To prepare the kulfi, boil milk over medium flame
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
Pour the kulfi mixture into an 850ml (1 1/2 pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.
very 30mins.
Pack the kulfi into 6 yogurt pots or
Soak basil seed for 2 hours and drain water. They will swell and look like little eyeballs.
Boil noodles and drain and cool.
Make in 3 individual glasses.
You will be dividing all ingredients between 3 glasses.
Add noodles.
Add kulfi cut in small pieces.
Add Basil seeds.
Add Rose syrup.
Add milk.
r two of the Pista Kulfi Ice cream and enjoy!
In a large bowl, stir together well the evaporated milk, condensed milk, cream, and optional other flavor.
Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl.
Freeze overnight.
Remove from the molds by resting their bottoms very briefly in warm to hot water (if you do this for too long you'll have a gooey mess!).
ops of the cakes. (This recipe produced a pretty flat cake
oom temperature, then pour the kulfi into a container and put
mong four 2/3-cup kulfi molds (available in most Indian
nd release the ice cream kulfi from the sides of the
With a mortar and pestle, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. 4. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Freeze Kulfi for at least 4 - 6 hours, preferably overnight.
Pour evaporated milk, canned cream, and sweetened condensed milk into a blender; tear bread into pieces and add to blender. Add cardamom and almonds; blend until liquified, 3 to 4 minutes. Pour into a 9x13-inch glass dish and freeze 8 hours or overnight before cutting into squares and serving.
ish. Using plastic overhang, lift kulfi out of pan and transfer
Blend all of the ingredients together except Cool Whip (if using), in a blender.
Fold in Cool Whip (or mango pulp- if used), and pour into a shallow 3 liter dish (or ice cube tray like my mum) Leave in the freezer to set.
Remove from freezer 20 minutes before serving.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare