Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.
Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.
Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.
Leave this mixture to cool off to room temperature.
Fill prepared mixture in number of Kulfi moulds.
Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.
Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…
Take Condensed Milk in a pan and put it on low flame. When it becomes hot, add Milk Powder and Thandai Powder. Stir it occasionally to avoid burning or sticking at the bottom of the pan. Cook it until it thickens. Keep it a side.
For Outer Layer:
In another pan, take Condensed Milk and put it on low flame. When it becomes hot, add Milk Khoya, Cottage Cheese and Milk Powder. Stir it occasionally to avoid burning at the bottom of the pan. Cook it until in thickens.
Prepare number of small balls of prepared mixture for Stuffing. Keep a side.
Prepare a big ball of prepared mixture for Outer Layer. Press it lightly between two palms to give flat thick round shape. Put one of prepared small ball for Stuffing in the middle of outer layer. Close it in the palm fist to wrap the stuffing and give it a ball shape rolling between two palms. Apply little Ghee on your palms if needed to make it easy to prepare balls.
Repeat to prepare number of such stuffed balls.
Coat all stuffed balls rolling in Coloured Dry Coconut Powder.
Serve immediately for fresh taste or refrigerate for cold taste.
Enjoy Royal Touch on Your Tongue with Soft and Smooth and Milky…Paneer Thandai Balls…