Open in Cookpad AppSteps
- 1
Keep the milk to boil.And let it reduce to almost half on low flame
- 2
Now in 1/4cup room temperature milk add cornflour.Make it lump free and add to the reduced mik.This gives it a very good cream texture. Add sugar, half of almonds, elaichi powder and off the flame.
- 3
Let it cool and then pour them in moulds and deep freeze For 7 to 8 hrs
- 4
Demould them keeping it out for sometime or keeping it under water..
- 5
Serve cool cool kulfi garnish with chopped almonds and pistachios and saffron strands
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Comments (4)
Mam u mention corn flour in the ingredients list and you didn’t use in anywhere or in steps.