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ANJEER AKHROT KULFI

ANJEER AKHROT KULFI

BY DISHA LAHORI

INGREDIENTS:

  • Full Fat Milk – 1 Litre
  • Sugar – ¼ cup
  • Anjeer – 6 soaked in water
  • Saffron  – few strands soaked in 1 tbsp milk
  • Waltnut coarse powder – ¼ cup
  • Cardamom Powder – ¼  Teaspoon
  • Cornflour / arroot / custard pwdr – 1 tbsp mixed with 1 tbsp water

METHOD

Soak the Anjeer in water for an hour.Bleand it coarsely by adding 1 tbsp water.

Pour the full Fat Milk into a wide pan on a medium flame.

Bring it to a boil and let it boil for 6 to 8 mins on medium flame

A layer of cream will form on the top, take a spatula and move this layer towards the sides of the pan. Again allow the layer to form. [ see the video ]

Each time the layer forms , keep moving this layer to the sides .

You will also see milk thickening on the sides of the pan , keep scraping it and mix it with the milk.

Add the anjeer paste + walnut pwdr + saffron + cardamom pwdr and give a nice mix.

Meanwhile caramelise the sugar – Take sugar  in a small pan on  medium and melt , don’t stir . Once browning starts , stir and mix till golden colour .Off the flame immediately.

After boiling the milk for 8 mins , add caramel into  the milk little by little  and give a nice mix .

Once the milk is reduced to half , add the cornflour mixture and mix well.

Bring to a boil and off

Keep stirring continuously  until the Milk cools down.See that no layer is formed .

Allow the mixture to coolcompletely

Take kulfi mould , or any small bowl or popsicle mould or earthern matkis or disposable cups or paper cups.

Pour in the mixture cover it .Freeze it till it becomes firm.

Remove from the freezer , dip it in water or hold under running tap for few seconds to unmould swiftly .

Your Anjeer Kulfi is ready to be served .

KULFI RECIPES – You searched for kulfi – Mary’s Kitchen (maryzkitchen.com)

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