Crunchy Cashew Nut Kulfi Recipe

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Crunchy Cashew Nut Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. This classic frozen dessert made with condensed and evaporated milk, cashew-nuts, khoya and whipped topping. Homemade Cashew brittle add little crunch. Its a delightful summer treat. Check it out the crunchy cashew nut kulfi recipe here!!

[one_third] Prep Time: 8 hours + 30 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

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For Kulfi:

  • 1 liter milk
  • 1 tsp rose water
  • 250 gm ricotta cheese (khoya)
  • 1 packet cream
  • 1 cup cashew nuts
  • 1/2 cup sugar
  • 1/2 tin condenser milk
  • 2 tbsp cornflour
  • 1/4 tsp cardamom powder

For Caramel

  • 1/2 cup sugar

[/tab] [tab]Yield: 6 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Pour milk in a small saucepan.

Step 2

Cook for 2-3 minutes or until it comes to a boil.

Step 3

Stir in sugar and cook for 4-5 minutes or until sugar is dissolved.

Step 4

In a small bowl, dissolve corn flour in a little milk.

Step 5

Pour this mixture into the saucepan.Stir continuously.

Step 6

Add khoya, cream, condensed milk, rose water and cardamom powder. Mix well. Keep aside to cool.

Step 7

Place sugar in a frying pan. Cook for 2 minutes or until sugar melts and turn into golden brown color.

Step 8

Stir in cashew nut.

Step 9

Now pour caramel mixture in a greased plate. Spread evenly.

Step 10

Keep aside until set. Crush well.

Step 11

Put a little crushed caramel in each Qulfi mold.

Step 12

Fill the remaining mold with milk mixture. Place in the refrigerator for 8 hours or overnight. Crunchy Cashew Nut Kulfi is ready to serve. Enjoy!!

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  • Serve chilled.

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