3 ultra-quick Kulfi recipes/No-cooking, put together in 5 minutes

#1 Mango Kulfi

Ingredients

Mango Puree (1 cup)/ Fresh mango chunks (1 ½ cup)

Milk (1/2 cup)

Heavy whipping Cream/fresh Cream (200ml)

Condensed Milk (7 oz/ 200 gm)

Few Saffron threads soaked in 2 tbsp warm milk

Fresh Mango chunks (3 tbsp) (optional)

Cashewnuts (7-8 in number)(optional)

Method:

  1. In a mixing bowl, transfer mango puree, milk, heavy whipping cream, condensed milk, saffron soaked milk.
  2. Blend everything together.
  3. Drop in a few mango chunks at the bottom of moulds in which kulfi is being set.
  4. Top up 9/10 of the container with kulfi mix.
  5. Sprinkle crushed cashews on top.
  6. Cover with a foil/cling wrap.
  7. Freeze for 8-10 hours or until set well.

De-mould kulfi and enjoy!!!

*Add more condensed milk for extra sweetness.

 

#2 Malai Kulfi

Ingredients

Milk (1/2 cup)

Milk Powder (1/2 cup)

Cardamom Powder (1 tsp)

Condensed Milk (7 oz/200 gm)

Heavy whipping Cream/ Fresh Cream (1/2 pint/236 ml)

Assorted dry fruits (chopped)

Method:

  1. In a bowl, mix together milk and milk powder.
  2. Add cardamom powder, condensed milk and whipping cream.
  3. Mix well.
  4. Add assorted nuts. Save a few for garnishing.
  5. Transfer a few chopped nuts at the bottom of moulds in which kulfi is being set.
  6. Transfer kulfi mix. (Do not fill to the top)
  7. Freeze for 8-10 hours or until set well.

De-mould kulfi and enjoY!!

*Add more condensed milk for extra sweetness.

IMG_3199

#3 Pista Badam Banana Kulfi

Ingredients:

Ripe banana (1)

Milk (1 cup/200 ml)

Milk Powder (1 cup/50 gm)

Condensed Milk (4 oz/ 115 gm)

Few almonds and pistachios

Method:

  1. Peel and slice banana.
  2. Cover with cling wrap/foil and freeze for 2 hours.
  3. Blend frozen banana slices with a tbsp of milk.
  4. Add rest of milk and blend till no lumps are left.
  5. Add milk powder, almonds and condensed milk. Blend.
  6. Sprinkle few crushed pistachios at the bottom of moulds in which kulfi is being set.
  7. Transfer kulfi mix in moulds. Sprinkle few pistachios on top.
  8. Cover with a cling wrap/foil. Freeze for 8-10 hours or until set well.

De-mould kulfi. Enjoy!!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s