Kesar Kulfi
Ingredients
- 2 Cups Milk
- 1 cup Condensed Milk
- 2 tbsp Cornflour
- 1 tsp Cardamom Powder
- 2 tbsp crushed Almonds
- 1 tbsp crushed Cashews
- 2-3 crushed Cardamoms
- 10-12 strands of Everest Saffron
- 1 tbsp Everest Kesar Milk Masala
Instructions
- Take milk in a pan, bring to simmer while stirring.
- Add condensed milk to the pan.
- Stir well.
- Now add crushed cardamoms.
- Stir thoroughly and bring it to boil.
- Add Everest Kesar Milk Masala, chopped cashews and almonds and stir well.
- Mix cardamom powder, Everest Saffron and cornflour separately in some milk, add them to the boiling milk mixture.
- Stir it thoroughly to make a thick consistency.
- Let it cool.
- After it has cooled down, put the thick paste into separate moulds of kulfi.
- Refrigerate the moulds for 7-8 hours.
- Serve chilled frozen Kulfi, sprinkled with almonds and cashews.
