Low Fat Kulfi With Strawberry Coulis Recipe

Ingredients

• 1 ltr low fat milk (0.1% fat)
• a pinch of citric acid (nimbu ka phool)
• 1 tsp cornflour
• 6 tsp sugar
• a few saffron (kesar) strands
• 1/4 tsp cardamom (elaichi) powder
• 1/2 cup strawberry crushed
• 4 tsp powdered sugar (optional)

Steps

1. Soak the saffron in a little warm milk and keep aside.
2. Dissolve the cornflour in 1 tablespoon of milk and keep aside.
3. Dissolve the citric acid in 2 tablespoons of water and keep aside.
4. Pour the milk in a broad non-stick pan and bring to a boil. Simmer over a medium flame, stirring continuously till the milk reduces to little more than half its original quantity (approx. 600 ml.).
5. Add the citric acid solution and simmer for 2 minutes. The milk may curdle a bit but that is intended.
6. Add the cornflour solution and sugar, bring to a boil and simmer for 5 to 7 minutes.
7. Cool completely, add the saffron mixture and cardamom powder and mix well.
8. Pour into a shallow container and cover and freeze till slushy.
9. Remove and blend in a blender to break all the ice crystals till the kulfi is smooth and creamy.
10. Pour into 6 kulfi moulds and freeze overnight until it sets.
11. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork in the centre of the kulfi and pulling it out.
12. Serve topped with the strawberry sauce.