Elec­tric kulfi

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Prep time: 10 mins

(serves 4) Cook­ing time: 35 mins Freez­ing time: overnight In­gre­di­ents 1 litre milk 400ml con­densed milk pinch saf­fron 3 tbsp sugar 1/2 cup crum­bled khoya (so­lid­i­fied milk) 2 tbsp al­mond flakes 2 tbsp sliv­ered pis­ta­chios 2 packs Magic Pops (avail­able in ma­jor supermarkets) pis­ta­chio bis­cotti, to serve (op­tional) Method: 1. Bring milk to boil in large pan. Re­duce heat and sim­mer un­til milk thick­ens and coats back of a spoon, about 30 min­utes. Add con­densed milk, saf­fron and sugar. Stir well un­til com­bined with a creamy tex­ture. Take off heat and add khoya and nuts. Al­low to cool. When mix­ture reaches room tem­per­a­ture, add

2.

3.

4. Magic Pops. Pour mix­ture into four kulfi moulds and freeze overnight. Hold moulds un­der run­ning wa­ter to help un­mould. Re­move kulfi from moulds and serve with pis­ta­chio bis­cotti.

RECIPE BY CHEF AK­SHAY NAY­YAR,

JUDGE

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