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Monday, 9 May 2016

Coffee Flavoured Kulfi - Indian Style Ice Cream


          Kulfi is an equivalent to Indian ice cream. They are basically frozen dessert prepared out of milk and other flavouring agents. They are just perfect for hot summer days or as an after meal dessert too. Today I prepared kulfi with some coffee flavour and a twist to it. 

          I added some store bought pedas instead of khoya. It was absolutely delicious with a creamy texture and a slight crunch from the chopped nuts. So please check for a step by step method with pictures to prepare it.






  • 3-4 cups full cream milk
  • 1/4 cup milk powder
  • 4-5 pedas, crumbled / 1 cup khoya (thickened milk)
  • 1/3 cup chopped pistachios & cashews (save some for garnishing)
  • 1 tsp. instant coffee powder
  • pinch of saffron strands
  • kulfi moulds





         Bring the milk to a boil. Simmer on a low flame for 4-5 minutes. Add the crumbled pedas and chopped nuts and mix well. (Adjust sweetness and add more if preferred). Simmer for 10-12 minutes.

          Then add the coffee powder. Give it a stir and add the milk powder. Keep stirring and continue to simmer till it thickens and you get the desired consistency.

          Set aside to cool. Spoon them in kulfi moulds and freeze overnight. While serving, demould them and garnish with saffron and chopped pistachios. 

          Enjoy these chilled summer delicacy as an after-meal dessert or anytime you wish.


          

                           Bring the milk to a boil. Simmer on a low flame for 4-5 minutes.




                               Some store bought pedas I used instead of khoya.




                                Crumble them.



                          Now add the chopped nuts and crumbled pedas. Mix well and 
                          continue to simmer for 10-12 minutes. 




                              Add the coffee powder and mix well.




                                Then add the milk powder and give it a stir.




                             Continue to simmer till it thickens. Keep aside to cool down.




                                Spoon into the kulfi moulds.




                                Freeze them overnight.














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