How to make Kulfi Butterscotch -
Butterscotch flavoured kulfi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk (दूध), Khoya
Cuisine : Indian
Course : Desserts
For more recipes related to Kulfi Butterscotch checkout Fruit And Nut Chocolates, German Chocolate Cake, Paneer Ki Kheer, Chocolate Flower Pot . You can also find more Desserts recipes like Hazelnut Blondie Mango Cubes Brownie Strawberry Kabab Fruit And Nut Cake
Kulfi Butterscotch Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kulfi Butterscotch Recipe
Milk 7 1/2 cups
Khoya 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.
Nutrition Info
Calories : 3328 Kcal
Carbohydrates : 452.4 gm
Protein : 94.5 gm
Fat : 126.9 gm
Other : Calcium- 4027mg
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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.
