Best A Creamy & Delicious Gulkand Kulfi Recipe Recipe

To begin making the creamy Gulkand Kulfi method, we will first have to condense the whole milk.

For this fiery up whole milk in a heavy bottomed saucepan and bring the whole milk to a bring to a bubble gently.Once the whole milk comes to a bring to a bubble gently, turn the fiery up to low and bubble gently the whole milk with almost continuous stirring and reduce the whole milk to more than half its quantity. It is important to note that during the initial stages of whole milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you mix gently continuously.This is because condensed whole milk tends to get stuck to the bottom and sides of the wok and overcook; leading to a very unpleasant umami profile.

Burning of whole milk is also toxic so you want to be extra careful.Once it is reduced to about more than half of its quantity mix gently in the granulated sugar until it dissolves completely.

Finally mix gently in the fennel seed dusting seasoning, almond dusting seasoning saffron and gulkand into the Kulfi whole milk mixture.Turn off the fiery up and allow the Gulkand Kulfi mixture to cool completely.

stream in the Gulkand Kulfi mixture in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator.The Gulkand Kulfi takes a good fifteen hours or more to freeze.

 If you get wooden ice froth sticks in the market, you can insert them in and freeze the Kulfis.Once frozen you can run the Gulkand Kulfi moulds under aqua to enable effortless release onto the plate and present.present the Gulkand Kulfi method for your Holi or Diwali Party or when you have an elaborate Indian Dinner Menu planned for your parties.