How to make Gajar Halwa Kulfi Bombs -
Kulfis coated with gajar halwa and deep fried to a lovely golden crispiness
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Readymade gajar halwa, Tillewali malai kulfi
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Ukdiche Modak Til ki Burfi Atta Besan Laddoo Kalakand
Gajar Halwa Kulfi Bombs Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gajar Halwa Kulfi Bombs Recipe
Readymade gajar halwa as required
Tillewali malai kulfi 2
Oil to deep fry
Refined flour (maida) 1 cup
Corn flour 1/2 cup
Cinnamon powder 1/4 teaspoon
Vanilla essence 1/4 teaspoon
Powdered sugar 1 tablespo for garnish
Baking soda a pinch
Chocolate sauce for drizzling
Cocoa powder for garnish
Chocolate vermicelli for garnish
Walnuts 10-15 for garnish
Method
Step 1
Cut the kulfis into 4 cms long pieces. Coat each piece of kulfi with gajar halwa and freeze them.
Step 2
Heat sufficient oil in a kadai.
Step 3
Take refined flour, cornflour, cinnamon powder, vanilla essence, powdered sugar and baking soda in a bowl. Add sufficient water and whisk well to make a thick and smooth batter.
Step 4
Dip the coated kulfis in this batter, slide into hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Step 5
Arrange them on a serving plate. Drizzle chocolate sauce over them, sift cocoa powder and powdered sugar and sprinkle chocolate vermicelli on top. Crush and sprinkle California walnuts and drizzle some more chocolate sauce.
Step 6
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
