Malai Kulfi (Ultra quick recipe)

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, approximately 250 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.

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Mango and coconut burfi/ 10 मिनट में बनायें आम और नारियल की नरम, रसीली बर्फी

Ingredients:

Clarified butter/ Desi ghee ( 1 tsp)

Coconut Powder or fresh/frozen shredded coconut (1 cup)

Milk ( 1 cup / 250 ml)

Milk Powder ( 2/3 cup)(substitute with 2 cup milk)

Almonds ( blended and separated into almond meal and small pieces by straining )( ½ cup)

Mango Pulp ( ½ cup)

Sugar ( 3 tbsp or as per taste)

Note: DO NOT use coconut flour!

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Method:

  1. Set a wide non-stick shallow pan at low-medium heat.
  2. Warm clarified butter in the pan.
  3. Add coconut powder and mix with the ghee. Roast for 30-40 seconds while mixing continuously.
  4. Add milk and stir occasionally till the milk dries up.
  5. Sprinkle milk powder and mix thoroughly.
  6. Add almond meal and 1/3 of the almond pieces. Mix well.
  7. Roast this mix for a few minutes till it becomes dry.
  8. Add mango pulp. Keep stirring and roast at high heat.
  9. Add sugar and keep roasting till all the moisture is dried up.
  10. The mix lumps together. Switch off the heat.
  11. Let the mix cool for a minute and then transfer to a greased plate/tray.
  12. Using a table knife/spatula/ hands shape the mix into a square.
  13. Mark cuts for the burfi pieces in the mix. Cover the plate with a cling wrap and refrigerate for 2 hours.

Enjoy homemade mango coconut burfi!

 

Makes excellent gift!

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Milk Pudding with regular milk/ Instant Kharwas/Posu/Ginnu/Junnu

Ingredients

Whole Milk/ Full fat milk (1 cup+ 2 tbsp)(Room temperature)

Strained Yogurt (5 tbsp)

Milk Powder (6 tbsp/50 gm)

Sugar ( 5 tbsp/90 gram)

Black cardamom (3-4)/Green Cardamom (1)

Saffron threads (a few)

Oil for greasing the bowl

Water for steaming

Method

  1. Soak most of the saffron threads in 2 tbsp warm milk.
  2. Mix together 1 cup milk, and sugar. Blend well.
  3. Add strained yogurt, ½ tsp cardamom powder and milk powder.
  4. Add soaked saffron threads with milk. Mix with a spoon.
  5. Transfer the mix to a greased bowl.
  6. Sprinkle ½ tsp cardamom powder and remaining saffron threads.
  7. Heat water in a steamer.
  8. Place the bowl with mix in the steamer, a little above the water level.
  9. Steam at high for 20 minutes. Keep a watch till done (mine got done in 30 minutes)
  10. Kharwas is ready when the edges are a little raised (look cooked). On inserting a wet knife in the center, there might be little residue on the knife (its normal)
  11. Set to firm in the refrigerator for a few hours.

Cut into pieces and enjoy chilled!