Malai Kulfi August 1, 2008

INGREDIENTS:

6 cups creamy milk
9 cardamoms
2/3 cup sugar
1/4 cup chopped/sliced almond

Garnish
flakes of almond
cardamom seed

 

 

METHOD:

1	Add Cardamom to milk and bring it to boil.
2	Reduce the heat and keep simmering the milk until it is reduced by one-third.
3	Take cardamom out of milk by using strainer.
4	Add almond and sugar.
5	Pour the mixture into container with lid.
6	Freeze until firm. Stir the mixture every 30 minutes.
7	Remove from freezer 10 minutes before serving.
8	Serve by taking out of the container. Garnish with almond and cardamom seed as desired

Vegetable puffs

Ingredients

• Puff Pastry Sheets – 1 packet ( available in the freezer section of most grocery stores or supermarkets)
• Potatoes – 6 boiled & mashed
• Onion – 1, chopped
• Green Peas – 1/4 cup boiled
• Carrots – 1/4 chopped boiled
• Green chilli paste or green chillies, chopped – 2 or 1 tsp
• Ginger chopped – 1 tsp
• Red chilli powder or paprika – 1 tsp
• Garam Masala – 1 tsp
• Turmeric a pinch
• Oil – 2 tbsp
• Salt to taste
• Jeera seeds – 1/2 tsp
• Lemon Juice (if req)
• Coriander leaves, chopped

Method

• Take out the pastry sheets from the freezer, keep it normal temp about 45 mints
• In the meanwhile prepare the curry. Heat oil in a wok / kadai, add jeera seeds when they sizzle, add onions fry till done
• Add turmeric, green chillies or paste, ginger, mashed potatoes & peas, carrot & mix well
• Add salt, chilli powder, garam masala mix well
• Add lemon juice and garnish coriander leaves. Keep aside
• Cut the pastry sheets into rectangle shape and fill in the 2 or 3 tsbn potato mixture in the one side of the sheet and cover the other side with the help of water
• Preheat the oven at 400F and place the puffs in baking tray for about 30 minutes till golden color & crispy

Serve hot with ketchup or chutney