in your freezer. It usually takes 5-6 hours.
- Take out at least 1/2 an hour before serving as kulfi is eaten when it is slightly melting from the edges. If you're using kulfi-moulds, using a knife, ease each kulfi out onto the plate.
- Serve with falooda or on its own.