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The ingredients needed to cook Persimmon (Kendu) Kulffy:
- Prepare 500 gm Fulfate milk
- Take 100 gm Khoya
- Provide 1 cup Pulp of persimmon
- Take 2-3 tbsp Sugar (as your choice of sweetness)
- Get 1/2 tsp Vanilla extract
Instructions to make Persimmon (Kendu) Kulffy:
- Ingredients of kulffy.
- Transfer the pulp of persimmon. Strain it.
- Boiled the milk till it comes 1/2.
- Add khoya and mix it well
- Add the persimmon pulp, sugar mix it well. Off the gas.
- Mix vanilla extract mix it and transfer on a bowl and freeze it 2hour.
- After 2hour griend the kulffy mixture and transfer on kulffy mould, and freeze it whole night.
- Ready the persimmon or kendu kulffy sprinckle the chopped dry fruits serve it cool cool. It is a forest seasonal fruits. It was available only April to may.
You don't have to peel them, but I do. Just cut out the crown, peel them or not. Thin slices of persimmon form a beautiful blooming rose in this treat that's almost too pretty to eat! Underneath the soft, sweet fruit petals is a layer of fluffy almond cream and a crunchy crust. American Restaurant in Providence, Rhode Island.
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