full fat milk
1/4th + 2 tbsp
Divide the milk in 3 parts i.e. 2 cups, ½ cup and 2 tbsp.
Heat 2 cups of milk in a heavy bottom pan, when milk boils reduce the flame to low and let it boil .
Stir occasionally to avoid the pan from burning.
Add sugar in between .
When milk is reduced to half of the original quantity mix corn flour with 2 tbsp of milk.
Mix with a spoon and add it to the milk.
Scrape the sides of the pan, the cream which sticks to the sides will come out easily, mix those with boiling milk.
Now stir continuously and boil for 3-4 minutes more.
The milk mixture will be slightly thick.
In the mean time take 1/4th cup of warm milk , add milk powder and whisk well to make a lumps free solution.
In a bowl take cream and beat at low speed till it seems smooth..
Add thandai powder and whisk for few seconds more.
now add reduced milk and milk powder solution.
Whip well so that everything mixes well.
Pour this batter into kulfi moulds and fill 3/4th of the mould with the batter.
Cover it tightly , you may use a cling film if you don’t have kulfi mould.
I use a cup which has tight lids . so I am sharing the method how to make kulfi without mould.
Let it freeze for 3 hours.
After 3 hours , take the moulds out and insert an ice-cream stick or kebab stick in the center.
Again freeze them for 6-7 hours.
Once the kulfi sets , place the kulfi moulds in water for 2 minutes.
Hold the icecream stick and carefully rotate it , the kulfi will come out easily.
Serve immediately as it is or you may drizzle some strawberry coulis or rose syrup.
Remember thandai powder consists sugar so I have added less sugar with milk.
If your powder doesn’t contain sugar then you can add more sugar.
It is better to taste the batter before pouring in moulds and add powder sugar if you wish.
Mix and fill the moulds ,then freeze.
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