Coffee Kulfi

Cook: 30 minutes+ Freezing time | Servings: 4

Ingredients

1 litre full fat milk

400 gms condensed milk

1 tbsp instant coffee

¼ tsp cinnamon powder

Pinch of Salt

4 tbsp coffee extract

4 tbsp pistachio, blanched & chopped

3 tbsp almonds, blanched & chopped

Process

  • Heat milk on a medium slow flame in a heavy bottomed kadhai, keep stirring to avoid it from burning.
  • Cook on simmer for 15-20 minutes.
  • Meanwhile, boil water in a pan, insert a tin of sealed condensed milk in the pan (make sure its half way inside the water) cook on medium flame for 30-35 minutes.
  • Allow the tin to cool down once cooked.
  • Now add instant coffee to the boiling milk, stir well.
  • Add cinnamon powder, salt and coffee extract, mix well and bring to a boil.
  • Once boiled, lower the flame and add in the chopped nuts.
  • Add the cooked condensed milk, mix well till it incorporates.
  • Allow the mixture to cool down at room temperature
  • Pour in Kulfi molds & freeze for 8 hours.
  • De-mould and by dipping in warm water for 10 seconds.
  • Serve immediately.
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