Summer Coolers: Icecreams, Kulfis, etc.....

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Mar 17, 2007.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Malai Kulfi


    Ingredients

    1 can condensed milk
    1 can evaporated milk
    1 pt whipping cream
    1 tsp. almond powder
    1tsp.pistachio powder
    1/2 tsp. cardamom powder
    1/8 tsp. saffron


    Method

    Mix all the ingredient in a blender for 2 minutes.
    Pour the mixture Kulfi mold.
    Freeze it for 6 to 8 hour.
    To remove frozen kulfi from the mold, place it under a running tap of warm water.
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kesar Pista Kulfi


    Ingredients

    Take two cans of evaporated milk.
    One can of condensed milk
    One 16 oz whipped cream
    1\4 cup pista
    1 pinch saffron


    Method

    Take a pot and mix evaporated milk, condensed milk and whipped cream with the hand
    grinder (mixer grinder)
    Now mix pista and saffron in it
    Put into an air sealed container and put in the freezer for 4 hours.

     
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Banana Custard

    Ingredients

    Ripe banana 2
    Custard powder 15gms
    Milk 150ml
    Sugar 1/4 cup
    Vanilla essence few drops
    Chopped almonds 1 tsp
    Chopped cashew nuts 1 tsp
    Chopped pistachios 1 tsp
    Raisins 1 tsp


    Method

    Peel bananas and chop it into small cubes.
    Mix sugar and custard powder in little milk.
    Boil rest of the milk for about 10 mins and pour over the above mixture.
    Heat the mixture till it begins to boil.
    Add vanilla extract and banana cubes.
    Garnish with nuts and serve it cold.
     
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Popsicle Cum Malai Kulfi

    Popsicle Cum Malai Kulfi

    Ingredients

    200gm of cool whip
    1 can of condensed milk
    1 can of evaporated milk


    Method

    All above three ingredients together blend in Blender.
    Bring plastic pop sicle moulds from any grocery shop.
    Pour the blended mixture and leave in freezer for eight hours and you have real kulfi (with stick back) ready to eat and enjoy.
     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Cottage Cheese/ Paneer Kulfi


    Ingredients

    Milk - 1 lt
    Paneer - 200 gms (finely grated)
    Amulya milk powder - 200 gms
    Cardamom - 5-6 (small)
    Dry fruit – cashew nuts, almonds, pista (5-6) each, finely chopped
    Sugar to taste


    Method

    Boil the milk
    Keep aside half of the milk and cool the other half
    In the cool half put the amulya milk powder and mix it well in the milk.
    Now heat the mixture of above milk and other half along with the dry fruit, sugar, grated
    Paneer and cardamom, stir it well till the mixture becomes thick (say for 5-10 minutes).
    You can add green colour and rose essence.
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Badam & Pista Kulfi

    Badam/Pista Kulfi

    Ingredients

    ½ cup heavy cream
    1 condense milk (regular tin)
    2 slices of bread
    1/2 cup mixture of badam & pista powder (small cup)


    Method

    Mix all the above ingredients in the mixture, until everything is been completely blend well.
    Then fill this mixture either in ice cream tray or if you have kulfi cones.
    You have to keep whole night in the frozen section of refrigerator
    While serving kulfi's, put the cones under the flowing hot water tap for only 1 to 2 sec and with a slight jerk remove it in the plate.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kulfi Delight


    Ingredients

    Almonds - 50 numbers
    Bread slices - 3
    Milk - 500 ml
    Powdered glucose - 20 tsp
    Saffron


    Method

    Soak the almonds in hot water for 30 minutes.
    Peel them, add half-a-tumbler of milk and grind them well.
    Remove crusts from the bread slices. Pour 6 tbsp of milk over them and leave as such for
    30 minutes.
    In the meantime boil the milk and keep stirring for 25 minutes in medium flame.
    Then add 20 tsp of powdered glucose and cook for 10 minutes.
    Make a paste from the milk-wet bread slices using a mixer.
    Add the ground almond, bread paste, saffron to the milk and stir well for 2 minutes.
    Remove the preparation from flame and allow it to cool to the room temperature.
    Pour in a container and leave it in a freezer for a day.
    Now, your delicious kulfi delight is ready to eat.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Instant Kulfi

    Ingredients

    1 can sweetened condensed milk
    2 small cartons of heavy cream
    200 grams pistachio nuts (crushed)
    1/2 tsp. cardamom powder
    A few pistachio and almond flakes to garnish on top


    Method

    Blend the first four ingredients in a blender until finely mixed.
    Pour the mixture in molds or tiny cups and keep them into the freezer for 6 to 7 hours.
    Before serving, garnish with pistachio and almond flakes.

     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Creamy Kulfi


    Ingredients

    1 lt full cream milk
    250 gms cottage cheese
    5-6 big pieces of ‘peda ‘
    Green cardamom 4-5 pieces grounded
    Dry fruits shredded (optional)


    Method

    Boil the Milk in a heavy bottomed utensil on a low flame.
    Grate the ‘peda’ pieces and add to the boiling milk. Keep stirring.
    Place the grated cheese in a large sieve and wash well with water so as the milk does not curdle.
    Then add the cheese and cardamom powder. Keep stirring.
    As the mixture thickens, remove from the fire.
    Add the Dry fruits
    Let it cool and put it in the freezer to set.
    After an hour blend well and put it in the kulfi moulds and let it set.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Kesar Badam Kulfi


    Ingredients

    1 lt milk
    1/2 tin milkmaid
    1 cup sugar
    1/2 cup badam pista blended to a coarse paste
    1tbsp corn flour powder
    saffron
    1 spoon powdered cardamom


    Method

    Soak Badam and Pista in warm water for 20 minutes.
    Peel the skin and blend it into a coarse mixture.
    Boil the milk and reduce to half the quantity.
    Make sure you heat in a saucepan with a heavy base.
    Then add sugar to it and stir well.
    Now add the milkmaid to the mixture and stir well.
    In a cup mix corn flour with plain cold milk and mix well.
    Add this mixture to the milk and keep stirring.
    Now add the paste of dry fruits.
    Finally add the powdered cardamoms and saffron and keep stirring.
    When you stir the mixture; u will notice that slowly it will start thickening.
    Remove, cool it and freeze in refrigerator for 2 to 3 hours.
    Try it out.
     

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