Wash jamuns well, chop and remove the pits from them and blend into smooth puree, keep aside Dissolve corn flour, milk powder in 3 or 4 tbsp milk and mix very well, keep aside. In the meantime, boil the milk on low-medium flame, keep stirring the milk occasionally until the milk reduced to 1/4 of its original quantity, add in sugar and allow it to boil for 2-3 mins. Then add cream and mix well. Now pour the corn flour+milk powder mixture and stir continuously, keep it on low flame and keep stirring till the milk begins to thicken. Then turn off the flame and leave it to cool down completely, after that add in jamun fruit puree/neredu pandu paste and mix well. Blend the jamun fruit milk mixture with blender until well mixed. Then fill into kulfi moulds and freeze them for at least 6-8 hours or till frozen. After that jamun fruit kulfi/black plum kulfi is ready, before serving dip in water and turnout into a serving bowl and serve immediately.Ingredients
Instructions
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