CHIKOO KULFI/ SAPODILLA KULFI
Chikoo Kulfi/ Sapodilla Kulfi is a delicious creamy fruity frozen dessert, easy to make and not too sweet. Perfect summer time treat.
Ingredients
- 10 large chikoo (sapodilla, sapota)
- 200 ml full fat milk
- 200 ml fresh cream
- 4 tbsp milk powder
- 3-4 tbsp brown sugar
- ½ tsp cardamom powder
Instructions
- Peel the chikoo with a sharp knife. Cut 8 of them into quarters.
- The remaining two, chop them into small pieces and keep on the side till required.
- Puree the 8 chikoo fruits in a food processor. Keep the puree on the side till required.
- Take half cup milk from the measured amount. Add milk powder and mix well.
- Pour the mixture into a deep saucepan along with the remaining milk.
- Bring it to a boil over medium heat, stir frequently so that the milk does not burn at the bottom of the pan.
- Once the milk comes to a boil, lower the heat and simmer it for 5-8 minutes. The milk will become a bit thick. Scrape any milk solids that forms on the sides of the pan and put it into the simmering liquid.
- Add sugar and cardamom powder. Mix and allow the milk to cool down.
- Add the chikoo puree to the cool milk mixture.
- Whip the cream lightly. Add it to the milk mixture.
- Gently whip the mixture. Add chopped chikoo.
- Pour the kulfi mixture into the molds.
- Freeze for 2 hours or overnight.
- To unmold, run the mold under tap water or dip in water. Run a knife along the sides. The kulfi will come out easily.
- Slice and serve.
- If you've used an ice lolly or popsicle mold, run under tap water, and it will slip off easily from the mold.
Notes
- Puree the chikoo without any water.
- Add sugar according to your taste.
- Frozen kulfi if covered properly stays for at least a month in the freezer.
- To avoid any ice crystals forming in the kulfi, make sure the mixture is thick after boiling and simmering it.
- Number of kulfi you get from the above measurement will depend on the size of mold you use.