Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, four types of kulfi. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Four types of kulfi is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Four types of kulfi is something that I’ve loved my whole life.
Sometimes the kulpi is called "traditional Indian ice cream". The Indian food in India, Bangladesh, Pakistan, Nepal, Myanmar, Middle East and in Indian restaurants around the world. For those still unaware, kulfi is a very popular dessert in India and Pakistan.
To get started with this recipe, we have to first prepare a few ingredients. You can cook four types of kulfi using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Four types of kulfi:
- Get 2 cups milk
- Get 1 cup milk powder
- Prepare 1/2 cup sugar
- Get 2 tbsp chocolate
- Get 1 tbsp mango puree
- Take 1 tbsp mix nuts
- Prepare Pinch green colour
Our family began making it for friends and family until the demand. There are different types of kulfi recipes, I have already posted mango kulfi, kesar badam kulfi,so thought to share this kulfi recipe year. It is not only easy but hygenic to make kulfi at home so do try and surprise your kids,am sure they will enjoy homemade kulfi. According to Wikipedia : Kulfi was. kulfi standards.pdf - Free download as PDF File (.pdf), Text File (.txt) or read online for free.
Steps to make Four types of kulfi:
- Take a pan and add milk. Heat the flame. Stir it now add milk powder. Stir continuously till reduces half. Add mix nuts. When it gets thicker and creamy switch off the flame.
- Divide into four parts. In 1 part add chocolate. In 2 part add mango puree. In 3 partadddpista and pinch of green colour. 4 part take as it is.
- Pour in kulfi moulds. Set for 7 to 8 hours or overnight.
- Four types of kulfis are ready.
The key ingredient in kulfi is khoya. Khoya is essentially those milk solids you see clinging to the sides of the pot when you let milk simmer for a long long time. Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. Felicity Cloake: The popular Indian frozen dessert is made from caramelised milk, but do you really need to cook the milk for four hours? And how do you get it out of the moulds?
So that is going to wrap it up for this special food four types of kulfi recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
