Contents
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Alpîranî
Kulfi
- 1,5 L Whîrê tevahî
- 500 ml Milkîrê kizirî yê şîrîn
- 2 qûrincik Toza Saffron
- 2 kêl tost
- 1 çerm Kardamom
- 100 g fistiqên hûrkirî
- 50 g Bûmanên çikandî
- 2 Jackfruit canned
- 1 derzşkirin Ermê lemonê
- 1 qûrincik darçîn
Telîmata
Kulfi
- Put whole milk and the sweetened condensed milk in a deep, coated pan. Soak the saffron briefly in a few drops of water and add to the milk. Reduce the mixture to half, stirring frequently and over medium heat.
- Finely puree the toasted bread with a little milk and simmer together with the milk mixture for 5 minutes. Add the cardamom, pistachios and almonds and simmer for another 5 minutes until a thick consistency has formed.
- Let the kulfi mixture cool down, fill it into molds / plastic cups and let it freeze for about 6 hours.
Jackfruit compote
- Drain the canned jackfruit, cut the fruit into small cubes and sauté in a pan. Puree half of the mixture and add to the remaining cubes, season with lemon juice and a little cinnamon and serve warm with the kulfi ice cream.
Kedî
Xizmet: 100gCalories: 167kcalKarbonhîdrat: 17.5gProteîn: 5.9gRûn: 8g