Homemade Kaju Kesar Kulfi Recipe
How to make Cashew nut saffron Ice cream with milk
Kaju Kesar Kulfi Recipe – step by step presentation of simple and healthy home made Kaju Kesar Kulfi or Indian ice cream recipe from full cream milk. Kulfi can be served as a sweet dish after dinner or any time whenever you feel like tasting a rich milky texture.
This recipe is from one of my old friend whose family runs an ice cream parlor. I requested him and she shared a little secret of the Kulfi. I love to experiment with my food and try out to cook something healthy and tasty. So I did a little experiment.
Ingredients for making Kaju Kesar Kulfi Recipe
Full cream milk – ½ litre
Condense milk – 100 ml
Cashew nut (Kaju) – ½ cup
Saffron (Kesar) – 4 strings
Basic preparation of making a Kaju Kesar Kulfi recipe
- Soak kaju in ½ cup water for at least 15 minutes. Now roughly crush with the help of a hand blender or rolling spin.
- Soak saffron in 2 table spoon Luke warm milk.
Method of making Kaju Kesar Kulfi Recipe
Step 1: Heat milk in a heavy base pan for 15 minutes approx on simmer gas flame, till the time it becomes ½ of its basic quantity.
Step 2: Now add crushed cashew nuts, stir well and cook for 5 more minutes.
Step 3: Add condensed milk and stir well. Cook for 5 more minutes and turn the gas off. Milk will turn to a thick consistency by now.
Step 4: Add saffron milk and stir well. Let it cool at room temperature for 10 minutes.
Step 5: Now pours the batter into Kulfi mold or any small glasses or bowl. Let it cover from a foil paper and refrigerate overnight or until set properly.
Bring molds out from the fridge and dip slightly in a water filled bowl so Kulfi releases its corners and now serve Kaju Kesar Kulfi in bowls or plate. Now what you wait for, enjoy your super rich, super tasty Kaju Kesar Kulfi with family and friends and enjoy the summers.
Few useful tips for Kaju Kesar Kulfi recipe
- You can use a non stick pan or heavy bas aluminium pan for cooking milk
- If you have frozen kulfi in bowl or short glass, you can directly serve kulfi.
- Do not make a fine paste of cashew nut. A rough texture will give a soft crunch to the Kaju Kesar Kulfi.