How to make 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 Coconut Brownie with Ice cream, Chocolate Pan Rolls, Mango and Chilli Sorbet, Kesari Bhaat. Or try out these recipes from Fusion Cuisine like Thom Methi Mutton, Chicken Cutlet, Chilli Cheese Chakri, Pepper Pudina Gravy.

Kulfi Butterscotch Recipe Card

Kulfi Butterscotch
Print

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.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

Wishlist