Objectives:
To know the traditional method of Kulfi preparation and to judge its quality.
Relevant information:
It is indigenous form of ice-cream. It is composed of milk malai with sugar, fruit juice with sugar. It is popular frozen product in weaker section of the society.
Precautions:
1. The product is risky for consumption. It is not prepared hygienically.
2. Do not allow chilled salt-water inside the Kulfi cones.
3. Do not use substandard cones and other material.
Material required:
1. Milk
2. Sugar
3. Kulficone
4. Wheat flour (for sealing of cone)
5. Salt
6. Essence / vanilla / colour.
Apparatus:
1. Earthen pot
2. Earthen dish
3. Colored duster cloth
Procedure:
1. Boil the milk
2. Sweeten the milk by adding sugar @ 15 per cent
3. Concentrate the product about 2:1 ratio
4. Cool the concentrate and add malai (indigenous cream)
5. Crushed nuts and rose flavour/vanilla
6. Place the mix in Kulfi cone.
7. Close the top of the cone by placing a small disc over them.
8. Make it air tight with wheat dough
9. Keep these cones in large earthen vessel containing mixture of ice and salt in the ration of 1:1 for freezing.
Physical characteristics:
1. Flavour (High, low acidic cooked bitter, unnatural metallic oxidized).
2. Body and texture.
3. (Crumbly, soggy, coarse, puffy, buttery).
4. Colour (Natural / unnatural).
