Indian KULFI Recipe

Ingredients

1 Litre Full Cream Milk

1 Tin Sweetened Condensed Milk

2 Cardamoms (crushed)

100g unsalted pistachios nuts (crushed or grated fine)

1 tsp of milk masala for added flavour if you get it at the Indian store

Method for making kulfi Recipe

Boil the milk in a heavy bottom pan until it is half in quantity (you will need to stir it as it may stick to the bottom)

When thick, add the condensed milk and taste (you can add some sugar if you like it sweet)

Keep stirring for about 10 minutes on low heat until the mixture is thick

(Custard consistency)

Add the cardamoms

Add the spoon full of milk masala if you have it

Add half the nuts and stir for a couple of minutes

Take it off the fire and let it cool

Mix it in a blender to froth it up and pour into the kulfi moulds and sprinkle the remaining crushed pistachios nuts

Freeze and ENJOY

NOTE IF YOU DON’T HAVE THE MOULDS YOU CAN FREEZE IN A CONTAINER BUT WILL NEED TO FREEZE FOR HALF AN HOUR AND THEN REMOVE AND WHIP IN THE BLENDER AGAIN TO AVOID ICICLES FORMING.

ENJOY!!!!! ((( Recipe by Monica )))

Pista kulfi , mango kulfi , and malai kulfi can be made by doing alittle variation in this recipe and adding the respective ingredients to this recipe

Kulfi Moulds

Dec 2, 2009

Tandoori Chicken recipe

Tandoori Chicken recipe

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream)."
Original recipe yield:4 servings
PREP TIME
25 Min
COOK TIME
20 Min
READY IN
1 Day 45 Min

INGREDIENTS
2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
DIRECTIONS
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Notes
Garam masala
This dish can also be baked in a hot oven (450 degrees F) for 25 to 30 minutes (or until done).