Hey everyone, hope you are having an incredible day today.it is Cameron Wheeler. Today, we’re going to prepare a distinctive dish, kulfi gulkand purely homemade by chef phani. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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The good news is that as soon as you’ve learned the basics of cooking it is not likely that you will ever have to displace them. Which means that you can always build up and expand your own cooking skills. Since you know new recipes and improve your culinary abilities and talents you will quickly realize that preparing your own meals from scratch is far more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.
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Kulfi Gulkand Purely Homemade By Chef Phani is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Kulfi Gulkand Purely Homemade By Chef Phani is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook kulfi gulkand purely homemade by chef phani using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kulfi Gulkand Purely Homemade By Chef Phani:
- Make ready Full fat whole milk
- Prepare Mawa (Khoya or evaporated milk)
- Make ready Regular Sugar or Cane Sugar
- Make ready Almonds
- Get Green Cardamom
- Prepare Kewra water or rose water
- Prepare Gulkan Rose Petal Leaves Sweetened
- Make ready saffron
Instructions to make Kulfi Gulkand Purely Homemade By Chef Phani:
- In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
- Grate the khoya or crumble it very well. There should be no large pieces or lumps. Powder the almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
- After 18 or 20 mins, add sugar to the milk and stir well. Also keep on scraping the milk solids from the sides and keep them adding to the simmering milk.
- When the sugar has dissolved and after 3 to 4 mins add the gulkand and mix well. You have to keep on stirring for some minutes till the milk thickens. In case you see small lumps, then just break them with the spatula or spoon.
- After 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds and cardamom powder.
- Stir very well and just simmer for a minute or two on a low flame. Keep on stirring so that the khoya/evaporated milk is distributed evenly.
- Switch off the flame. Add the kewra water or rose water and crushed saffron.
- Let the mixture cool. Then pour the mixture in kulfi moulds or in serving bowls or in a tray or in shot glasses. Scrape the milk solids also from the sides and add them to the bowl.
- Cover with lids or aluminum foil and keep it in the freezer till it sets.
- Once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. You can also rub the mould or glasses between your palms or dip in some warm water and quickly remove them. Remove on a plate. and serve immediately.
So that’s going to wrap this up with this exceptional food kulfi gulkand purely homemade by chef phani recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
