Foodie lover

Ingredients-3x 7.5 cups cow's milk or almond milk 7.5 cups mango puree - approx 3 to 4 large sized alphonso mangoes can be used 0.75 or 1.5 cup sugar - depends on the sweetness of the mangoes. so adjust accordingly. 12 to 15 green cardamom crushed or ¼ teaspoon cardamom powder 3 pinch of saffron 36 to 45 unsalted pistachois - blanched or soaked, peeled and sliced. keep some for garnishing 6 to 9 tablespoon almond paste (almond meal) or khoya (mawa or dried evaporated milk solids) - optional 7.5 or 9 tablespoon rice flour or 2 tablespoon corn flour dissolved in 3 tablespoon regular milk or almond milk How To Make it-  1: Take the almond milk (or cow’s milk) and saffron in a pan. Heat on a low flame.  Just let the almond milk  come to a gentle heat. Don’t simmer or boil.  If using cow’s milk  then simmer on a low flame for at least 15 to 18 minutes till the milk reduces and thickens. 2: Add sugar. Stir and let the sugar dissolve. 3: Mix the rice flour with milk to...

Ingredients-3x 3 litre full fat milk or 4 cups milk 1 cup sugar or 70 grams sugar 0.75 teaspoon cardamon powder or 4 green cardamoms (choti elaichi), crushed to powder in mortar-pestle 3 pinch saffron (kesar) 30 almonds - chopped or 2 tablespoons chopped almonds 36 to 42 pistachios or 2 to 3 tablespoons chopped pistachios 30 cashews - chopped or 2 tablespoons chopped cashews 1.5 cup whipping cream - 30% to 50% fat or low fat cream (25% fat) 6 teaspoons rose water or kewra water some finely chopped pistachios or almonds, for garnish - optional How To Make it-  1. Firstly take 1 litre full fat milk in a sauce pan or pan or kadai. use a heavy and large pan or kadai, so that milk does not spill over and does not burn from the bottom. 2. On a low flame or low heat, bring the milk to a boil. Do stir when the milk gets heated up, so that it does not burn from the bottom. 3. Bring the milk to a boil. 4. Stir once the milk comes to a boil and add the malai (clotted cream) back to the milk. ...

Ingredients-3x 9 cups full fat whole milk or 750 ml 225 to 240 grams mawa (khoya or evaporated milk) - about 3.5 to 4 tablespoon mawa 6 to 9 tablespoon organic unrefined cane sugar or regular sugar - adjust as required. (i added 3 tablespoon of unrefined cane sugar) 4.5 tablespoon rice flour or 1 tablespoon corn flour 9 tablespoon milk to dissolve the rice flour or corn flour 60 shelled unsalted pistachios 60 almonds 12 green cardamoms - powdered in a mortar-pestle 3 teaspoon kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence 6 pinch of saffron - crushed How To Make Kulfi Recipe With Khoya Preparation-  1. In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time. 2. Dissolve the rice flour or corn starch in 3 tbsp milk. Mix very well. Keep aside. I prefer rice flour for thickening in kulfi instead of corn starch as it gives a creamy texture. 3. Grate t...