Halwai August 30, 2018

Ingredients:

• For kulfi:
• 1 liter – full Cream Milk
• 50g – gur/jaggery
• 5g – Cardamom powder
• 100 ml – double Cream
• 40g – chopped dry anjeer/fig
• 40g – chopped fresh Dates (khajoor)
• 20g – chopped Almonds
• Saffron a pinch
• For garnish:
• 50ml – gur/jaggery syrup
• 1 pc – silver paper (vark)
• 10g – chopped Pista

Method:

  1. Reduce full cream milk on a low flame to 1/4th of its original quantity. Add sugar to the reduced milk and cook further.
  2. Cool the mixture and add saffron, chopped dates, anjeer and almonds, cardamom powder and double cream.
  3. Pour the mixture into plastic kulfi moulds, close with the lids and deep freeze for 4 hours in an upward position.
  4. Once mixture is set, de-mould the kulfi into the plates cut into half and garnish with gur syrup, silver paper and chopped pista.