Kujja Kulfi (Indian Ice cream in earthenware moulds) recipe
ingredients
5 cups (1 litre) 32 fl oz Milk
3 tbsp (60 g) 2 oz Sugar
a few strands Saffron (kesar), soaked in 1 tbsp water
2 - 3 drops Yellow colour
a pinch Green cardamom (choti elaichi) powder
4 tsp (20 g) Cashew nuts (kaju), chopped
1 tbsp (15 g) Pistachios (pista), blanched, chopped
3 tbsp (60 g) 2 oz Sugar
a few strands Saffron (kesar), soaked in 1 tbsp water
2 - 3 drops Yellow colour
a pinch Green cardamom (choti elaichi) powder
4 tsp (20 g) Cashew nuts (kaju), chopped
1 tbsp (15 g) Pistachios (pista), blanched, chopped
method
1. Heat the milk in a wok (kadhai); cook on medium heat, stirring constantly till it is reduced to 14th.
2. Remove the wok from the heat and stir in the sugar till it is completely dissolved.
3. Mix in saffron, yellow colour, green cardamom powder, cashew nuts, and pistachios.
4. Fill the mixture into earthenware moulds (kujja), cover with a lid and seal with any dough.
5. Place the moulds in a freezer for 1 1/2 hours to allow the mixture to set.
6. Remove from the freezer, take off the lid and serve immediately.
2. Remove the wok from the heat and stir in the sugar till it is completely dissolved.
3. Mix in saffron, yellow colour, green cardamom powder, cashew nuts, and pistachios.
4. Fill the mixture into earthenware moulds (kujja), cover with a lid and seal with any dough.
5. Place the moulds in a freezer for 1 1/2 hours to allow the mixture to set.
6. Remove from the freezer, take off the lid and serve immediately.
serving amount
serves: 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
