Low Fat Kulfi with Strawberry Coulis Recipe

Low Fat Kulfi is very delicious and creamy. Kulfi is a frozen dessert which all of us relish but which we often avoid it because of its high caloric value. Here is a simple but yummy low fat kulfi that doesn't take forever to prepare and provides substantial amounts of calcium without the fat. Enhance its appeal and vitamin C levels by serving it with a strawberry sauce and enjoy it with your family and loved ones.

Cooking Time and Serve Estimate for Low Fat Kulfi Recipe

Cooking Time : 40 mins.
Preparation Time : 10 mins.

Makes 6 kulfis.

Ingredients for making Low Fat Kulfi Recipe

1 litre low fat milk
a pinch citric acid crystals
1 teaspoon cornflour
6 teaspoons sugar
a few saffron strands
¼ teaspoon cardamom (elaichi) powder

To be mixed together for the strawberry coulis

½ cup strawberries, crushed
4 teaspoons powdered sugar (optional)

Method for preparing Low Fat Kulfi Recipe

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.