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MALAI-DAAR CROCKPOT KULFI with zero-baby sitting….Yippeeeee!
And also scores 100% on Taste Texture & Apperance!
Made with the least amount of effort and the simplest of ingredients…say Hello to summer, come indulge!
Method:
Rinse crockpot clean with water.
Pour in 5 cups full fat milk.
Switch crockpot on to high setting and simmer milk for 9 hours.
After 9 hours, pour one can of sweetened condensed milk in.
Also add 1 cup of full fat ricotta cheese.
Stir for a couple of minutes to blend the added ingredients.
Also add some thinly sliced almonds and pistachios, a hefty pinch of saffron and a little crushed green cardamom.
Cook for another 1 hour.
Taste sweetness and adjust sugar according to taste, I added 2 tbsp. Cool to room temperature. Now it’s ready to be frozen.
Pour into Kulfi moulds, or an air-tight container.
Close lids tightly…Freeze overnight.
For un-moulding, run mould for a few seconds under warm water.
Open top cap, run a knife around inner edge and slide out.
Slice and serve immediately!
Enjoy the delicious cool treat…Mmmmm!
Crockpot and rice cooker are different. .can we make it in rice cooker..
No this recipe has to be made in a crockpot.
I don’t have a crock pot.. Why can’t we use rice cooker with slow cooking option?
Yes you can…if your rice cooker has slow cooking option..Go ahead and use it!
Do you cover the crock pot while boiling the milk in it or leave it uncovered? If it is for red, would it boil over like it does on the stove?
If it is covered..
I keep the crockpot covered.
Can’t wait to try it out!!! Thank you for posting crockpot recipes.
Tried this recipe and it turned out to be very creamy and addictive. Would love to see more of Indian recipes in a crockpot
How many servings would this recipe make
10 to 12, depending on the size of your kulfi mould.