| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1/2 cup Nutella
- 1/2 liter Milk (full cream)
- 4 tbsp Fresh cream – (i used Amul)
- 1/3 cup Condensed milk (milkmaid)
- 1/4 tsp Cardamom powder
- 3 tbsp Almonds – (finely chopped)
- 3 tbsp Pistachios – (finely chopped)
- 1 pinch Salt
Ingredients
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Instructions
- Take a thick bottomed vessel and boil milk in it. As soon as the milk starts boiling add the nutella. Keep stirring till the nutella blends with the milk completely. Keep the flame in medium.
- Once the nutella and milk are mixed well, add condensed milk and keep stirring.
- In another bowl, whisk the cream gently and then add into the milk. Keep stirring in low flame.
- As the milk starts to thicken add cardamom powder and salt.
- Keep stirring till the milk reduces to half. Now add the chopped nuts and give a quick stir again. Remember that the milk has to reduce to it’s half else it wont thicken.
- Once it is reduced to its half, remove it from the gas and allow it to cool. Give regular stir to the thickened milk to remove layers of cream forming on the sides and the top.
- Once it is cooled down , pour into kulfi moulds and freeze it for approx 8 hrs.
- After the kulfi is set, take out the moulds and keep under running water so that the kulfi leaves the mould easily while serving.
- Now carefully take out the kulfi from the moulds and garnish it with chopped nuts, dessicated coconut and drizzle some nutella or condensed milk. (as per your liking)
- Serve Chilled!
Recipe Notes
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