Persimmon (Kendu) Kulffy

Name: Persimmon (Kendu) Kulffy
Cuisine: Indian
Ingredients: 500 gm Fulfate milk; 100 gm Khoya; 1 cup Pulp of persimmon; 2-3 tbsp Sugar (as your choice of sweetness); 1/2 tsp Vanilla extract

Bibhasini Patra @cook_9634440

#IcecreamandKulffy
Post -5

Bibhasini Patra @cook_9634440

#IcecreamandKulffy
Post -5

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Ingredients

500 gmFulfate milk
100 gmKhoya
1 cupPulp of persimmon
2-3 tbspSugar (as your choice of sweetness)
1/2 tspVanilla extract

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Steps

1

Ingredients of kulffy.
2

Transfer the pulp of persimmon. Strain it.
3

Boiled the milk till it comes 1/2.
4

Add khoya and mix it well
5

Add the persimmon pulp, sugar mix it well. Off the gas.
6

Mix vanilla extract mix it and transfer on a bowl and freeze it 2hour.
7

After 2hour griend the kulffy mixture and transfer on kulffy mould, and freeze it whole night.
8

Ready the persimmon or kendu kulffy sprinckle the chopped dry fruits serve it cool cool. It is a forest seasonal fruits. It was available only April to may.