Dry Fruits Ice Cream Kulfi

Nutrition values are AI-estimated based on ingredients.

• 40g cashew nuts
• 40g almonds
• 20g pumpkin seeds
• 20g black raisins
• Warm water
• 150g homemade paneer
• 250ml boiled milk, cooled to room temperature
• Few saffron strands
• 1 spoonful cardamom powder
• 1/4 cup jaggery powder
• Chopped pistachios, generously
• Rose petals, generously
• Aluminum foil
• Wooden kulfi stick

1. 1Place approximately 40g of cashew nuts, 40g of almonds, 20g of pumpkin seeds, and 20g of black raisins into a black bowl.
2. 2Pour warm water over the dry fruits and let them soak for about 10-15 minutes until softened.
3. 3Drain the soaked dry fruits and transfer them into a blender jar.
4. 4Add 150g of homemade paneer, cut into cubes, to the blender jar.
5. 5Pour in 250ml of boiled milk, cooled to room temperature.
6. 6Include a few strands of saffron and a spoonful of cardamom powder in the mixture.
7. 7Blend the mixture until it forms a smooth, light yellowish, slightly thick paste.
8. 8Add about 1/4 cup of jaggery powder for natural sweetness, and blend again until completely smooth, resulting in a slightly deeper tan color.
9. 9Carefully pour the creamy kulfi mixture into individual paper cupcake liners, filling each to about three-quarters capacity.
10. 10Garnish the kulfis generously with a sprinkle of chopped pistachios and rose petals on top.
11. 11Cover each paper cup tightly with aluminum foil.
12. 12Make a small slit in the center of the foil cover using a knife, and insert a wooden kulfi stick through the slit into the center of the mixture.
13. 13Place the prepared kulfi molds on a tray and put them into a freezer for 7 to 8 hours to solidify completely.
14. 14Remove the kulfis from the freezer and demold them by carefully peeling away the aluminum foil and the paper cup.

These instructions are our analysis of the original video. Watch on YouTube →