Kulfi Recipe ( Khoya Kulfi )

Kulfi Recipe || Khoya Kulfi || How to make kulfi at home with step-by-step photos and video

Kulfi is the most delicious frozen dessert. In the hot summer in Pakistan, kulfi, which is basically a frozen Pakistani dessert, is much sought after. I still remember the kulfi walla. 

In the hot months of April to June, we used to ask him to stop and serve us kulfi. He would remove kulfi from the molds by dipping some dry fruits over kulfi. There are many ways a kulfi can be made; traditionally, kulfi is made from thickening milk to rabdi, kulfi also be made with condensed milk, as I mentioned above. I have added khoya; khoya is evaporated milk and imparts a lot of flavor and taste to the kulfi.

                                      

My Latest Khoya Kulfi Video:

How to prepare for this?

Kulfi is traditionally prepared by evaporating sweetened and flavored milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel, where it might burn until its volume is reduced by half, thus thickening it, increasing its fat, protein, and lactose density. It has a distinctive taste due to the caramelization of lactose and sugar during the lengthy cooking process.

Try this kulfi recipe, and you will love it for its ease, simplicity, and great taste and texture. 

                                     

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In a pot, add milk and place it on the stove. Add cardamom powder and bring it to a boil.

Keep stirring slowly for 15-20 minutes over the low-medium flame; the milk will reduce and thicken during that time. Now add powdered milk and sugar, and stir it well.

Add crushed dry fruits and khoya. Keep on stirring for 10 minutes over a low flame so that the khoya is distributed evenly.

Now add coconut powder, saffron, and kewra essence. Mix them well, and then turn off the flame.

Transfer to the medium bowl and let it cool down completely. Fill the mold with the kulfi mixture.

Fill all molds with the kulfi mixture.

All molds are ready to be kept in the freezer.

After an hour, you can adjust the choc bar sticks in the kulfi. Freeze the kulfi for 8 hours maximum. 

Once the kulfi is well set, you can unmould and transfer it to a plate, garnish it with some dry fruits over it.

Now Kulfi is ready to serve with       

White Zarda Rice Recipe ( Sweet Rice )

White Zarda Rice| Sweet Rice | How to Make Zarda Rice with step-by-step photos and video 

White Zarda Rice is a traditional Pakistani sweet dish, which is a must for every occasion. It is easy to make and consists of simple ingredients rather than rich and calorie-dense ingredients. This white zerda is made by boiling rice with sugar, flavored with cardamom, raisins, saffron, pistachios, and almonds.

                       
                                                 

My Latest Sweet Rice Video: 

But here I did some variations in zerda; it looks a bit different from traditional orange zerda. Additionally, I added green and red coloring along with homemade khoya and ashrafi that you find in any local shop or store. 

If it is hard to find, you can use Tutty Fruity instead of Ashrafi and skip a few ingredients like raisins and saffron. Additionally, you can also garnish it with small gulab jamun and chum, so let's go ahead with the preparation.

Recipe tips:

To prepare zarda rice, it is best to use sella rice instead of basmati rice. When serving, garnish the zarda with small-sized gulab jamun and chum chum sweets, along with khoya and dry fruits. Zarda can be stored in the refrigerator and consumed within 3-4 days. When using sella rice, make sure to cook it thoroughly (100%). If the rice is not fully cooked, it will harden after being placed in the sugar syrup. If you want to make orange or yellow zarda, add a pinch of food coloring while boiling the rice.                                                       

If you have tried this  Zarda Rice Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare zarda rice, first thoroughly wash and soak the rice in hot water, boil the water in a pan, put dry fruits in hot water, and let them remain in hot water for 5 minutes.

Then remove the skin and cut it in half. set aside

In a saucepan, pour 3 cups of water and green cardamom with sugar, bring it to a boil, and keep on stirring on medium heat until the sugar is dissolved and the syrup becomes a bit thick. Remove from the heat. Coarsely chop the ashrafian and set aside.

