Serves 1
Directions
- 1Remove the seeds from the dates.
- 2Roast almonds, cashews and pistachios on low flame.
- 3Pour full cream milk into a pot.
- 4After 1-2 minutes, add green cardamom to the dry nuts.
- 5Transfer the roasted dry nuts to another plate.
- 6Reduce milk to 400 ml.
- 7Make powder of roasted drynuts and add saffron.
- 8Add Dates to grinder.
- 9Add some reduced milk and make a fine paste.
- 10Add paste to the reduced milk and mix.
- 11Add prepared nuts powder and mix.
- 12Add mix to Mould.
- 13Keep in freezer for 6-8 hrs.
- 14Rub it.
- 15Use knife to remove edges.
- 16Kulfi is ready.
- 17Cut into pieces.
- 18Add Mango puree and Chiku(mudapple puree).
Ingredients
- dates
- 25 30 grams almonds
- 25 30 grams cashew
- 25 30 grams pistachio
- 1 liter full cream milk
- 10 12 green cardamom
- saffron
- mango puree
- chiku (mudapple) puree
Equipment
knifepanspatulablenderkulfi molds
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