I love Kulfi, who doesnt??right??
I want to dedicate a whole section for kulfis.. This is the first but many more to come. Ill keep my talking to minimum and let the pictures talk for themselves. I have tried creating a combination of silver( frozen with the moulds)and gold(kulfi with candied ginger)
in my picts… Hope you enjoy seeing them and hope it is inviting enough for you to make it ….
1 ltr – Full fat milk
1/3 cup – Sugar
2 Inch – Ginger
Dried and candied ginger
Dried rose petals
Boil milk in a wide saucepan, for an hour. Keep stirring the milk so that it doesnt stick to the bottom. When the milk reduces to half the original quantity add thin slices of ginger and keep boiling. Add 1/4 th cup sugar to this and check for the sweetness. Add the rest if you like more sweetness.
And reduce the milk further. You will see that cream is forming in the milk. The milk turns off white in colour and starts thickening resembling condensed milk. When finally the milk reduces to 1/4th quantity of the original quantity, switch of the flame and let it cool.
Once cooled, remove the ginger slices and blend it in a mixer for a minute or two till the milk turns smooth.
Pour them into the kulfi moulds and freeze overnight.