How about an Immunity Booster Sugar-free Kulfi ?
Indian Blackberries are a fantastic source of Vitamin C and K + Minerals + Antioxidants which helps boost immunity.
Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Fresh Indian Blackberries, reduced unsweetened almond milk and lightly toasted and coarsely ground black peppercorn, garnished with pistachio nuts, edible dried rose petals , sprinkled with coarsely ground black peppercorn and laced with silver leaf.
Served chilled in the Earthenware Pots (Matka)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Chilling Time in the Freezer: 08 hours
Makes: 04 medium sized matkas
Ingredients and Quantity:
Indian Blackberry (Jamun) , fresh, pureed or roughly chopped – 1/4th cup
Almond milk, unsweetened- 1.5 litres
Peppercorn, lightly toasted and coarsely ground- 1/4th tsp.
For the Lacing:
Silver Leaf (Chandi Ka Varq)- 1 small sheet
For the Garnish:
Pistachio nuts, slivered- 02 tsp.
Peppercorn, lightly toasted and coarsely ground – a pinch
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 lightly toasted and coarsely ground peppercorn. Mix well.
Remove from the flame and pour it in a wide glass bowl and cool it completely.
Add the purée of Indian Blackberries. Mix well.
Pour into soaked Kasoras / earthenware pots.
Lace it with silver leaf.
Sprinkle with the slivered pistachio nuts, coarsely ground peppercorn 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 Indian Blackberry, just increase the quantity of its purée.
Just remember to mix it thoroughly and then garnish and tie it with a muslin cloth.