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1 slice of bread,
1/2 cup of peeled almond
1/2 cup of pistachio
395gms of Nestle condensed milk
375ml of Nestle evaporated milk
500ml of thickened or whipping/fresh cream
125 grams of rice vermicelli
basil seeds as desired.
METHOD:
Soak tukhm malanga in warm water for 3-4 hrs OR better to soak them over night. soak and peel almonds.
Cut the brown edges of the slice of bread.
In the jug of blender pour evaporated milk, peeled almonds and pistachios and blend these together.
When blended well, add sweetened condensed milk, fresh cream and slice of bread and blend again.
When every thing is blended well, pour in ice cream moulds or use large dish.
Freeze for 2-3 hrs or until it is set.
Now boil vermicelli (rice pasta) in water and drain completely, let it cool down.
When you want to serve, put the moulds of qulfi in warm water and then take the qulfi out, when one qulfi is easily removed from mould take all of them out of warm water other wise it will be melted.
If using large dish, cut qulfi in blocks.
Put qulfi in the serving dish and put vermicelli and pour tukm malanga on top of the vermicelli.
Serve chilled.
Nice dish with impressive look.
ENJOY !
Posted By:
Kishwer Anwer,