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Suggest a better descriptionBRING the milk to a boil in a kadai. Lower the heat and keep stirring for 20 minutes. Continue to simmer till reduced to 1.05 litres or 4 1/4 cups. Add rose syrup and cardamom powder, stir till reduced to one litre. When cool, stir-in rose water and cream till well mixed. Put the mixture in an ice cream maker and churn till set. Or pour into kulfi moulds and freeze them in the traditional matka with ice and salt. Arrange the "birds nests" on each of the four individual dessert plates, place three scoops of kulfi in each, sprinkle equal quantities of cardamom seeds on top and serve immediately. NOTES : We created this kulfi for the late Princess Diana when she visited Jaipur with Prince Charles --- their last trip together.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 servings | ||
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Calories: 189 | ||
Calories from Fat: 119 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 50.3mg | 15 % | |
Sodium 91mg | 3 % | |
Potassium 327.2mg | 9 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.4g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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