How about an Immunity Booster Sugar-free Kulfi CreamY yet ChunkY?
Indubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Custard Apples, custard apple pulp, reduced full-fat milk , Saffron and garnished with lightly toasted slivered almonds , Pistachio nuts and edible dried rose petals, laced with Saffron Strands.
Sugar free it is… Inherent sweetness of Custard Apple.
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:
Custard Apple pulp puréed, fresh- ½ cup
Custard Apple, pulp- 02 tbsp.
Full-fat milk – 2 litres
Saffron Strands, steeped in 2 tbsp. warm milk- 1/4th gm.
For the Garnish:
Lightly toasted slivered almonds- 4 tsp.
Pistachio nuts, slivered- 4 tsp.
Rose Petals edible and dried- ½ tbsp.
Saffron strands- a pinch
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 ½ of its actual quantity. Add Saffron steeped in warm milk, mix well.
Simmer for another minute.
Remove from the flame and pour it in a wide glass bowl and cool it completely.
Add the Custard apple purée. Mix well. Now add the pulp of custard apple and mix lightly so that this can give a chunky texture to the kulfi.
Pour into soaked Kasoras / earthenware pots.
Sprinkle with the slivered almonds, pistachio nuts and rose petals.
Lace it with Saffron strands.
Cover each matka with a small muslin cloth and tie it.
Place the kulfi matkas in the freezer for at least 8 hours. Serve chilled.
If you are a great Custard Apple Fan, just increase the quantity of its purée and pulp.