Kulfi Recipe - Kuchch Thanda Ho Jaye

 
Well No, It's not winter yet. But does that stop me from eating icecreams...hmmm...no it doesn't;-)
N I m sure we share mutual feelings. So for people like you n me whipping up a kulfi is never a bad idea. What say! Take a look, in fact get the ingredients and get going...

Ingredients:

Full cream milk - 1 ltr (The pouch milk is also fine but don't use the one that reads 'Toned')
Sugar - 2 tbsp
Condensed milk (milkmaid) - 2 tbsp
Cornflour - 1 tbsp
Cardamom - 1
Vanilla essence - 2-3 drops
Fresh Cream - 2 tbsp
Almonds/Pista/Cashews - 2 tbsp (soaked in water)


Method:

Boil milk in a thick bottom saucepan (else it sticks to the bottom). Reduce the quantity to almost half (takes about half an hour). Keep stirring it every 2-3 mins as it can stick to the bottom and could give a burnt taste.

Now add sugar and keep stirring. Add cardamom seeds (discard the peel).  Boil it till sugar dissolves. Now dissolve the cornflour in half cup of cold water and ensure there are no lumps. Pour this into the boiling milk and stir it for another 5 mins. Now the milk would start to thicken. Switch off the gas oven and let it cool. At this point add the essence and fresh cream and mix it well.

Once it reaches the room temperature, place the milk mix in the freezer for two hours.

After two hours, take it out. In a grinder quickly grind the nuts (or you can finely scrape them and put it too) and the milk mix. Grind it well (it ensures smoothness). Now pour them into molds of your choice ( I prefer the actual kulfi  molds) and freeze it for 3-4 hours.

Once ready to serve, take the mold out of freezer, run it under water (it helps in loosening the kulfi) and take it out.

Tips:

1.You can add nuts of your choice or completely omit them.
2. Flavors can be changed or enhanced by removing cardamom, vanilla essence and adding rose    essence/rose water etc (Experiment and Enjoy!)