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| Main ingredients | Chickoos, Full fat milk, Condensed milk, Cashewnuts, Green cardamom powder |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 8-9 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup chickoo puree
- 2 medium chickoos, peeled, seeded and finely chopped
- 4 cups full fat milk
- ⅓ cup condensed milk
- 2 tablespoons finely chopped cashewnuts
- ½ teaspoon green cardamom powder
Method
- Heat milk in a deep non-stick pan till it comes to a boil. Continue to cook on low heat, stirring continuously, till it reduces.
- Add condensed milk and mix well.
- Switch the heat off and stir in the chickoo puree and mix till well combined. Add cashewnuts, green cardamom powder and chopped chickoos and mix well.
- Allow the mixture to cool slightly.
- Pour the mixture into individual kulfi moulds, tightly cover with a lid and freeze for 6-8 hours.
- Take the cones out of the freezer, demould and serve immediately.
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