Eggless Tutti Frutti Vanilla Cake

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Tri-Flavor Kesar Pista Choco Malai Kulfi

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( click image for enlarged view )

Since last week the temperatures has been rising in chennai and my younger sister who came to visit me had requested me to prepare a regular malai kulfi as she had seen on my blog earlier but I thought I could prepare a interesting variation . It came out pretty well and she was so delighted to have three flavors in one kulfi. So here is the recipe



Ingredients
  • 8 cups organic whole fat milk
  • 3/4 cup sugar
  • 1 bread slice
  • 1 tbsp corn flour
  • pinch of saffron (kesar)
  • 1/4 cup pista
  • 1/4 tsp crushed cardamom
  • 1 /4 chocolate chips
  • drop of saffron color ( yellow )
  • drop of green color
( click image for enlarged view )

Cooking Procedure

In a non stick pan boil the 8 cups milk, once it starts boiling reduce it to mediumflame n stir occasionally until the milk reduces to half quantity.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then divide to three portions.

Melt the chocolate chips in microwave and blend it nicely with the first portion and fill this mixture to 1/3 level into the molds and freeze it for 1 hour

To the remaining 2 portions add the sugar and cardamom powder and stir still sugar melts and let it cool.

Then to one portion add the chopped pistachio, cardamom powder and green food color and fill the mold to to 2/3 level and freeze for 1 hour

To the third and final portion add a pinch of kesar and yellow color and fill the mold completely and freeze for 3 hours

Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi.

Enjoy your tri-flavor kulfi


I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

I am also send sending this recipe to a new and exciting event

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