Prepare homemade khoya according to my recipe. I have given a link to the recipe below. If easily available in your area can be used as a store-bought khoya.

 

In a large pot, pour water along with green cardamom, bring to a boil, cover the pot, put rice in the water, stir well, and allow to cook till rice is soft.

Drain them out of the water and keep them aside.

Heat the ghee, put cloves and cardamom, let them crackle, and pour the sugar syrup into the ghee.

Then add rice to the sugar syrup and stir to mix well, alongside putting Ashrafi into the rice and further stirring to combine well.

Keep stirring by adding half the quantity of khoya and dry fruits, half reserved for using as garnishing, then sprinkle food colors on one side.

Towards the end, add kewra essence, coconut powder, and remaining khoya and dry fruits over rice, and allow to simmer for 10-15 minutes on a low flame.

Zarda rice is ready; transfer it to the serving tray/dish.                                  

                             

Serve hot zarda rice to your family and friends.s 

                                   

Masoor Dal Kadhi Pakora Recipe ( Kadhi Pakoda )

Masoor Dal Kadhi | Kadhi Pakora | How to Make Kadhi Recipe with step-by-step photos and video....

Kadhi Pakora is a popular Pakistani dish and quite different from curry. It is a dish originating from the Indian subcontinent. It contains a thick gravy based on chickpea flour (gram flour) and pakoras, to which yogurt is added to give it a slightly sour taste. It is often eaten with boiled rice and roti or naan.

The dish is seasoned with sautéed cumin, whole red chilies, and curry leaves after preparing the kadhi pakora. The main kadhi dish is made from gram flour along with sour yogurt to thicken the consistency, and it incorporates pakora (or phulki). It is typically enjoyed with long-grain basmati rice or, more commonly, with roti. 

Unlike the variations found in other states, Pakistan and India have their own unique takes on this basic dish, which may include different vegetables and meatballs.

As I mentioned in my last post, I will be making kadhi using the masoor dal phulki recipe by adding masoor dal fritters, which I have already shared. This version differs slightly from the typical kadhi recipe. I encourage you to try this unique recipe: Masoor Dal Kadhi.

 My Latest Masoor Dal Kadhi Video Recipe:

   

This Pakora Kadhi Recipe is finger-licking for Desi Food lovers. So let me the go-ahead to know how to make masoor dal kadhi. 

Tips:

- Don’t leave the kadhi unattended, even for a minute, while it’s boiling to prevent it from sticking to the base of the pot.

- After boiling, the kadhi can be left on a low to medium heat until it is properly cooked.

- Masoor kadhi will not have the thick consistency of besan kadhi; it will be slightly thinner.

- You can add meatballs or any vegetables instead of pakoras.

- Give it plenty of time to slow cook; the longer it cooks, the more delicious and flavorful it will become.

- It's best to cook the kadhi a day in advance before serving.

- Stale kadhi actually tastes more flavorful than freshly made kadhi.                 

If you have tried this Masoor Dal Kadhi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take a mixing bowl, add yogurt and masoor dal, and mix them together. Pour the yogurt mixture into the grinding jug. 

And blend well 

Put all dry spice powders into the yogurt mixture and further mix them well, keeping aside. Heat the oil and add whole spices to the oil.

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Let them crackle for a few seconds, then pour the yogurt mixture and stir to combine well.

Bring the kadhi to a boil over high heat, then reduce the flame to low-medium, cover it, and cook it for at least 1-2 hours. Keep stirring occasionally.

Right after checking the consistency of the kadhi, adjust the salt, and then put all masoor dal fritters into the cooked kadhi.

Mix and turn off the flame. In a frying pan, pour oil, put all tempering spices, and let them crackle for a minute; put to the kadhi and cover the lid.

Masoor dal kadhi is ready to serve

Then transfer to the serving bowl/dish.

Serve with boiled rice,bagara rice, naan,rotis, and salad.