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]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 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
- 1/2 cup sugar
[/tab] [tab]Yield: 6 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Pour milk in a small saucepan.
Cook for 2-3 minutes or until it comes to a boil.
Stir in sugar and cook for 4-5 minutes or until sugar is dissolved.
In a small bowl, dissolve corn flour in a little milk.
Pour this mixture into the saucepan.Stir continuously.
Add khoya, cream, condensed milk, rose water and cardamom powder. Mix well. Keep aside to cool.
Place sugar in a frying pan. Cook for 2 minutes or until sugar melts and turn into golden brown color.
Stir in cashew nut.
Now pour caramel mixture in a greased plate. Spread evenly.
Keep aside until set. Crush well.
Put a little crushed caramel in each Qulfi mold.
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!!
- Serve chilled.
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