Ladoo Kulfi
While the sun is baking us with vengeance, it is
time to beat the heat in all possible ways. Cooking with leftover is always fun
and challenging. Ladoo kulfi is one such easy and tasty recipe.
Youtube: https://youtu.be/WrkOdi7Cm3c
In our family no one has sweet tooth
hence sweets which we get from shop or as a gift should be made less sweeter so
that it would not get wasted. Last week we got a box of ladoo’s and I decided
to make ladoo kulfi considering the current season. You can also try this
recipe during festive season since there would be ample number of sweets.
The measurements I have given might be
lesser sweeter when compared to regular kulfi. You may add additional sugar in
that case. Sugar must be added while you are adding the laddoo’s. Addition of
nuts & rose petals are optional for Ladoo Kulfi.
On the lighter note, from the day I prepared
this kulfi it has been raining everyday in Singapore J
Recipe:
Ladoo Kulfi
|
Preparation
Time : 5 minutes
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Cooking
Time : 25 minutes
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Cooling
Time : 1 hour 30 minutes.
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Freezing
Time : 6 hours
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Gas
: Low Flame
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Yields
: 4 small Kulfi’s
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Motichoor Ladoo – 3 or make it to ½ cup
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Full Fat Milk – 2 Cups
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Coarsely ground Mixed nuts – 2 tsp
(Almonds,cashews)
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Saffron Sprigs - few strands
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Chopped rose petals - few
|
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Video
Preparation
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1.
To begin making
the Ladoo Kulfi, crumble the ladoo and set aside.
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2.
Dry roast nuts
and pound it in a mortar pestle.
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3.
Take a heavy
bottom vessal and bring the milk to boil.
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4.
When the milk starts
to boil add the laddo. Cook on low flame stirring continuously. This is a
time taking process and requires some patience.
|
5.
Keep cooking
until the contents reduces to half of its original quantity and thick enough
(as shown in my video)
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6.
Turn off flame
and allow it to cool.
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7.
Once it reaches
room temperature, place it in fridge for 1 hour so that the ice crystals will
not be formed.
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8.
Take out the
chilled mixture and pour them into kulfi mould and close the lids.
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9.
Freeze for a
minimum of 6 hours or overnight and allow it to set in the moulds.
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10. Once
the kulfi is set, place them in warm water or you may use your hand to make
it warm to take out from the mould easily. (Check my video)
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11. Garnish
with nuts, rose petals and saffron.
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12. Garnish
with nuts.
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Notes
|
1.
Motichoor ladoo
can be replaced with any variety of laddoo.
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2.
If you have
added cloves to ladoo, remove it.
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3.
Addition of
sugar is optional and I have not added.
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4.
Do not fill the
kulfi mould till the brim as the contents would expand while freezing.
|
 |
1 tsp = 5ml
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1 tblsp – 15 ml
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1 cup = 200 ml
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