A very popular Indian dessert, made of Milkmaid sweetened condensed milk & milk.
Makes: 3 kulfi moulds
1 cup (200 ml / 8 oz – standard measuring cup) milk (boiled milk)
½ cup (100 ml / 4 oz) milkmaid condensed milk
2 level teaspoon corn flour
4 teaspoons water
¼ teaspoon cardamom powder
1 tablespoon finely chopped cashew nuts or almonds or pista (optional)
3 kulfi moulds
Dilute 2 level teaspoons conflour in 4 teaspoon water and keep aside. Make a smooth solution.
In a pan or sauce pan, boil 1 cup milk with ½ cup milkmaid sweetened condensed milk. Stir continuously on a low to medium heat for 10 – 12 minutes. Do not cover with lid.
Add diluted cornflour solution and stir well on a low heat for another 5 – 8 minutes. Switch off the heat. Keep aside to cool for one hour (until it comes normal room temperature).
Finally, mix with cardamom powder and finely chopped cashew nuts (optional).
Fill into kulfi moulds, coverkulfi lid tightly and freeze for 6 hours or overnight or till it sets.
To serve, run a sharp knife dipped in hot water along the sides of the moulds and slip them onto a serving plate.