• 2-1/2 cups Full Cream Milk
• 1/2 cup Milk
• 1/4 cup Milk Powder
• 1/2 tsp Cardamom Powder
. 4 cup sugar (as per taste)
Pinch of Kesar (optional)
Rcipie:
•Combine all the ingredients together in a pan and bring to a boil.
•Now add the cardamom powder and lower the flame.
•Cook for 10 minutes till the mixture thickens.
. Allow to cool completely.
•Pour into kulfi moulds and freeze fo 8-9 hourtill firm.
•Cream Kulfi is ready.
4 cup/1lts milk for chenna
3 measuring cup milk for Ras
5 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice
Recipe:
1. First keep the 3 cups of milk for ras to boil until it reamins 2 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continously.
3. Then drain it in a muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the paneer out of the cloth in a dish , mash it and make around 7-8 balls out of it
7. Toss that balls in the pressure cooker and bring two whistle.
8. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
9. As the pressure cooker is warm now open it take out the balls
10. Let the water drain by pressing it little and let it cook.
11. When the milk is cool add paneer balls to it .
12. Refrigerate it.
13. Serve Cold
21/2 cup Water
2 tbsp Fennel Seed (Variyali)
1/2 tsp Cardamom Seed
10 whole black pepper
2 tsp Kishmish
1/2 cup chopped Almond
1/4 cup chopped Pista
1/4 cup Melon seeds
1 ltr Milk
1/4 tsp Saffron threads
Recipe:
Bring the water to boil in a small pan / vessel.
Add the fennel seeds, cardamom and cloves, and remove from the heat.
Set aside for 15 minutes.
Place the raisins, almonds, pista, blackpeppe and melon seeds, in a bowl
Cover and set aside for at least 1 hour.
Transfer it to a blender and blend until the itbecme smooth paste.
Pour into a strainer
Heat 2 tblsp of milk and add saffron.
Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.
Serve cold.
