Kulfi Butterscotch Butterscotch flavoured kulfi. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 21 Feb 2017 in Recipes Course New Update Main Ingredients Milk , Khoya Cuisine Indian Course Desserts Prep Time 7-8 hour Cook time 41-50 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Advertisment Ingredients list for Kulfi Butterscotch 7 1/2 cups Milk 200 grams Khoya 3/4 cup Sugar FOR NOUGAT 1 cup Sugar 10-12 Almonds chopped 10-12 Cashewnuts chopped 6-8 Pistachios chopped Method Advertisment 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. 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. 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. 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. 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. Remove when set and unmould. Serve immediately. Nutrition Info Calories 3328 Carbohydrates 452.4 Protein 94.5 Fat 126.9 Other Fiber Calcium- 4027mg #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article