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Low Fat Kulfi with Strawberry Sauce
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
40 Mins
Total Time
50 Mins
Makes
6 null
Ingredients
Main Recipe
1 ltr low fat milk
1 tsp cornflour
6 tsp sugar
a few saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
To be mixed together for the strawberry sauce
1/2 cup crushed strawberry
4 tsp powdered sugar
Method
- In a small bowl, soak the saffron in a little warm milk and keep aside.
- Dissolve the cornflour in 1 tablespoon of milk and keep aside.
- Put the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously till the milk reduces to little more than half the original quantity (approx. 600 ml.).
- Add the cornflour solution and sugar and bring to a boil. Simmer for 5 to 7 minutes.
- Cool completely. Add the saffron mixture and cardamom powder and mix well.
- Pour into shallow freezer proof containers and freeze till slushy (aprox. 3 to 4 hours).
- Remove and blend in liquidiser to break all the ice crystals till the mixture is smooth and creamy.
- Pour into 6 kulfi moulds and freeze overnight until it sets.
- To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
- Serve topped with the strawberry sauce.
Low Fat Kulfi with Strawberry Sauce recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 97 cal |
| Protein | 6 g |
| Carbohydrates | 17.6 g |
| Fiber | 0.5 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 83.5 mg |
Click here to view Calories for Low Fat Kulfi with Strawberry Sauce
The Nutrient info is complete
