4 delicious kulfi recipes to beat the summer heat

4 delicious kulfi recipes to beat the summer heat

There is nothing as refreshing and delicious as a frozen dessert in the summer season when the mercury rises. Kulfi is one of the summer cuisines that makes the summer heat bearable. When the candy melts in your mouth, you will surely forget all your worries for a while. Kulfi is said to have originated in the Mughal era where the thick, creamy milk mixture was flavored with pistachios and saffron, poured into metal cones and dipped in snow slush until the frozen delight was ready. Kulfi has come a long way since then and is available in all kinds of flavors and shapes nowadays. (Read also: Delicious home-made chaat recipes for the summer season)

Kulfi is one of the summer cuisines that makes the summer heat bearable

If you are also making a list of things or food items that can help in beating the heat, then Kulfi should definitely be included.

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Here are some interesting Kulfi recipes that you can try at home during hot summer days, as shared by Executive Chef Swapnadeep Mukherjee, Metropolitan Hotel & Spa.

1. Gulab Kulfi

ingredients

Sugar – 100 g

Full cream milk – 500 ml

Corn flour – 50 g

Cardamom powder – 2 gm

Chopped almonds – 30 g

Gulkand – 20 gm

Rose water – 10 ml

Fresh cream – 150 ml

Rose petal – 5 g

road:

Heat the milk in a medium-sized saucepan over low heat and let it boil for about ten minutes. Add sugar to it and stir well. Let the milk boil until the sugar dissolves completely. Now add the cornflour to the milk and whisk it well until it dissolves completely.

– Reduce the heat to low and continue stirring for 10 minutes. Once the milk thickens, add cardamom powder, almonds and gulkand. Stir well until the gulkand is well combined. Add the cream and rose water, and mix well. Let it boil for 2-3 minutes.

– Turn off the heat and let the kulfi mixture cool. Now we pour the kulfi mixture into the kulfi mold, then cover it and leave it in the freezer for at least 4-5 hours or until the kulfi sets well.

– Now take the kulfis out of the mold with the help of a knife, decorate it with rose petals and serve.

2. Rangbhari Kulfi

ingredients

Full cream milk – 1500 ml

Green cardamom powder – 5 gm

Sugar – 75 g

Saffron – 5 g

Fresh basil (tulsi) leaves – 2 tbsp

Almonds (blanched, peeled, sliced) – 1 tablespoon

Pista (chopped) – 1 tablespoon

Cream – 3 tablespoons

road:

– Place the milk in a wide, heavy pot and leave it until it boils over high heat, stirring constantly.

– Now we reduce the heat and cook the milk, stirring constantly, until it thickens and its percentage reduces to about 40%. Move the sides of the pan constantly to avoid scalding.

– Now add the nuts and cardamom seeds, stir well, and divide them into three.

– Add the saffron threads to one part, and to the other part add the basil leaves puree and the cream to the third part. Let it cool for some time.

Pour the mixture into the kulfi molds alternately and distribute evenly. Cover and freeze until set. Decorate with nuts and serve.

3. Thandai Kulfi

ingredients

2 liters milk (full cream)

Almonds – 20 g

Pistachios – 20 g

Green cardamom – 4-5 numbers

Thandai syrup – 150 gm

Sugar – optional

road:

– Heat the milk in a heavy-bottomed pot over low heat.

– Add ground green cardamom and simmer until its volume reduces by half.

– Filter and put on the stove again over low heat.

– Continue stirring and scraping the sides to avoid burning.

– Now add the peeled, peeled and chopped almonds and pistachios. Reduce further until the remaining third. Take off the fire. Cool and add thandai syrup. Mix well.

-Put it in the molds and leave it in the refrigerator until it freezes. We take it out of the mold, serve it cold, and decorate it with nuts.

4. Chocolate cinnamon kulfi

ingredients

Milk (full cream) – 2500 ml

Sugar – 50 g

Green cardamom – 3 pieces

Iranian track – 10 grams

Almonds (chopped) – 10 g

Cinnamon powder – 2.5 g

Dark chocolate (melted) – 250 g

road:

– Place the milk in a wide, heavy pot and leave it until it boils over high heat, stirring constantly.

– Now reduce the heat and cook the milk, stirring constantly, until it thickens and reduces to about a quarter (this will take about 40-45 minutes). Move the sides of the pan constantly to avoid scalding.

– Now add the sugar, nuts and cardamom seeds, stir well and leave it to cool. Add cinnamon. Pour the mixture into the kulfi molds, distributing it evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours (insert wooden skewers at setting point).

– We remove the mold and dip it in the dark chocolate bath. When adjusting, give it a wave-like pattern or design it as you wish. Serve cold.

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