Quick, Easy Malai Kulfi – Popular Traditional and Easy Dessert Recipes

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This is a traditional Indian style of making ‘Kulfi’. Kulfi is best described as Indian-style ice cream as kulfi unlike ice cream, is not churned.

 

However, this is a fantastic summer dessert. This is a quick and easy version of kulfi.

 

This recipe requires 5 minutes Preparation time, 20 minutes Cooking time, 1 hour Additional time, Yield 3 cups, and Serves 6

 

Ingredients:

 

 

 

 

  • 2 teaspoons white sugar, or to taste (Optional)

 

 

 

 

Directions:

 

  • Stir the goat milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.

 

  • Pour the mixture into popsicle molds and freeze until solid, approximately 1 hour

Each serving provides 194 kcal; protein 7g, carbohydrates 23g, fat 9g.

 

Best Gourmet Recipes – Popular and Easy Gourmet Recipes

 

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Easy Malai Kulfi

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Besan (Gram Flour) Halwa Recipe | Allrecipes

Indian Besan Halwa

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How to make Indian Besan Halwa with Chickpea Flour – Popular Traditional and Easy Dessert Recipes

Besan (Gram Flour) Halwa Recipe | Allrecipes

 

It is still not too late to celebrate Diwali Festival.

 

This is a traditional Indian method of cooking ‘Besan Halwa’. If you like the flavour of besan (gram flour) in sweets, you will love this halwa. I often prefer to make this halwa instead of ‘Besan Ladoo’ or ‘Mysore Pak.’ Many kids gobble it up even before it has a chance to cool down.

 

This recipe requires 5 minutes Preparation time, 30 minutes Cooking time, and Serves 8

 

Ingredients:

 

  • 1 cup goat milk
  • ½ cup water
  • ½ teaspoon ground cardamom
  • ¾ cup ghee (clarified butter)
  • 1 cup chickpea flour (besan)
  • 1 cup sugar

 

Directions:

 

  • Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.

 

  • Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

*Note: Chickpea flour, also known as gram flour or besan, available in Amazon, and Indian or Asian markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

 

Each serving provides 323 kcal; protein 3g, carbohydrates 33g, fat 21g.