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Boil 1.25 cups regular milk once it foams, simmer it for another 15-20 mins in total or it thickens to 1/2 cup (Pic 1).
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You can easily replace it with store bought evaporated milk.
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Let it cool a bit, mix corn flour with 4 tbsp cold milk in a bowl (Pic 2).
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Add it to the prepared 1/2 cup evaporated milk (Pic 3) and again bring it to boil.
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In one or two minutes it thickens to shiny glossy texture ie custard filling (Pic 4) and video at 1:16 minutes.
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Let this mixture cool completely.
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Pour 1/3 cup heavy cream plus 2 tbsp milk or 1/2 cup low fat cream/half and half in to it (Pic 5).
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Add Rose Petal Spread or Gulkand (Pic 6 & 7) with optional food color (Pic 8).
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Mix everything well (Pic 8 & 9), i didn't add any extra sugar to this kulfi, but if you like do add.
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Also you can add 2 tbsp optional condensed milk to this recipe but i didn't.
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The right consistency is shown at Pic 10 and video at 2:30 minutes.
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If its too thin do add 1-2 tbsp cream, if its too thick do add 1-2 tbsp regular milk.
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Pour the kulfi mixture in kulfi molds (Pic 11) or in any wrapper placed container/bowl (Pic 12).
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After first 2 hours or semi set do insert the kulfi sticks (Pic 13).
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Again freeze it till completely done.
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Unmold the kulfi under running water (Pic 14) and do enjoy.