How to make KULFI this is an Indian sweet meat,please give recipe to make it at home.?

Question

contains milk and almonds and pistachois too.

Answer 1

Can do!....

Kulfi (Indian Ice Cream)  For extra flavor, you could add a few drops of rose water or ground pistachios."

INGREDIENTS

1 1/4 cups evaporated milk

1 1/4 cups sweetened condensed milk

1 (16 ounce) container frozen whipped topping, thawed

4 slices white bread, torn into pieces

1/2 teaspoon ground cardamom

Directions:

Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.

Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with  homemade ice cream .

Bahrain-style Kulfi:

INGREDIENTS

1 (14-ounce) can evaporated milk

1 cup heavy cream

1 (14-ounce) can sweetened condensed milk

2 teaspoons ground cardamom

1/2 cup ground pistachio nuts

INSTRUCTIONS

In a large bowl, stir together evaporated milk, cream, condensed milk, cardamom, and pistachios. Pour into popsicle molds, stainless-steel kulfi molds, or even mini brioche molds. Freeze overnight.

Before serving, dip the molds in warm water to make removing the frozen dessert easier. Garnish with more crushed pistachios.

True rabdi is simply milk that has been brought to a boil and then simmered until most of the water evaporates, and it is thick and creamy. Mixed with sugar, nuts such as almonds and pistachios, and flavorings, rabdi is a dessert in itself. It is also used to make other Indian desserts. Rabdi is incredible when served as a sauce over grilled, stewed or poached fruits ? try it with pineapples, apples, pears, mangos, peaches, and nectarines. When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored kulfi, start with the recipe for Traditional Thickened Milk Pudding, which is more time-consuming but more authentic, then choose any of the following flavors. Freeze as directed in Quick and Easy Indian Ice Cream. This green-tinted kulfi is one of the most popular. The ground pistachios add to the overall taste and the chopped ones, a delicate punch.

1/3 gallon whole milk

1/4 cup sugar, or to taste

1/2 teaspoon ground green cardamom seeds

1/4 cup ground pistachios

1 to 2 drops green food coloring, optional

1/4 cup blanched pistachios, coarsely chopped

To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)

Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.

Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.

To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.

Indian Ice Cream with Pistachios: Pista Kulfi

Answer 2

Kulfi (Indian Ice-Cream)



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Ingredients

6 cups creamy milk

9 cardamoms

2/3 cup sugar

1/4 cup chopped/sliced almond

Garnish

flakes of almond

cardamom seed





Preparation

1 Add Cardamom to milk and bring it to boil.



2 Reduce the heat and keep simmering the milk until it is reduced by one-third.



3 Take cardamom out of milk by using strainer.



4 Add almond and sugar.



5 Pour the mixture into container with lid.



6 Freeze until firm. Stir the mixture every 30 minutes.



7 Remove from freezer 10 minutes before serving.

8 Serve by taking out of the container. Garnish with almond and cardamom seed as desired