On a hot summer’s day there’s nothing as cool and refreshing as Kulfi. One doesn’t need to buy Kulfi always from the supermarket as this can be prepared at home itself. What’s more it tastes better too as all home made food does. You can also prepare this as a delicious dessert when you have some special friends over for lunch or dinner.
1 tin(400 gm)Condensed Milk
1 ? tins(250 gm) Rainbow Evaporated Milk (Cardamom)
150 gm Almarai Breakfast Cream
1 spoon Saffron strands dissolved in warm milk
A pinch of cardamom powder
? cup of Assorted Nuts (a mixture of Almonds, Cashew Nuts, Pistachio and Walnuts
roasted and coarsely powdered)
100 gm Vermicelli
? cup (fresh) Double Cream milk (boiled)
Sugar to taste and 1 spoon of Saffron dissolved in milk
200 gm condensed milk and
Mawa:_ 1 cup Rainbow Milk Powder
5 spoons of Rainbow Evaporated milk (Original)
1. Mix all the ingredients of Kulfi in a big bowl and beat well for 3-4 min. No lumps must be formed. Pour into Kulfi moulds and place them in the freezer to set .
2. Boil Vermicelli till soft and drain the excess water. Add the boiled milk with sugar and cook for 3-4 minutes.
3. Bind Milk Powder with Evaporated milk to a hard dough in a bowl and cover the mouth of the bowl with a clingfilm. Freeze it for 4 hours. Then grate it. Add the grated mawa to Condensed milk and beat well.
In an Oval dish, first place the Kulfi (take it out of the mould) and then 2-3 spoons of Vermicelli Spread and then pour 2-3 spoons of Topping .
Author: Jaya Ramesh- Oman