Chenna Kulfi

Kulfi is an easy to make dessert. There are a lot of variations but here I am going to show you the easiest recipe which involves a lot of dry fruits. If you are health conscious you can substitute the high calorie chenna with low fat paneer.

Ingredients
1 litre milk
A few strands of saffron (kesar)
Sugar to taste
75 gm of chenna/paneer
Almonds sliced and roasted till you get the aroma
200 ml fresh cream ( you can use the tetra pack cream)
Pistachios to garnish
Falooda/ vermicelli to garnish (optional)
Fresh fruits to serve (optional)

Method
In a deep bottom pan, pour the milk and sugar and boil till milk reduces to half the quantity. Add Saffron and allow it to boil once. By now the mixture should turn light yellow in colour. After the boil, add chenna/panner and fresh cream. Make sure to crumble it before adding. Add almonds and allow it to simmer. Let the mixture cool in the vessel itself. When the mixture reaches room temperature, pour the kulfi in kulfi moulds and deep freeze over night. Before serving, remove kulfi from the moulds by rotating the mould in between your palms. The kulfi will release itself. Garnish with pistachios and falooda or vermicelli and fresh fruits. Serve immediately.

PS: There are a lot of variations to the recipe of kulfi. Some chefs also use milk powder. If you follow that recipe then do not add cream it will not blend in the mixture. If you want some variation serve the kulfi with small colourful vermicelli. You can also add pulp of fruits like mango to the kulfi mixture but always add the pulp towards the end else if you boil the pulp it will taste bitter. Also a lot of chefs say it takes 6-8 hours for the kulfi to set as they add CMC powder. Since we do not add it, allow overnight freezing. The kulfi can be stored for a week if not thawed.