Kulfi

Kulfi

Ingredients:

Full fat Milk  ½ litre

Amul mithaimate(50 ml) 1 Tin

Kesar strands 3-4

Elaichi  4 powdered

Pistachios 4 grated

Procedure:

1. In a non stick or wide bottomed pan take milk,amul mithaimate,kesar strands, elaichi powder and allow it simmer on low flame.
2. Keep on stiring the milk and don't let the milk get burnt at the bottom .
3. Also keep on collecting milk cream attached to the sides of pan and put them back at the centre of pan. This process of collecting cream layer has to be done many times.
4. Keep on boiling until milk is reduced to half and it has changed colour to bit mild yellow.
5. Let the milk attain rabdi consistency that is a bit thick consistency full of milk cream.
6. Once it has reached the rabdi consistency turn off the flame and allow it to cool.
7. Now grind it in a mixer to achieve smooth consistency that is all milk solids and liquid part reaches a uniform consistency.
8. Add grated pistachios after grinding the mixture.
9. Now pour this mixture in kulfi matka/moulds and kep them in deep freeze overnight to set properly.
10. Once kulfi is set serve the kulfi from matka as it is chilled and replenish your taste buds.
11. You can also garnish at the top with pistachios.

Tip - 4 matka kulfi could be made from ½ litre milk.