Orange and Lime Kulfi in Orange Shell
Cooking Time: 1 hour
- 4 cups whole milk
- 2 oranges
- 5 cup sugar
- 1 tsp cardamom powder
- 1 tsp orange zest
- 1 tbsp lime juice
- Finely Chopped pistachio for garnishing (optional)
This Kulfi can be made either in orange shells or in kulfi mold or in any way you like. If you want to make in orange shells then cut the orange length wise. Length wise is suggested because it sits more nicely as bowl / katori. If you cut it horizontally it is does not sit properly when we add kulfi in it to freeze.
Now cut the orange length wise into two halves and with the help of pointed knife loosen the shells and then take out the pulp. Do it very gently and carefully so that shell does not tear. Now take out juice from the pulp very nicely. We will use this orange juice for making orange puree. We will also need 1 tsp orange zest, orange zest is grated outer skin of orange i.e. only orange colored skin. With the help of a grater take out some zest of another orange which you are not going to use for this kulfi.
Take orange juice in a pan, add 1/2 cup sugar and orange zest to it and let it simmer on medium heat. When sugar has melted completely and the mixture has thickened a little bit then add lime juice to it and stir nicely. When the mixture has become little thick then it means puree is ready. Switch off the heat, keep it aside and let it cool completely.
In the mean time you can start with boiling milk for the kulfi base. In a deep pan put the milk to boil in the medium heat. Keep stirring the milk in between so that it does not stick to the bottom of the pan.
When the milk has reduced to half then add remaining 1 cup sugar and cardamom powder, stir it well. Let it simmer for about 10 minutes. Now switch off the gas and let the milk cool down completely.
When milk mixture and orange puree has cooled down completely then mix the two mixtures nicely and then pour the kulfi mixture in orange shells. You can keep orange shells in muffin tray or in small bowls for support. You can also make this kulfi in any mold of your choice. Freeze it for at least 5-6 hours or until set.
When kulfi is set then cut the orange shell into two halves with a very sharp knife. Garnish with pistachio and serve. You can also add pistachio as topping while freezing the kulfi. Enjoy this super yummy kulfi this summer with your friends and family.
If you want more orange color then you can add little bit of orange color in the orange puree for more orange color.
I am Anshu Agrawal from the beautiful town of Jamshedpur. Yes you heard it right, the iconic Tata Steel City. I started cooking at quiet an early age and was very much fascinated on how Mom used to roll a perfect round chapati and viz a viz and that's how the seed of cooking engrossed in me.