Steps to Prepare Thomas Keller Kulfi Gulkand Purely Homemade By Chef Phani

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, kulfi gulkand purely homemade by chef phani. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Kulfi Gulkand Purely Homemade By Chef Phani is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Kulfi Gulkand Purely Homemade By Chef Phani is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook kulfi gulkand purely homemade by chef phani using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Kulfi Gulkand Purely Homemade By Chef Phani:

1. Prepare 6 cups Full fat whole milk
2. Get 150-160 grams Mawa (Khoya or evaporated milk)
3. Make ready 4-6 tbsp Regular Sugar or Cane Sugar
4. Take 20 Almonds
5. Get 8 Green Cardamom
6. Take 2 tbsp Kewra water or rose water
7. Take 4-5 tbsp Gulkan Rose Petal Leaves Sweetened
8. Take 4 pinch saffron

Instructions to make Kulfi Gulkand Purely Homemade By Chef Phani:

1. In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
2. Grate the khoya or crumble it very well. There should be no large pieces or lumps. Powder the almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
3. After 18 or 20 mins, add sugar to the milk and stir well. Also keep on scraping the milk solids from the sides and keep them adding to the simmering milk.
4. When the sugar has dissolved and after 3 to 4 mins add the gulkand and mix well. You have to keep on stirring for some minutes till the milk thickens. In case you see small lumps, then just break them with the spatula or spoon.
5. After 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds and cardamom powder.
6. Stir very well and just simmer for a minute or two on a low flame. Keep on stirring so that the khoya/evaporated milk is distributed evenly.
7. Switch off the flame. Add the kewra water or rose water and crushed saffron.
8. Let the mixture cool. Then pour the mixture in kulfi moulds or in serving bowls or in a tray or in shot glasses. Scrape the milk solids also from the sides and add them to the bowl.
9. Cover with lids or aluminum foil and keep it in the freezer till it sets.
10. Once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. You can also rub the mould or glasses between your palms or dip in some warm water and quickly remove them. Remove on a plate. and serve immediately.

So that is going to wrap this up for this special food kulfi gulkand purely homemade by chef phani recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!