This is a simple recipe to prepare chikoo kulfi with
milk and jaggery. It tastes great and surely a treat if you love kulfi. Usually
chikoos will get ripened all at once in a lot and surely there will be a
question how to finish them. Then, the answer will be either milkshake, halwa or
this tasty kulfi. The natural sweetness of this fruit calls for less sweetener
(sugar/jaggery) making it best suitable fruit for desserts. Check for my post on Dry fruits Kulfi / Homemade creamy ice candies with nuts
Here you go with the recipe.
Here you go with the recipe.
Preparation time: 6 hours
Cooking time: 15 minutes
Serves: 8 Kulfis
Ingredients:
Well ripe Sapota/ Chikoo – 6-8 or 1.5 cups puree
Milk – 1.5 cups/ 150ml
Jaggery powder – ¼- ½ cup, adjust according to the taste & sweetness
of chikoo
Corn flour – 1 tsp
Coconut powder/ grated coconut – 1 tbsp (optional)
Method:
- Wash, peel the fruits and remove the seeds. Chop roughly.
- Take a mixer jar, add coconut gratings and pulse couple of times to powder it. Add chopped chikoo, powdered jaggery & blend it to get the puree.
- Now take a thick bottomed vessel, pour in the milk and bring it to boil.
- Take a spoonful corn flour in a separate bowl; mix well with 2 tbsp of water. Add this to the boiling milk. Boil in low flame stirring frequently, until you get a thick consistency.
- Switch off the heat, allow cooling.
- Add the chikoo, coconut & jiggery mix to the milk still warm. Mix well.
- Pour this in each kulfi mould, close with its lid. Keep in freezer for at least 6 hours.
- Enjoy delicious kulfis after 6 hours of freezing!
Note:
If Kulfis don’t come out clean attaching to its
stick while unmoulding, dip the form in a glass of hot water and then try.
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