Badam Pista Kesar Kulfi – Frozen Indian Desert

Summers have arrived and in this soaring summer frozen desert takes the first place. Everytime eating kulfi outside is not feasible, though you will find kulfi vendors at every corner of the street. So, here’s the simple yet again healthy version kulfi. This kulfi contains good amount of dry fruit such as almonds and pistachios with the goodness of saffron. The kulfi is made by boiling and boiling the milk, bringing it to half the amount. KIDS can be made happy by this homemade version of kulfi.

Try out other deserts like Dhondas and Dry Fruit Cake.

So, let’s beat the heat with this simple kulfi recipe,

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Ingredients:

  • Milk – 1 litre
  • Almonds – 15 nos.(soaked and peeled)
  • Pistachios – 10 nos.
  • Kesar – 5-6 strands
  • Sugar – 5 tsp

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Method:

  1. Grind the almonds and pistas with little milk in to coarse mixture. Keep it aside.
  2. Soak the kesar strands in 2 tsp milk.
  3. Boil Milk. Continue boiling on low flame until it reduces to half the quantity.
  4. Keep stirring continuously so that it does not stick to the bottom of the pan.
  5. Add sugar and allow it to dissolve.
  6. Add almond pista paste. Keep stirring for two three minutes.
  7. Close the flame and add kesar.
  8. Allow it to cool at room temperature.
  9. If you wish you can add khoya also, it enhances the creamy texture of the kulfi. I have not used it as it was not available.
  10. Pour the milk mixture in the kulfi moulds. Freeze it for atleast 10 hours.
  11. Enjoy the rich homemade KULFI.

If you are fond of deserts, check aamras recipe here.

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Nancy

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DIY – Homemade Butter

Today we are starting with our Do It Yourself series. When I posted the recipe of Eggless Dry Fruit Cake, one of my friends Anandita requested for homemade butter recipe. In most of the families, if you consume whole milk, you tend to get thick milk skin. Butter is derived from that thick milk skin akka malai.

I collect malai everyday in a bowl and store it in the freezer. Once 2-3 cups of malai is collected, I convert it into butter and later into clarified butter (ghee). However before starting the process, you need to defrost the malai. I generally keep it at room temperature for almost 1hour. If you have less time, you can microwave the malai to defrost.

This homemade butter tastes heaven with stuffed parathas such as matar paratha, aloo paratha . It can also be used in gravies or sandwich. Homemade butter is also used in baking recipes.

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Here we go,

 Ingredients:

  • Malai – 2-3 cups
  • Cold Water – 2 cups

 

Method:

  1. Take the malai in the mixer jar. Add half cup of water.
  2. Start the mixer. During early mixing the malai will be converted into the smooth cream and as you mix more, the buttermilk and butter will separate.
  3. Add another cup of water and you will see butter floating in lumps.
  4. Collect the butter in a bowl with a spoon.

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Homemade butter is ready. Many of my friends make butter without mixer. They beat the malai thoroughly with a big spoon or a beater.

The process and ingredients remains same in that process as well.

 

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Ghiya Ka Halwa

Many a times when we see ghiya or lauki or dudhi in the fridge, we are lost. The question which immediately clicks our brain is “ Ghiya ka kya banau, kaise khatam karu”.

Generally when it is bottle gourd, I love making koftas, or even raita or halwa. You can check my ghiya ke kofte recipe here. Though the recipe takes almost an hour to get ready, however the taste is so yummy, you actually forget that an hour of stiring pain in your arms.

So lets solve your query of how to consume ghiya, with ghiya ka halwa. A delicious and healthy desert, with lots of milk and dry fruits.

Ghiya Halwa

Here we go,

 Ingredients:

  • Ghiya (Bottle Gourd) – 1 large (grated)
  • Milk – ¾ litre
  • Ghee – 1 big spoon
  • Sugar – ½ cup
  • Almond – ½ cup coarsely chopped
  • Raisins – few soaked
  • Green Cardamom Powder – ½ tsp
  • Roasted Cashews – 10 nos.

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Method:

  1. Take a heavy bottom wok and add ghee. Allow it to melt.
  2. Add grated bottle gourd and sauté till the water from bottle gourd is evaporated. It will take around ten minutes.
  3. Add half the milk to the bottle gourd and stir continuously on medium flame. It should not stick with bottom of the wok. It will take around fifteen minutes for the milk to evaporate.
  4. Now add remaining milk to the mixture and stir continuously on medium flame.
  5. Once the milk is about to evaporate completely, add sugar. Stir continuously for another five minutes.
  6. Off the flame and add coarsely chopped almonds, cardamom powder and sauté.
  7. Garnish with cashews and raisins.

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If you found this post useful, I would really love if you pin it on pinterest, share it on facebook or tweet it on twitter. All it takes is a simple click.

It will keep us motivated. Thank YOU!!!!!!

Do not forget to check our unique sweet dish Dhondas and yummy yummy Eggless Dry Fruit Cake !!

Nancy 🙂