Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kulfi gulkand purely homemade by chef phani. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Kulfi Gulkand Purely Homemade By Chef Phani. It is often described as "traditional Indian ice cream. It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Nepal, Burma. Once mixture is cold to touch.

Kulfi Gulkand Purely Homemade By Chef Phani is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Kulfi Gulkand Purely Homemade By Chef Phani is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook kulfi gulkand purely homemade by chef phani using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Kulfi Gulkand Purely Homemade By Chef Phani:

1. Take Full fat whole milk
2. Make ready Mawa (Khoya or evaporated milk)
3. Take Regular Sugar or Cane Sugar
4. Make ready Almonds
5. Make ready Green Cardamom
6. Take Kewra water or rose water
7. Get Gulkan Rose Petal Leaves Sweetened
8. Get saffron

Boil for few mins and switch off. Let the mixture cool down completely. Add condensed milk, boil till it is reduced by half. Add in cornflour which is mixed with little milk in.

Steps to make Kulfi Gulkand Purely Homemade By Chef Phani:

1. In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
2. Grate the khoya or crumble it very well. There should be no large pieces or lumps. Powder the almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
3. After 18 or 20 mins, add sugar to the milk and stir well. Also keep on scraping the milk solids from the sides and keep them adding to the simmering milk.
4. When the sugar has dissolved and after 3 to 4 mins add the gulkand and mix well. You have to keep on stirring for some minutes till the milk thickens. In case you see small lumps, then just break them with the spatula or spoon.
5. After 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds and cardamom powder.
6. Stir very well and just simmer for a minute or two on a low flame. Keep on stirring so that the khoya/evaporated milk is distributed evenly.
7. Switch off the flame. Add the kewra water or rose water and crushed saffron.
8. Let the mixture cool. Then pour the mixture in kulfi moulds or in serving bowls or in a tray or in shot glasses. Scrape the milk solids also from the sides and add them to the bowl.
9. Cover with lids or aluminum foil and keep it in the freezer till it sets.
10. Once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. You can also rub the mould or glasses between your palms or dip in some warm water and quickly remove them. Remove on a plate. and serve immediately.

Add condensed milk, boil till it is reduced by half. Add in cornflour which is mixed with little milk in. Add in gulkand, rose essence and pink colour. I understand how people get attached to their blogs. Its so much more than a virtual space, a friend who waits for you, ungrudging, while you deal with your life.

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