Orange Kesar Kulfi Recipe
Orange kesar kulfi is easy to make creamy summer delight with step by step recipe.
Servings: 15 medium sized kulfi
Ingredients
- Full fat milk - ½ ltr or 500ml
- Kesar or saffron -1 tsp (crushed)
- Milk powder - 2 tbsp
- Condensed milk - 200g tin or ¾ cup
- Fresh orange juice - ¾ cup
- Orange zest - ½ tsp
- Fresh cream - 250 ml (25% fat content and refrigerated)
- Icing sugar - 2 tbsp to 4 tbsp
- Ice cubes for whipping the cream
Instructions
- Boil milk in a thick bottom wok on medium flame, until it starts thickening. Now reduce the flame, add milk powder, kesar. Mix well to remove any lump.
- Now add condensed milk, mix properly and allow boiling on low flame with continuously stirring until it thickens slightly.
- Cool this milk, kesar mixture completely. Add orange juice and zest, mix thoroughly.
- In the meantime, take a chilled bowl, whip the chilled fresh cream on high speed using electric hand beater. Now add icing sugar at intervals and whip again. Soft to stiff peaks are seen. Stop whipping at this point. Refrigerate until use.
- Add the cooled milk orange kesar mixture to the chilled whipped cream. Mix evenly the kulfi mixture.
- Now pour this into kulfi moulds, freeze for 1 hour. Now pierce the kulfi sticks and cover with aluminium foil. Freeze again for 8 to 10 hours or until they are set.
- Before serving, remove kulfi moulds from freezer and hold the outside of mould under running tap water for few seconds. Remove the delicious kulfi and enjoy!!
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Notes
Continuous stirring is required to prevent the burning of milk at bottom of vessel.
Condensed milk or sugar can be replaced with cane sugar, brown sugar and jaggery powder.
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