Name: Dilkhush Kulfi recipe by Rajul Jain at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 litre full cream milk; 1/2 tin condensed milk; 200 gms amul fresh cream; 1 tsp cardamom powder; 10-15 saffron strands (Soaked in 2 tbsp warm milk); Chopped toasted nuts (for garnishing)

Ingredients Serving: 8

1 litre full cream milk
1/2 tin condensed milk
200 gms amul fresh cream
1 tsp cardamom powder
10-15 saffron strands (Soaked in 2 tbsp warm milk)
Chopped toasted nuts (for garnishing)

Instructions

Boil the milk till it gets reduced to a thick consistency. Add 1/2 tsp cardamom powder stir well. Cool to room temperature.
Blend amul fresh cream for a minute. Keep it in the freezer for half an hour.
Blend condensed milk with reduced milk and soaked saffron.
Mix blended amul fresh cream to it. Now kulfi mixture is ready to pour in desired moulds. I have used my aluminium cake mould.
Sprinkle 1/2 tsp cardamom powder and garnish with toasted nuts. Keep this kulfi mould in the freezer for 7-8 hours.

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