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400g musk melon
handful of melon seeds (optional)
5 tbsp condensed milk
1 tbsp custard powder
1-litre full-fat milk
1/4 cup milk (for later use)
few drops of edible green colour (optional)
Add milk to a large vessel or kadai and bring milk to a boil.
Reduce the heat to medium and cook the milk till it reduces to one-third. Keep stirring and scraping the bottom and sides for the malai that sticks onto the vessel.
Once two-third of the milk evaporates, turn off the heat and let the milk sit there.
Add musk melon in a mixer grinder along with its seeds and pulp. Grind them together into a fine puree and then strain them to remove and peel off the seeds.
Pour the strained puree into a pan and cook till it reduces to half.
At this stage add condensed milk and cook further. In the meantime mix together custard powder in ¼ cup milk and add it to the melon mixture.
Once added turn on the heat and cook on medium heat for 2-3 mins or till the mixture gets smooth and creamy.
To this add the reduced milk and give it a quick boil. Once the consistency of the mixture is thick and pouring turn off the heat and add green food colour to give the desired look for the melon ice cream.
Once the mixture is completely cooled add it to a mixer grinder to make the kulfi batter smooth.
Pour the kulfi mixture into kulfi moulds and deep freeze them.
After about 1-2 hours of freezing insert a kulfi stick and let it freeze completely. Serve frozen after taking out of the mould.