What you need:
3 ltrs (5 1/4 pints) milk
150 grams (5 1/2 oz.) sugar
1 can (400 grams) condensed milk
2 pinches citric acid
1/2 teaspoon cardamom powder
Method
1. Put the milk to boil and reduce the volume to three-quarters. Add the sugar and boil again for 3 to 4 minutes.
2. Divide into 2 equal parts and keep aside one part. On the other part, sprinkle 1 pinch citric acid.
3. The milk will curdle after a little while. If it does not curdle, add the remaining pinch of citric acid.
4. Beat up the mixture immediately with an egg beater.
5. Add the condensed milk, the remaining boiled milk and the cardamom powder and mix thoroughly. Pour into kulfi moulds and set in the freezer compartment of a refrigerator for 8 to 10 hours.
6. To serve, remove from the refrigerator, dip the moulds into the water, open and slip out the kulfi. Cut into pieces and serve.
3 ltrs (5 1/4 pints) milk
150 grams (5 1/2 oz.) sugar
1 can (400 grams) condensed milk
2 pinches citric acid
1/2 teaspoon cardamom powder
Method
1. Put the milk to boil and reduce the volume to three-quarters. Add the sugar and boil again for 3 to 4 minutes.
2. Divide into 2 equal parts and keep aside one part. On the other part, sprinkle 1 pinch citric acid.
3. The milk will curdle after a little while. If it does not curdle, add the remaining pinch of citric acid.
4. Beat up the mixture immediately with an egg beater.
5. Add the condensed milk, the remaining boiled milk and the cardamom powder and mix thoroughly. Pour into kulfi moulds and set in the freezer compartment of a refrigerator for 8 to 10 hours.
6. To serve, remove from the refrigerator, dip the moulds into the water, open and slip out the kulfi. Cut into pieces and serve.
No comments:
Post a Comment