2 cans of whole-fat evaporated milk 1 can of sweetened condensed milk 2 cups of 35% whipping cream 3 tablespoons instant dissolving sugar (fruit sugar) 1 teaspoon ground cardamom 1 teaspoon rosewater 3 tablespoons finely chopped pistachios
12 kulfi molds
Directions:
1. Mix evaporated milk, condensed milk, cream, sugar, cardamom, and rosewater in a blender. Puree on low speed until combined, for about 30 seconds. 2. Pour into kulfi molds. Cover and freeze for 6 hours or overnight. 3. Remove from the freezer 5 minutes before unmolding. You can use hot water to make unmolding easier. Garnish with chopped pistachios. Serve immediately or freeze.
To cook sabzi style dishes in the air fryer, chop things a little smaller than you would for stovetop cooking. In this preparation, I cut the bell peppers and onions smaller than usual.
Prepare the tadka: In a small pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until they are translucent and lightly browned. Add chopped garlic, ginger, and green chili (if using). Cook for another minute. Stir in the tomato paste, salt, cumin powder, and coriander powder. Cook for about 2 minutes, until the mixture is fragrant.
To make the strawberry puree, blend together - 2 cups of fresh or frozen California strawberries, 1 tbsp honey, and the juice of one lime. You can store this in the fridge for 3-5 days.
Chef Rehana Parveen, an Indian pastry chef with a deep-rooted passion for desserts, began her culinary journey after transitioning from finance. She started as a management trainee at Holiday Inn Goa under Chef Ranjeet Pandey and quickly excelled in the pastry department.
