1. Pistachio Kulfi:
You Will Need:
½ cup of sugar
3 liters of milk
For The Kulfi Paste:
¼ cup of cashew
¼ cup of almonds, blanched and peeled
¼ cup of pistachios
2 teaspoons of cardamom powder
2 tablespoons of poppy seeds
8 to 10 whole black peppercorns
½ teaspoon of cinnamon powder
How To:
Take all the ingredients of the Kulfi paste and grind it finely in the mixer. You can also make a paste of it using some water.
Take a heavy bottom saucepan and bring it to a boil. Once the milk boils, reduce the heat and simmer for 30 minutes until it comes down half its quantity. Now add sugar and mix until it dissolves completely.
Add the Kulfi paste and give it a nice whisk.
Turn off the heat and let the mixture cool completely.
Pour the mixture into Kulfi molds until ¾th full and refrigerate for 15 to 20 hours.
When done, take out the Kulfi from the molds and serve.
2. Malpua:
You Will Need:
1 cup all-purpose flour
1 teaspoon fennel seeds, crushed
¼ teaspoon of baking soda
4 green cardamom pods, crushed
1 tablespoon of powdered sugar
3 tablespoons of milk powder
3 tablespoons of yogurt
3 tablespoons of khoya, crumbled
Ghee for frying
For Sugar Syrup:
¼ cup of water
½ cup sugar
3 strands of saffron
Juice of ½ lemon
How To:
In a bowl, mix flour, milk, sugar, fennel seeds, milk powder and crushed cardamom pods.
Now add yogurt and khoya to the flour mixture and stir well. Add some water to give the batter a smooth consistency. Leave the mixture aside for 30 minutes.
To make the sugar syrup, add water and sugar in a heavy bottom pan and simmer until the sugar melts completely.
