Is it Krazzy Kesar Kulfi Or Baasundi??

Kesar Kulfi...hmmm Yummmyyyy thatz what comes first when anybody would think about it. And I wanted to publish the recipe finally (Couldn't quite manage to do in the summer thanks to my super busy schedule) at least before the last week of change in the day light saving time...

This recipe is also about a different Basundi too... So this is two in one...Basundi and Kesar Kulfi...

Here it comes melting in your eyes....



Ingredients:

Milk - 2 Litres
Cardomom powder - 1 tsp
Saffron - 10 to 15 Strands
Sugar - 4 Table spoons and as per taste (I usually put medium sugar)
Almond - 2 table spoons (soaked, peeled and broken)



Preparation:

1. Boil milk in a heavy nonstick pan and reduce heat to sim and keep on stirring the pan. Reduce the milk to almost 3/4 litre.
2. Add Cardomom powder, Saffron strands & sugar and mix it.
3. Add almond and reduce the milk further
4. When it is quite thick, in the way that you see semisolid milk with more almonds and saffron strings, remove from heat.
5. Ok here comes a break :-) You can serve this as Basundi. It tastes Yummy and awesome... Yesss Cool it before you serve.


6. Now we move on for the Kesar Kulfi! Make ready the kulfi moulds (or matkas if you are lucky to get them). Dip these moulds in cool water, remove dripping water, pour the milk mixture or Basundi into the moulds.
7. Let it cool in the room temperature first and then freeze it. Cover the mould or matkas with silver foil.
8. When it is done, remove foil and serve. You can eat from the moulds with the kulfi sticks and if you are using matkas, then use a spoon to eat.

I made it with a mountain mould I bought. I am sure it is quite impressive!!



Just Enjoy!! Next time with a nutritious recipe...Wait for it!