Khulfi

INGREDIENTS

100 g nibbed almonds.
50 g pistachio nuts,shelled,finely chopped.
1 can (410g) nestle ideal evaporated milk.
60 ml (4tblsp) cornflour.
¼ teaspoon ground cardamon. (Optional).
1 can (397 g) nestle condensed milk.
1 can (310 g) nestle dessert cream.
2 teaspoon vanilla.
Extra chopped nuts to serve (optional).

METHOD

1.Toast nuts in dry frying pan and allow to cool.

2.use ½ cup ideal milk and cornflour to nake a
paste. Boil the remaining ideal milk and cardamon.

3.add cornflour mixture and boil for 3-4 minutes. Stirring
constantly until thickened.

4.remove from heat and stir in the condensed milk ,
cream, nuts and vanilla.

5.pour into a square dish and freeze. Beat well
every 30 minutes. to make it smooth and creamy (beat
3-4 times)
.
6.when ready to serve remove from freezer and cut
into portions. Sprinkle with extra nuts if liked.

INFO & TIPS

This cool creamy dessert is perfect after having curry
and can be served with sliced mango if liked.

WOULD YOU LIKE TO ?

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