How about an Immunity Booster Sugar-free Kulfi ?
Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Sun-kissed Alphonso Mangoes, reduced full-cream milk and lightly toasted and powdered fennel seeds, garnished with pistachio nuts, lightly toasted fennel seeds and edible dried rose petals.
Sugar free it is… Inherent sweetness of Alphonso Mangoes.
Served chilled in the Earthenware Pots (Kulhad)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Chilling Time in the Freezer: 08 hours
Makes: 04 medium sized matkas
Ingredients and Quantity:
Alphonso Mango purée , fresh- ½ cup
Full Cream milk, – 1.5 litres
Fennel seeds, lightly toasted and powdered- 1/4th tbsp.
For the Garnish:
Pistachio nuts, slivered- 02 tsp.
Fennel seeds, lightly toasted and powdered- 02 tsp.
Rose Petals edible and dried- ½ tbsp.
For the Covering of Matka-
Muslin cloth, unbleached and food safe- 1/4th metre
Food Grade Aluminium foil – as required.
Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to 3/4th of its actual quantity.
Add the fennel powder. Mix well.
Remove from the flame and pour it in a wide glass bowl and cool it completely.
Add the Mango purée. Mix well.
Pour into soaked Kasoras / Kulhad /earthenware pots.
Sprinkle with the slivered pistachio nuts, lightly toasted fennel seeds and rose petals.
Cover each matka with a small muslin cloth and tie it.
Place the kulfi matkas freezer for 08 hours. Serve chilled.
If you are a great Alphonso Mango Fan, just increase the quantity of its purée.
You may add freshly roasted and coarsely ground black peppercorn in a smaller quantity to the Kulfi mixture before freezing it. Just remember to mix it thoroughly and then garnish and tie it with a muslin cloth.