Page 142 - Chilli Blooms PDF New - Unknown

DESSERTS

Eggless cake Kulfi

SOFT, TASTY AND INNOVATIVE, THIS IS IDEAL FOR VEGETARIANS AND VEGANS ONE OF THE MOST POPULAR INDIAN RESTAURANT DESSERTS WHICH CAN

BE DESCRIBED AS THE INDIAN VERSION OF ITALIAN GELATO!
Preparation time: 10 minutes 1 tsp bicarbonate of soda
Cooking time: 35 minutes ¼ tbsp salt Preparation time: 30 minutes For pistachio kulfi:
Serves 6-8 2 tsp sugar Freezing time: 2 hours
397ml can condensed milk Serves 6-8 2 x 380g frozen cans evaporated milk
1 cup water (or freshly squeezed fruit juice
You will need such as orange, pineapple, passion fruit) 250ml packet fresh cream
¾ x 397ml can condensed milk
Greaseproof paper 2 tbsp vinegar For mango kulfi: 2 tbsp pistachio nuts (diced or powdered)
2½ cups cake flour 2 tbsp vanilla essence 2 x 380g frozen cans evaporated milk 3 tbsp chopped almonds
2 tsp baking powder ½ cup melted butter 250ml packet fresh cream
¾ x 397ml can condensed milk
2 cups mango pulp
Method
1 Preheat the oven at 180°C/350°F/Gas Mark 4 for 15 minutes.
Method
2 Lightly grease a 23cm cake tin and line with greaseproof paper. 1 Freeze the evaporated milk cans overnight.

3 In a large bowl, sift together the flour, baking powder, bicarbonate soda and salt. Add sugar to this mixture. 2 Beat the fresh cream to a thick consistency using an electric beater. Add condensed milk followed
by the frozen evaporated milk. Beat again to mix well.
4 Make a well in the middle of the dry ingredients and stir in the wet ingredients one at a time.
Stir the mixture together using a whisk. If using fresh orange juice, you can also add the grind of an 3 For the mango kulfi: add the mango pulp and mix well.
orange peel.
4 For pistachio kulfi: add the pistachio nuts and the chopped almonds and mix well.
5 Pour it into the prepared cake tin, tap the tin to even it out and to remove any air bubbles.
5 Pour into individual kulfi moulds or an ice cream container and freeze until ready to serve.
6 Bake for 25-35 minutes.

7 Allow to cool and remove cake from tin after 15-20 minutes. Slice and serve when completely cool.

142 chilli blooms 143