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15 July 2013,00:29 by
D.Sumithra

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KESAR BADAM KULFI

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Soak the peeled almonds, cashew and saffron in half cup milk for half an hour.
  • Grind to fine paste and set aside.
  • In a heavy bottomed pan, boil milk in simmer till it reduces to half the original quantity.
  • Add the sugar and keep stirring continuously till the milk thickens.
  • Add the ground paste and stir for another 5-10 minutes. The mixture will be a thick pasty liquid at this stage. Remove from flame.
  • Allow to cool and run this mixture in the blender. It will liquefy at this point.
  • Pour the liquid into moulds of your choice and freeze for at least 10 hours or overnight.
  • Unmould, garnish with pistachios and rose petals and serve cold.

INGREDIENTS

  • 1 litre full cream milk
  • 250 grams sugar
  • 100 grams almonds (soaked and peeled)
  • 100 grams cashew nuts
  • A generous pinch of saffron
  • Some pistachio and rose petals to garnish

1 comment for “Kesar Badam Kulfi”

  • NAGOOR ROJA
    Posted 15 July 2013 at 04:12:48

    Wow!

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