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 

                                   

Chana Dal Halwa Recipe ( Bengal Gram Dessert )

                                                  

Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...

I updated my old post by adding a video of chana dal halwa to better understand the recipe.

Chana dal halwa is a very tasty, traditional, rich flavor and a mouth-watering taste, which is usually made at any special event like Shab-e-Rat in India and Pakistan, but I love to eat it. 

So I often make it at home without any special events. 
Chana dal has a richer flavor than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional halwa flavored with cardamom, clove, and cinnamon. 
                                   

My Latest Video: Chana Dal Halwa:

It is important to stir the dal mixture continuously while sautéing. Although the chana dal halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be praised by your guests and family members as one of the perfect desserts for entertaining.  

Chana dal halwa is prepared with desi ghee or Clearfield ghee, but I don’t like the taste of desi ghee, so I used regular ghee. If you like it, then you can cook it with it. This halwa is prepared with a few ingredients, which are sugar, dry fruits, and ghee, sprinkled with some kewra essence.

You Might Like this:

Suji ka halwa

Khoya kulfi 

Rice Kheer

Shahi Tukda

Fruit Custard

Hard to cook and takes more time than other types of halwa, but with its unique flavor comes no. 1 in all types of halwa dessert,t so let's begin with step-by-step photos...
Tips:
Soak chana dal in hot water. 

 

To enhance the flavor of this traditional dessert, boil the chana dal by mixing it with water and milk. Be careful not to add too much water and milk while boiling. 

 

Be cautious, as the liquid dal paste can burn your hands when roasting it with ghee. 

 

For added flavor, you can include raisins, cashew nuts, or even saffron.

                              

If you have tried this Chana Dal Halwa, then don’t forget to rate the recipe. You can also follow me on social media. 

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To prepare this recipe, first soak the chana dal for at least 2 hours.

Take all ingredients and prepare all dry fruits.

Firstly, in a large pot,t add chana dal (Lati,n), add 1 liter of mixed water and milk, bring it to a boil, then remove all, cover the lid, and let it cook until softened. ed

Note: I didn't use milk due to it not being available at home at the time.

Blend chana dal with the hand blender or hand masher till it turns to a smooth texture.

                                

In a large pan/pot, add ghee, ee heat, then add whole spices; let them crackle for a minute, then add the blended dal paste.

                                            

Stir to combine well and start roasting the dal paste on a medium flame until the water dries out along with the left surface of the pot.

             

You can even touch the dal paste slightly; if it seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch it. Non-sticky chana dal paste indicates that it has been almost roasted; add sugar.

                                  

Stir it on medium flame until the sugar is dissolved.

                                                           

Note: You cannot leave the halwa for even a single second because it can stick or burn up.
Add chopped half-dry fruits and half reserve for use later. 

                                           

Keep stirring until the ghee separates; sprinkle a few drops of kewra and stir well.        

            

Once halwa leaves the surface of the pot, remove it from the flame, and halwa is done.
                 

Transfer to the serving bowl or tray as desired, and cut into a rhombus shape. 

                           

Sprinkle the remaining dry fruits,s and if you have chandi wark can be placed on top.

                                                      

Halwa is ready to serve