Everyone has their comfort food and desserts, this pumpkin and walnut kulfi is a twist to the regular kulfi and worth giving a try.PUMPKIN AND WALNUT KULFIIngredients 200 gms red pumpkin, peeled and cut into thin pieces ½ cup chopped California walnuts 2-3 California walnut kernels 2 liters milk ¾ cup castor sugar A pinch of saffron strands ½ tsp green cardamom powder1 cup milk powder½ cup fresh cream Method1. Heat milk in a deep non-stick pan and cook till reduced to 750 ml, stirring occasionally. 2. Heat a non-stick pan. Add pumpkin pieces, ¼ cup castor sugar, 1-2 tablespoons water, mix and cook till sugar melts and pumpkin pieces soften. Mash the mixture with the back of the spatula. Switch off heat and cool. 3. Add saffron, cardamom powder and milk powder to reduced milk and mix. Add cream and mix well. 4. Add remaining castor sugar, mix and cook till the mixture boils. 5. Blend the cooked pumpkin mixture into smooth puree, add it to reduced milk mixture, mix and cook for 1 minute. Switch off heat. 6. Put some chopped California walnuts into individual kulfi moulds and pour the cooked pumpkin-milk mixture in them filling ¾ of it, cover and set aside to cool. Freeze for 6-8 hours. 7. Coarsely crush the California walnut kernels.8. Demould kulfis¸ top with crushed walnuts and serve immediately.Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
