Had been wanting to try this for a long long time. Finally made it and it is a nice change to the normal kulfis that we have. It leaves a warm sensation in the throat once finished.
Had seen a movie called ‘Mistress of Spices’ long back and i wanted to get that feel to the pictures of this kulfi and i am very happy with the pictures.
Ingredients
1 ltr – Full fat milk
1/3 cup – Sugar
2 inch – Cinnamon
2 nos – Clove
2 nos – Dry or fresh Bay leaves
2 nos – Cardamom
Method
Boil milk in a wide saucepan along with the bay leaves for an hour. Keep stirring the milk so that it doesnt stick to the bottom.
While the milk is boiling dry roast all the spices and powder it.When the milk reduces to half the original quantity add the roasted spice powder 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. Discard the bay leaves.
Once cooled beat this mixture in a mixie for about a minute. Strain it to remove any small bits of spices. Fill in the kulfi moulds and set it in the fridge overnight.
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- 1 ltr – Full fat milk
- ⅓ cup – Sugar
- 2 inch – Cinnamon
- 2 nos – Clove
- 2 nos – Dry or fresh Bay leaves
- 2 nos – Cardamom
- Boil milk in a wide saucepan along with the bay leaves for an hour. Keep stirring the milk so that it doesnt stick to the bottom.
- While the milk is boiling dry roast all the spices and powder it.When the milk reduces to half the original quantity add the roasted spice powder and keep boiling. Add ¼ 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 ¼th quantity of the original quantity, switch of the flame and let it cool. Discard the bay leaves.
- Once cooled beat this mixture in a mixie for about a minute. Strain it to remove any small bits of spices. Fill in the kulfi moulds and set it in the fridge overnight.
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