- 1/2 lt Whole Milk
- 1 cup Tender Coconut Pieces
- 1/4 cup Sugar
- 4 sp Milk Powder
- 2 sp Fresh Cream
- 1 pinch Elaichi Powder
Boil milk in a vessel on low flame, keep stirring occasionally until it reduced to half its original quantity then add sugar and allow it to boil for 2-3 mins.
In the meantime, place the chopped tender coconut pieces in a mixie jar and blend into a smooth paste.
Then add elaichi powder, milk powder to ground coconut paste and blend it again.
Then add ground coconut paste to milk mixture and mix well, add in cream and mix well. Let it cook for a min on low flame, then turn off the flame and leave it to cool down completely.
Once cooled, blend the coconut+milk mixture with blender until well mixed. Pour this mixture into kulfi moulds and small polystyrene cups and place them in the freezer for at least 6-8 hours or until frozen.
When done, keep the kulfi mould under running water for a few seconds or dip them in a bowl of water, then slowly pull it out. After that mouth-watering dessert Tender Coconut Kulfi is ready, serve them immediately.