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1736
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4.7(7)
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Nayana Palav
Kokum is good for digestion. Its botanical name is Garcinia Indica. This is a unique flavour of kulfi. Usually i make kokum sherbet, solkadhi from dry kokums. This is the first time i made the kulfi from kokum.
Amazing kulfi..
Awsm
Soak Kokum in 2 tablespoon water for juice.
Grate almonds and pistachios and keep aside.
Heat a heavy bottom pot, keep the heat on low flame.
Add milk, stir continuously.
Reduce milk to half. .
Add sugar while reducing milk.
Stir continuously from start to end to avoid milk sticking to the bottom.
Crumble khoya with hands and remove all the lumps.
Take 2 tablespoon cold milk in a small bowl.
Add 2 teaspoon cornflour.
Mix well and add it to the boiling milk.
Milk will start thickening.
Once milk become thick, add cardamom powder and khoya.
Mix well and remove lumps.
Mix well and remove from heat.
Let the mixture become little cool down.
Now add Kokum juice.
Add some grated pistachios and almonds.
Then pour this mixture into kulfi moulds and kulhad.
Add some grated pistachios and almonds on kulhad.
Keep the kulfi moulds and kulhad in the deep fridger.
Keep the moulds in freezer to set overnight.
Next morning, take the moulds out of freezer and open the lid.
Loosen up the sides with the help of knife and take the kulfi out of moulds.
Garnish with grated pistachios and almond.
Serve immediately.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Sweta Shet
Nikita Shembekar
Niharika Bhide
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