Malai Kulfi
Balushahi is a traditional sweet that is very popular in Nepal, especially during festivals, weddings, and religious celebrations. It is closely related to the Indian sweet of the same name, but in Nepal it has its own local flair.
30min
Easy
Not spicy
Ingredients
For how many kulfi?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Preparation
Put the almonds (or pistachios, or cashews or a mixture) in a blender and grind them into a powder.
In a saucepan, heat the milk over low heat for about 10 minutes. Stir constantly to prevent the milk from burning.
Add the sugar and stir well to dissolve it. Let it boil for 10 minutes, stirring constantly to prevent the milk from sticking. The milk should reduce and thicken during this time.
Add the nuts flour, the saffron, the rose water and the cardamom powder.
Mix well and simmer for a minute or two over low heat.
Add the whipped cream. Mix well and simmer for 5 minutes. Turn off the heat.
Allow the mixture to cool.
Transfer the mixture into the kulfi molds, cover them with aluminum foil and insert an ice cream stick.
Leave them in the freezer for at least half a day.
Ready! Enjoy!
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