COCONUT KULFI
Ingerdients:
1: evaporated milk 410g
2: full fat dry milk powder 1 cup
3: coconut milk 400 ml
4: double cream 1 cup
5: desecated coconut 1/2 cup
6: condensed milk 397g
7: green cardamom powder 1 tsp
Recipe:
1: in a blender add the ingredients and blend it well.
2: transfer the mixture in lolly moulds.
3: keep in freezer for good 8 to 9 hours.
4: in a bowl add hot water and place the mould in it for 30 seconds, this will help the kulfi to come out easily.
5: garnish it with crushed pistachios and almonds.
6: serve and enjoy.
BY Faiza Zarif
COOK WITH FAIZA
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