Difference between revisions of "Raspberry Kulfi"
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* 100 g [[simple syrup|sugar syrup]] | * 100 g [[simple syrup|sugar syrup]] | ||
| − | == | + | == Procedures == |
# Boil the [[milk]] and reduce its quantity to half. | # Boil the [[milk]] and reduce its quantity to half. | ||
# Add [[granulated sugar|sugar]], [[flour]] and [[cream]] to the [[milk]] and stir well. | # Add [[granulated sugar|sugar]], [[flour]] and [[cream]] to the [[milk]] and stir well. | ||
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# Take the mixture in a flat steel vessel or in an earthen pot and place in the freezer for 8 to 9 hours. | # Take the mixture in a flat steel vessel or in an earthen pot and place in the freezer for 8 to 9 hours. | ||
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Raspberry Recipes]] | [[Category:Raspberry Recipes]] | ||
Latest revision as of 18:18, 26 June 2012
Description
File:Raspberry Kulfi.jpg
Raspberry Kulfi
- Preparation time: 30 – 35 minutes
- Serves: 4
Ingredients
- 1 liter milk
- 500 g raspberries
- 2 tsp flour
- 100 g cream
- 20 raisins
- 100 g sugar syrup
Procedures
- Boil the milk and reduce its quantity to half.
- Add sugar, flour and cream to the milk and stir well.
- Boil until thick.
- Remove from fire and allow it to cool.
- Wash the raspberries; squeeze out the pulp and strain it.
- Add the raspberry pulp and raisins to the thickened milk and mix well.
- Take the mixture in a flat steel vessel or in an earthen pot and place in the freezer for 8 to 9 hours.
