Fruit Sago Kulfi Delight

By Food Fusion · 120 min

Ingredients

Instructions

1. Bring 1 litre milk and the crushed green cardamom to a boil in a bowl, then simmer on low for 18-20 minutes until the milk reduces by 25%.
2. In a wok, cook the khoya on low for 7-8 minutes until it turns light brown.
3. Add the sugar and stir on low until fully melted.
4. Add half of the thickened milk to the khoya and mix well.
5. Add the remaining milk, the almonds and pistachios, and simmer on low until the milk reduces by 25%.
6. Whisk the cornflour with the water, stir it into the milk, and cook on medium for 2-3 minutes until it slightly thickens.
7. Stir in the kewra water.
8. Cool at room temperature, stirring constantly, then pour into a funnel pitcher.
9. Pour into kulfi moulds, cover with foil, insert ice cream sticks and freeze for 8 hours or overnight.
10. For the fruit sago milk, whisk 1.5 litres milk, the sugar, cream, cornflour and vanilla in a pot, then cook on medium for 2-3 minutes until slightly thickened, whisking occasionally.
11. Cool completely at room temperature, then chill in the refrigerator.
12. Mix the boiled tapioca pearls, pineapple, grapes, banana, mango, lychee and the chilled milk in a bowl.
13. Spoon the fruit sago into a serving bowl, add the kulfi, and garnish with pistachios and almonds.

Summarized from Food Fusion's video. Watch it for the details.

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