Muskmelon Kulfi | ख़रबूज़े की कुल्फी | Homemade Kulfi | Easy Kulfi Recipe | Sanjeev Kapoor Khazana

MUSKMELON KULFI

Ingredients

1 medium muskmelon
4-5 cups full fat milk
½ cup sugar
2 tbsps almonds
2 tbsps cashew nuts
2 tbsps pistachios
A pinch of saffron

Method

1. Trim the top of the muskmelon and keep it aside. Scoop out the seeds from the centre of the muskmelon to make a cavity and discard the seeds.
2. Bring milk to a boil in a non-stick kadai. Lower the heat and continue to cook while stirring continuously till the milk reduces to half and thickens slightly.
3. Dry roast the almonds, cashew nuts, and pistachios in a non-stick pan for 6-8 minutes on medium heat or till crisp. Take the pan off the heat and allow the nuts to cool slightly.
4. Coarsely chop the nuts.
5. Add sugar to the milk and mix well. Cook till the sugar melts.
6. Add saffron and the chopped nuts and mix till well combined. Continue to cook till the mixture thickens.
7. Take the pan off the heat and allow to cool slightly.
8. Pour the prepared mixture into the muskmelon cavity, place the top part of the muskmelon on it and secure it with toothpicks. Place this in an upright position in a bowl and place it in the freeze for 6-8 hours or till set.
9. Bring the muskmelon kulfi out of the freezer, remove the top along with the toothpicks. Carefully cut into wedges and arrange on a serving plate.
10. Serve immediately.


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