Summer is here with a vengeance and what better to stay cool but with delicious home-made kulfis and that too in strawberry flavour.
I adapted my earlier recipe of malai kulfi by adding strawberries. I initially didn’t stew the strawberries and just added them after crushing but the kulfi didn’t turn very creamy, so next time I stewed and cooked the strawberries first and then added them to kulfi. The water content of strawberries evaporated and gave a much better texture.
Don’t let this summer heat take over you and enjoy with creamy kulfi!
|2||litres of full cream molds|
|400||grams of condensed milk (1 can)|
|4||tablespoons of coarsely ground cashew|
|1||teaspoon of cardamom powder|
|2||kilograms of fresh strawberries, cleaned and roughly chopped into bite sized pieces|
|1||tablespoon of sugar|
|chopped pistachios & almonds slivers for topping|
|1.||In a thick bottom vessel, reduce the milk to half the quantity on a slow flame. When it is reduced, add condensed milk & heat for another minute or so. Allow it to cool.|
|2.||In the meanwhile, cook strawberries on slow flame. Allow them to release their juices and slightly thicken. Add sugar and cook for another couple of minutes. Gently mix the stewed strawberries. Let them cool.|
|3.||When thickened milk is cool, add cashews, cardamom powder and stewed strawberries. Blend well with a whisk. Pour into moulds or ice-cream tins for setting. Set in freezer overnight. Demold & serve chilled. Garnish using chopped pistachio or almond slivers.|
Adapted from malai kulfi recipe.
You can use similar method to make kulfi from any fruit of your choice.