Kesar Malai Kulfi recipe - How to make Kesar Malai Kulfi
Method- In a small bowl, soak the saffron in a little warm milk, mix well and keep aside.
- Dissolve the cornflour in 2 tbsp of water, mix well and keep aside.
- Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally.
- Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 25 minutes, while stirring occasionally and scrapping the sides.
- Switch off the flame and allow the mixture to cool completely.
- Once cooled, add the saffron-milk mixture and cardamom powder and mix well.
- Pour into 8 kulfi moulds and freeze overnight.
- To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
- Serve immediately.
Nutrient values (Abbrv) per kulfi
| Energy | 178 cal |
| Protein | 5 g |
| Carbohydrates | 17 g |
| Fiber | 0.2 g |
| Fat | 7.4 g |
| Cholesterol | 18 mg |
| Sodium | 21.5 mg |