Kulfi 3 Ways

Ingredients

• 1 Litre Full Fat Milk
• 1 Pinch Saffron Strands (crushed lightly)
• 200 Grams Khova (crumbled)
• 1/2 Cup Condensed Milk
• 2 Tablespoons Milk Powder
• 1/2 Teaspoon Cardamom Powder
• 1/4 Cup Almonds (chopped or sliced, toasted, optional)
• 1/4 Cup Heavy Cream ((30% Milk Fat) in 1/3rd of the mixture)
• 1/2 Cup Mango Puree ( in 1/3rd of the mixture)

Instructions

1. 1

   Heat milk in a heavy bottomed saucepan over medium heat and bring to a boil. Once it boils, reduce heat to low and simmer for 45 - 60 minutes.

2. 2

   Saffron: Take 2 Tablespoons of hot milk and add it to the saffron and keep aside.

3. 3

   Simmer milk: Stir occasionally so as to not let the milk burn from below. Keep reincorporating the malai (cream) that forms on top back into the milk.

4. 4

   Add Khova: Once the milk has reduced to half, add in the khova and continue stirring until it has fully dissolved.

5. 5

   Add flavourings: Add condensed milk and stir to combine. Add milk powder, cardamom powder, saffron milk and stir until it has fully dissolved.

6. 6

   Cool: Turn off the heat and set aside to cool to room temperature.

7. 7

   --- Malai Kulfi ---

8. 8

   Malai Kulfi: Add cream to 1/3 of the kulfi mix and combine to make a batch of malai kulfi

9. 9

   --- Mango Kulfi ---

10. 10

    Mango Kulfi: Add mango puree to 1/3 of the kulfi mix and combine to make a batch of mango kulfi

11. 11

    Freeze: Set in Kulfi moulds and place in the freezer. Freeze for a minimum 10 hours or overnight.

12. 12

    Demould: To demould, run the kulfi moulds under tap water for about a minute. Carefully pull out the stick and serve immediately.