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Kesar Pista Matka Kulfi
Kesar Pista Matka Kulfi
4 people
00h 15
00h 40
Kesar Pista Matka Kulfi
4 Serves
15Mins Prep
40Mins Cook
Ingredients
- 4 cups milk
- 2 ¼ cups milk powder
- 1 ½ Tbls cornstarch dissolved in milk
- 3 Tbls Bayara chopped nuts
- 3 Tbls Bayara pistachio
- 1 Tsp Bayara cardamom powder
- 1 Tsp mango essence
- 14 oz sweetened condensed milk
- 2 cups canned mango puree
- Bayara rose buds
Method
Method
- In a heavy-bottomed pan, add the milk and let it simmer on low heat.
- Meanwhile, combine cornstarch and 3 tablespoons of milk in a bowl and mix until smooth and lump-free.
- Pour the cornstarch slurry into the milk and mix until blended.
- When the milk begins to foam up, stir with a spatula, reduce the heat to the lowest setting, and stir in the milk powder.
- Whisk until well blended and no lumps remain.
- Pour the condensed milk and mango essence and mix until just combined
- Add the cardamom powder and mix to combine.
- Take the Kulfi mixture off the flame and allow it to cool for 30 minutes.
- Gently fold the mango puree into the Kulfi mixture until fully incorporated.
- Pour the mango Kulfi in the molds, garnish with pistachio and rose buds, and serve.
Method
Method
- In a heavy-bottomed pan, add the milk and let it simmer on low heat.
- Meanwhile, combine cornstarch and 3 tablespoons of milk in a bowl and mix until smooth and lump-free.
- Pour the cornstarch slurry into the milk and mix until blended.
- When the milk begins to foam up, stir with a spatula, reduce the heat to the lowest setting, and stir in the milk powder.
- Whisk until well blended and no lumps remain.
- Pour the condensed milk and mango essence and mix until just combined
- Add the cardamom powder and mix to combine.
- Take the Kulfi mixture off the flame and allow it to cool for 30 minutes.
- Gently fold the mango puree into the Kulfi mixture until fully incorporated.
- Pour the mango Kulfi in the molds, garnish with pistachio and rose buds, and serve.
Recipe Ingredients
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