Vegetable Tempura Badam Pista Kulfi
By sejal
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Ingredients
- Cauliflower florets 8 medium
- Green capsicum cut into 1 inch triangles 1 medium
- Red capsicum cut into 1 inch triangles 1 medium
- Yellow capsicum cut into 1 inch triangles 1 medium
- Carrot cut into round slices 1 medium
- Onion cubed and layers separated 1 medium
- White pepper powder 1/2 teaspoon
- Salt to taste
- Refined flour (maida) 3/4 cup
- Cornflour/ corn starch 1/2 cup
- Baking powder 1/4 teaspoon
- Oil 3/4 cup + for deep-frying
- For Badam Pista Kulfi
- Almonds coarsely ground 12-15
- Pistachios coarsely ground 15-20
- Saffron (kesar) a pinch
- Milk 1 1/2 litres
- Condensed milk 400 grams
- Khoya/mawa grated 1/4 cup
Details
Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Place all the vegetables in a bowl. Add the white pepper powder and salt and toss well. Chill in the refrigerator for about fifteen minutes. Mix the refined flour, cornflour, baking powder, three-fourth cup oil, salt to taste and three-fourth cup of chilled water. Whisk thoroughly to make a batter of pouring consistency. Set aside for twenty minutes. Heat plenty of oil in a wok. Dip the vegetables, one by one, in the batter and deep-fry over medium heat, turning frequently or until crisp and golden brown. Drain on absorbent paper. Serve hot with any sauce
For Kulfi
Heat the milk in a thick bottom pan. When the milk begins to boil, add saffron, lower the heat and simmer, stirring, till the milk is reduced by half.
Add the condensed milk, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously.
Take the pan off the heat and set aside to let the mixture cool.Add the khoya and mix well. Pour into individual kulfi moulds and place them in the freezer to set. When well set, demould and serve immediately.
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