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Kujja Kulfi
This
home made ice cream is set and served in special earthenware cups
Serves: Four
Time required: 30 minutes plus freezing time
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| Ingredients |
How
to? |
- 1 litre milk
- a few strands of
saffron
- 4 1/3 tbs (65 g) sugar
- 2-3 drops yellow colour
- a pinch of green
cardamom powder
- 4 tsp (20 g) cashewnuts,
chopped
- 1 tbs (15 g)pistachios,
blanched and chopped
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- SOAK the saffron in one tbs water.
Heat milk in a kadai (wok) and keep stirring on medium heat for
about 20 minutes, till reduced to one-fourth.
- Remove the milk from heat, add sugar
and keep stirring till it is completely dissolved. Mix in the
soaked saffron, yellow colour, cardamom powder and the nuts.
- Pour into earthenware moulds (kujja),
cover with a lid and seal with the dough. Place the moulds in a
freezer for one-and-a-half hours or till set. Remove from the
freezer, remove the lid and serve immediately.
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Nutritional value of each serving:
Calories: 411.8
kcal., Proteins: 12.6 g, Fat: 20.8 g, Minerals: 2.3
g, Fibre: 0.27 g, Carbohydrates: 30.7
g
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