Kulfi Butterscotch Recipe - Butterscotch flavoured kulfi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk ( दूध ) , Mawa (khoya) grated

Cuisine : Fusion

Course : Desserts

Kulfi Butterscotch

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Kulfi Butterscotch checkout Kesari Indrayani , Coconut Bread Pudding , Coconut Custard , Chennar Payesh . You can also find more Desserts recipes like Ananas Ka Meetha, English Rasmallai, Mawa Rolls, Chocolate Gateau. Or try out these recipes from Fusion Cuisine like Spinach Maron , Crispy Chicken, Marinated Paneer Toast, Lime Leaf Upma.

Kulfi Butterscotch Recipe Card

Kulfi Butterscotch
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Prep Time : 7-8 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kulfi Butterscotch

  • Milk 7 1/2 cups

  • Mawa (khoya) grated 200 grams

  • Sugar 3/4 cup

  • FOR NOUGAT

  • Sugar 1 cup

  • Almonds chopped 10-12

  • Cashewnuts chopped 10-12

  • Pistachios chopped 6-8

Method

Step 1

Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add one cup of sugar and grated khoya and simmer till sugar completely dissolves.

Step 2

Heat one cup of sugar with a few drops of water and cook till the sugar dissolves completely and then turns golden and caramelizes. Immediately add chopped nuts and mix.

Step 3

Transfer the mixture onto a greased tray or a greased marble top and spread evenly. When cooled, remove the nougat and crush in a mortar and pestle or in a blender. Keep kulfi moulds ready.

Step 4

When the rabdi is cooled completely, mix in three fourths of the crushed nougat. Pour into the moulds, sprinkle the remaining crushed nougat and close lids. Freeze for forty-five minutes in the deep freezer.

Step 5

Take the moulds out of the freezer, open and pour the mixture into a blender and blend lightly. Once again pour the mixture back into the moulds, close the lids and keep in the deep freezer to set.

Step 6

Remove when set and unmould. Serve immediately.

How to make Kulfi Butterscotch

Step 1

Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add one cup of sugar and grated khoya and simmer till sugar completely dissolves.

Step 2

Heat one cup of sugar with a few drops of water and cook till the sugar dissolves completely and then turns golden and caramelizes. Immediately add chopped nuts and mix.

Step 3

Transfer the mixture onto a greased tray or a greased marble top and spread evenly. When cooled, remove the nougat and crush in a mortar and pestle or in a blender. Keep kulfi moulds ready.

Step 4

When the rabdi is cooled completely, mix in three fourths of the crushed nougat. Pour into the moulds, sprinkle the remaining crushed nougat and close lids. Freeze for forty-five minutes in the deep freezer.

Step 5

Take the moulds out of the freezer, open and pour the mixture into a blender and blend lightly. Once again pour the mixture back into the moulds, close the lids and keep in the deep freezer to set.

Step 6

Remove when set and unmould. Serve immediately.

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