Godrej Appliances GMX 20CA7 PLM, User Manual

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121
Mango Kulfi with Falooda Noodles
A158
8+6min.80P+6 min,80P
Ingredients Method
For Mango Kulfi Put milk in a deep microsafe bowl. Remove the
sides and break bread into small pieces. Add to
milk and Select 158, press start to cook. (Stop
oven when it beep after 8 minutes).
Uncovered.
Take out the bowl and churn mixture with a whisk.
Add condensed milk, sugar, crumbled khoa and
cardamom powder. When cool pass the mixture
through electric blender. Put it back in the same
bowl and cook for remaining time on MEDIUM,
stirring once.
Take out the kulfi mixture and cool. Meanime, cut
the mangoes and scoop all the flesh and puree it.
Mix it thoroughly with the cool milk mixture; add
pistachio nuts and pour it into the Kulfi moulds.
Set them in the deep freezer for 18 to 24 hours.
Note: If you don’t own kulfi moulds, put the mango
mixture in a loaf tin / ice cream tray or any other
aluminum container. Freeze it. Cut into squares
and serve. For Falooda: Combine corn flour, sugar
and water in a microsafe medium bowl and cook
on MEDIUM, stirring once.
Put iced water in a trove / open bowl. Take out
falooda mixture from oven and immediately fill the
extruder up to three-fourth with it; and press
slowly onto the cold water for making falooda
noodles. Repeat the process quickly till the
mixture lasts. If the mixture turns cold, wam it for a
few seconds in the micro. Store the falooda
noodles in cold water under refrigeration till
required. Serve it with any kulfi. Note: Do not
freeze falooda, otherwise it will turn brittle.
Put iced water in a trove / open bowl. Take out
falooda mixture from oven and immediately fill the
extruder up to three-fourth with it; and press
slowly onto the cold water for making falooda
noodles. Repeat the process quickly till the
mixture lasts. If the mixture turns cold, wam it for a
few seconds in the micro. Store the falooda
noodles in cold water under refrigeration till
required. Serve it with any kulfi. Note: Do not
freeze falooda, otherwise it will turn brittle.
600 ml - Whole milk
3/4 cup - Condensed milk
1/4 cup - Khoa
2 slices - White bread (regular size)
3 tbsp - Pistachio nuts, chopped, 1/2 tsp -
Green cardamom powder
3 tbsp - Sugar
2 large ripe - Mangoes, and a few drops of
edible Yellow colour (opt)
For Falooda
1/2 cup - Corn flour
1 and 1/2 cup - Water
1 tbsp - Sugar (opt)
1000 ml - Cold iced water and Wooden /
brass extruder with its perforated plate (used
for making gram flour farsan) to press falooda
noodles