Cashew Nut and Almond Kulfi/Qulfi/Khulfi | How to make Cashew Nut and Almond Kulfi/Qulfi/Khulfi

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By Archana Potdar
Created on 30th Jul 2015
  • Cashew Nut and Almond Kulfi/Qulfi/Khulfi, How to make Cashew Nut and Almond Kulfi/Qulfi/Khulfi
Cashew Nut and Almond Kulfi/Qulfi/Khulfiby Archana Potdar
  • Cashew Nut and Almond Kulfi/Qulfi/Khulfi | How to make Cashew Nut and Almond Kulfi/Qulfi/Khulfi (11 likes)

  • 0 reviews
    Rate It!
  • By Archana Potdar
    Created on 30th Jul 2015

About Cashew Nut and Almond Kulfi/Qulfi/Khulfi

Memories of the Kulfis eaten when I was small drives me to make these beauties.

Cashew Nut and Almond Kulfi/Qulfi/Khulfi is delicious and authentic dish. Cashew Nut and Almond Kulfi/Qulfi/Khulfi by Archana Potdar is a great option when you want something interesting to eat at home. Restaurant style Cashew Nut and Almond Kulfi/Qulfi/Khulfi is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Cashew Nut and Almond Kulfi/Qulfi/Khulfi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Cashew Nut and Almond Kulfi/Qulfi/Khulfi. Cashew Nut and Almond Kulfi/Qulfi/Khulfi is an amazing dish which is perfectly appropriate for any occasion. Cashew Nut and Almond Kulfi/Qulfi/Khulfi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Cashew Nut and Almond Kulfi/Qulfi/Khulfi at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves8People
Cashew Nut and Almond Kulfi/Qulfi/Khulfi

Ingredients to make Cashew Nut and Almond Kulfi/Qulfi/Khulfi

  • 6 cups of high fat milk with cream
  • 1/2 cup cream
  • 2 tbsp sugar (if needed)
  • 1/2 tin condensed milk
  • 3 tbsp corn flour
  • 10 almonds coarsely chopped
  • 15 cashew nuts coarsely chopped
  • A few strands of saffron

How to make Cashew Nut and Almond Kulfi/Qulfi/Khulfi

  1. Mix the corn flour in 1/2 cup of milk and set aside.
  2. Boil the remaining milk with the sugar.Simmer stirring constantly using a slotted spoon till the milk is reduced to half.
  3. Add the milkmaid and the cream, saffron. Stir and boil for a minute or two. Now add the corn flour mixture and bring to boil till the mixture thickens. Remove from the flame and let it cool completely.
  4. Run in the whipper section of the mixer or use the hand mixer with the beaters. Whip well. (Not necessary but I find this way the cream is well distributed).
  5. Add the almonds and the cashew nuts.Transfer to kulfi moulds cover and freeze vertically.
  6. Once firm the kulfi, dip the moulds in water then run a knife around the edges.
  7. Transfer to a plate and serve

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