{"id":10364,"date":"2020-07-04T12:33:15","date_gmt":"2020-07-04T12:33:15","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=10364"},"modified":"2020-07-04T12:43:05","modified_gmt":"2020-07-04T12:43:05","slug":"indian-blackberry-and-figs-matka-kulfi-jamun-aur-anjeer-ki-matka-kulfi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2020\/07\/04\/indian-blackberry-and-figs-matka-kulfi-jamun-aur-anjeer-ki-matka-kulfi\/","title":{"rendered":"Indian Blackberry and Figs Matka Kulfi (Jamun Aur Anjeer Ki Matka Kulfi)"},"content":{"rendered":"

How about an Immunity Booster Sugar-free Kulfi ?<\/strong>
\nIndian Blackberries and Figs are a fantastic source of Vitamin C and K + Minerals + Antioxidants which helps boost immunity.<\/strong>
\nIndubitably the most delectable kulfi in an Earthenware Pot. A frozen dessert that is prepared with the puree of Fresh Indian Blackberries and Figs, 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.
\nSugar free it is\u2026 Inherent sweetness of Figs.
\nServed chilled in the Earthenware Pots (Matka)<\/span><\/strong><\/p>\n

\"\"<\/p>\n

Preparation Time: 10 minutes<\/strong><\/p>\n

Cooking Time: 25 minutes<\/strong><\/p>\n

Chilling Time in the Freezer: 08 hours<\/strong><\/p>\n

Makes: 04 medium sized matkas<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Indian Blackberry (Jamun) , fresh, pureed or roughly chopped – 1\/4th<\/sup>\u00a0 cup<\/p>\n

Fresh Figs, skinned and pureed- 2 tbsp.<\/p>\n

Almond\u00a0milk, unsweetened- 1.5 litres<\/p>\n

Peppercorn, lightly toasted and coarsely ground- 1\/4th<\/sup>\u00a0tsp.<\/p>\n

For the Lacing:<\/p>\n

Silver Leaf (Chandi Ka Varq)- 1 small sheet<\/p>\n

For the Garnish:<\/strong><\/p>\n

Pistachio nuts, slivered- 02 tsp.<\/p>\n

Peppercorn, lightly toasted and coarsely ground – a pinch<\/p>\n

Rose Petals edible and dried- \u00bd tbsp.<\/p>\n

For the Covering of Matka-<\/strong><\/p>\n

Muslin cloth, unbleached and food safe- 1\/4th<\/sup> metre<\/p>\n

Or<\/p>\n

Food Grade Aluminium foil – as required.<\/p>\n

Method:<\/strong><\/p>\n

Boil milk in a heavy bottomed non-stick pan. Keep stirring till the milk reduces to 3\/4th<\/sup> of its actual quantity.<\/p>\n

Add the lightly toasted and coarsely ground peppercorn. Mix well.<\/p>\n

Remove from the flame and pour it in a wide glass bowl and cool it completely.<\/p>\n

Add the pur\u00e9e of Indian Blackberries and figs. Mix well.<\/p>\n

Pour into soaked Kasoras \/ earthenware pots.<\/p>\n

Lace it with silver leaf.<\/p>\n

Sprinkle with the slivered pistachio nuts, coarsely ground peppercorn and rose petals.<\/p>\n

Cover each matka with a small muslin cloth and tie it.<\/p>\n

Place the kulfi matkas freezer for 08 hours. Serve chilled.<\/p>\n

Chef Tips:<\/strong><\/p>\n

If you are a great Indian Blackberry and Figs Fan, just increase the quantity of its pur\u00e9e.<\/p>\n

Just remember to mix it thoroughly and then garnish and tie it with a muslin cloth.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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