Raspberry Kulfi
Raspberry Kulfi is a delightful twist on the traditional Indian frozen dessert, combining the rich creaminess of kulfi with the tangy sweetness of raspberries. It's a perfect treat to beat the heat and impress your guests. Ingredients: Raspberry, Milk, Sugar, Condensed milk
4h
Cook Time
8
Servings
Recipe
210 kCal
Recipe
1
In a heavy-bottomed pan, heat 1 litre of full-fat milk on medium flame. Keep stirring occasionally to prevent it from sticking to the bottom.
2
Once the milk starts boiling, reduce the flame to low and let it simmer for about 30-40 minutes, stirring occasionally, until it reduces to half its original quantity.
3
Add 200 grams of condensed milk and 100 grams of sugar to the reduced milk. Mix well and cook for another 10 minutes, stirring continuously.
4
Remove the pan from the heat and let the mixture cool down to room temperature.
5
In a blender, add 250 grams of fresh or frozen raspberries and blend them into a smooth puree.
6
Strain the raspberry puree through a fine sieve to remove the seeds.
7
Mix the raspberry puree into the cooled milk mixture and combine well.
8
Pour the raspberry kulfi mixture into kulfi moulds or popsicle moulds. Cover with a lid or aluminium foil and insert ice cream sticks if using popsicle moulds.
9
Freeze the raspberry kulfi for at least 6-8 hours or overnight until it is completely set.
10
To serve, gently remove the raspberry kulfi from the moulds by running them under warm water for a few seconds.
Nutrition
210
kCal
6 g
Protein
8 g
Fat
30 g
Carbs
250 g of Raspberry
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1 litre of Milk
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All the tools you would need
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100 g of Sugar
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200 g of Condensed Milk
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