Ingredients:
- Makhan (Butter) 1 tsp
- Sugar 1 Cup
- Pakola Full cream milk 1.5 litre
- Badam & pista (Almonds & Pistachios) finely chopped 4 tbs
- Elaichi powder (Cardamom powder) 1 tsp
- Kewra water few drops
- Khoya crumbled 200g
Directions:
In a wok,add butter & let it melt.
On very low flame,add & spread sugar and let sugar caramelize on very low flame (6-8 minutes) and mix until sugar melts & turns brown.
Add milk and mix well,bring it to boil and cook on medium flame for 6-8 minutes & keep stirring in between.
Add almonds & pistachios,cardamom powder,mix well & cook on medium low flame until 30% reduced and approx.1 litre left (approx. 18-20 minutes) and keep mixing in between.
Turn off the flame & rest it for 10 minutes.
Add kewra water,khoya & mix well.
Let it cool completely & refrigerate for 30 minutes.
Pour kulfi mixture in kulfi molds,cover & freeze for 10 hours or overnight in freezer (makes 14-15).
Garnish with pistachio & serve!
Ajza:
- Makhan (Butter) 1 tsp
- Sugar 1 Cup
- Pakola Full cream milk 1.5 litre
- Badam & pista (Almonds & Pistachios) finely chopped 4 tbs
- Elaichi powder (Cardamom powder) 1 tsp
- Kewra water few drops
- Khoya crumbled 200g
Directions:
Karahi mein makhan dal ker melt ker lein.
Bohat halki ancch per cheeni dal ker pheela lein aur cheeni ko bohat halki ancch per caramelize ker lein (6-8 minutes) aur cheeni melt aur brown ho janay tak ache tarhan mix ker lein.
Doodh dal ker ache tarhan mix karein aur darmiyani ancch per 6-8 minutes kliya paka lein aur bech bech mein chamcha chalatay rahein.
Badam & pista aur elaichi powder dal ker ache tarhan mix karein aur darmiyani halki ancch per 30% reduce ho janay & approx. 1 litre reh janay tak paka lein (approx. 18-20) aur aur bech bech mein chamcha chalatay rahein.
