1 litre Whole milk
1tsp Cardamom (powdered)
2tbsp Custard powder
Boil the milk with sugar in a pan with large surface, it will help to boil the milk faster ...stir it well continously with heavy flame...once its starts boiling keep simmer..Add cardamom powder in the milk n stir it well...meanwhile prepare finely chopped r smashed cashews (put cashews in a ziploc bag n smash it with heavy weight lid) dont grind in blender it will powder the cashews..
Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk...coz this skin gives a rough texture to the kulfi..add 3tbsp of water to the custard powder n dissolve it..add this to the simmering milk,can use corn flour instead of custard powder...this mix will give thickness to the milk...stir until the milk turn as condensed milk..now cool it..
Take a kulfi mould n put a small quantity of smashed cashew pieces...now pour the cooled kulfi condensed milk in it...Put some more smashed cashews in the top too..close the mould with lid...freeze it for a whole nite r whole day...
To serve take out the moulds from the freezer, just a quick wash in hotwater ,use the edge of a tea spoon to pull out the kulfis into the plate...
Can add almond nuts, pista nuts, hazel nuts etc instead of cashew nuts....
Custard powder will give a yellowish colour to the simmered milk....can use corn flour very well to turn the milk thicky..
If there is no kulfi moulds...can use small cups else any coned shaped containers!
On the way to Lets go Nuts-Cashew guest hosted by Poornima of Tasty Treats, event started by Aquadaze...Also goes to Srivalli's Mithai Mela..