Kulfi Making

Kulfi Making

Ingredients Of Pista Kulfi
1 Litre Milk, 1/2 Cup Sugar, 1/4 tsp Saffron
4-5 Green cardamoms, 12-15 Almonds (shredded), blanched
2 Tbsp Pistachios (shredded), 8 Kulfi moulds, Vark leaves (optional)

What is pista kulfi:
Kulfi is an Indian dessert made by boiling milk till it thickens and then adding sugar and other flavors to it. The most common ingredients added to the kulfi are saffron, cardamom, pistachios, almonds, rose water etc.

What is Khoya called in English:
Khoa is a dairy product, originating from the Indian subcontinent, widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan.
Why is my kulfi ice:
The milk should continue to simmer at low heat. 7. After almost 1.5 hours the milk should reach its desired thickness. Its very important for the milk to get really thick else the kulfi will have ice crystals when you freeze it.

How do you make Malai:
It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then allowing it to cool. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat.

Is kulfi healthier than ice cream:
Popular in India, kulfi is a healthier version of ice cream, forgoing eggs and preservatives in favor of simply milk, sugar and natural flavors. They also skip out on the surprising additive of air, making Kaurina's Kulfi richer and creamier than typical dairy desserts, while prolonging its frozen goodness.
What are the steps of making ice cream: Instructions
Step 1 - Pre-Freeze your ice cream maker's gel container.
Step 2 - Heat the milk, sugar and powdered milk.
Step 3 - Separate 8 egg yolks.
Step 4 - Whip the egg yolks until thickened.
Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks.
Step 6 - Pour the egg yolk mix into the pot of hot milk.

Does Kulfi have egg:
Kulfi is made with flour, milk/cream, sugar, flavorings, and nuts. You can use Ice Cream mixture to make Kulfi. Ice cream is made with milk/cream, sugar, eggs, flavorings, and fruits. A canister is filled with the ice cream mixture.

What is milk PEDA:
milk peda recipe | doodh peda recipe | doodh ka peda. an easy and simple indian dessert recipe made with evaporated milk solids and sugar. it is one of the traditional indian sweet made across india and is made for various purposes like the festival and special occasions.
How long does kulfi last in the freezer:
Here is a general guide on the shelf life of ice cream: unopened ice cream can last 2–3 months in the freezer, opened ice cream can last 1–2 months in the freezer.

How long does kulfi take to freeze: 6 hours.
Freeze for at least 6 hours. To release, take out of the freezer about 5 minutes before you want to serve and dip the moulds, if using, briefly in hot water.

What flavor is kulfi:
Kulfi is similar to ice cream in appearance and taste but denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado.
How kulfi is beneficial for health:
Milk promotes strong bones. The Calcium in Milk helps to protect your teeth against gum disease and keeps your jaw bone strong and healthy. Milk is low in carbs and therefore does not raise blood glucose levels.

How many calories are there in Malai Kulfi:
One Malai Kulfi gives 206 calories. Out of which carbohydrates comprise 82 calories, proteins account for 28 calories and remaining calories come from fat which is 81 calories. One Malai Kulfi provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

How to Make Pista Kulfi
1.Boil the milk in a wide, heavy-based pan and then simmer over medium heat, stirring from time to time to avoid scorching.
2.Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken.
3.When done, the color of the milk changes to a beige-cream, and the bubbles appear mostly in the center of the pan.
4.Add the sugar and saffron, bring to a boil again and simmer for another minute or two.
5.Add the cardamom and turn off the heat.
6.When cool, add the nuts, saving a few for garnishing.
7.Mix well and pour into moulds.
8.Freeze at the lowest possible temperature.
9.To serve take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.
10.Garnish with vark leaves and nuts and serve immediately (Optional).

Wishing you all the best,
http://www.seeyourneeds.in