Guava kulfi

Name: Guava kulfi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 litre Milk; 500 gm Guava/amrud; 1/4 cup Sugar; 2 tbsp Milk powder; 1/4 cup Condensed milk; 1 tbsp Cornflour; Saffron strands few; 5-6 Cardamom pods; Dryfruits few

Shashwatee Swagatica @cook_9283061

#icecream&kulfi

It's a very unique flavour kulfi recipe. Fresh guavas are used to make the kulfis creamier. Try it at home and enjoy endlessly in this hot summer.

#icecream&kulfi

It's a very unique flavour kulfi recipe. Fresh guavas are used to make the kulfis creamier. Try it at home and enjoy endlessly in this hot summer.

Shashwatee Swagatica @cook_9283061

#icecream&kulfi

It's a very unique flavour kulfi recipe. Fresh guavas are used to make the kulfis creamier. Try it at home and enjoy endlessly in this hot summer.

#icecream&kulfi

It's a very unique flavour kulfi recipe. Fresh guavas are used to make the kulfis creamier. Try it at home and enjoy endlessly in this hot summer.

Saved

Ingredients

30mins

4 servings

1 litreMilk
500 gmGuava/amrud
1/4 cupSugar
2 tbspMilk powder
1/4 cupCondensed milk
1 tbspCornflour
Saffron strands few
5-6Cardamom pods
Dryfruits few

Saved

Steps

30mins

1

Wash and chop the guavas and put in a blender.
2

Make a puree and seive.
3

Boil milk and put crushed cardamom pods.
4

Keep stirring constantly and cook on medium flame till it reduces to half.
5

Then add sugar and stir till it melts on low flame.
6

Add condensed milk. Stir till all melts completely.
7

Mix milk powder and cornflour in a bowl.
8

Add water and make a thin slurry.
9

Mix this slurry to the milk mixture.
10

Simmer for 2-3mins and stir until all incorporated well and no lumps should be there.
11

Switch off and fish out the cardamom pod skins and discard.
12

Add saffron stands. Mix.
13

Then add guava puree and stir well.
14

Cool the mixture to room temperature and then put in the freezer for 2-3hours.
15

Then blend for few mins till creamy.
16

Add crushed dryfruits.
17

Put in the kulfi moulds and freeze for 6-8hours or overnight.
18

Demould and serve.