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Kulfi for a group of 25 persons Recipe

This is a simple recipe using condensed milk ricotta cheese dried milk crushed pistachios and almonds

Ingredients

1. Sweetened Condensed milk: 1 Quart
2. Milk: 1 Quart
3. Ricotta Cheese: 2 Cups
4. Instant Dried Milk: 2 Cups
5. Saffron strands: 8
6. Corn Starch: 3 Tablespoons
7. Almond extract: 1/2 Tablespoon
8. Sliced Slivered Almonds: 1/4 Cup
9. Crushed Pistachio nuts: 1/4 Cup
10. Plastic cups (4oz) and lids or Metal molds with lids: 25 

Method

Step 1 :
Ricotta Cheese: 2 Cups
Instant Dried Milk: 2 Cups
Milk: 1/2 Cup
Blend all items well in an electric blender or a food processor
Step 2 :
Ricotta paste from Step 1
Milk: 3 Cups
Sweetened condensed milk: 1 Quart
Saffron strands: 8
In a heavy bottom pan, combine ingredients and bring to a boil, stirring frequently to prevent scorching.
Step 3 :
Milk: 1/2 cup
Corn Starch: 3 Tablespoons
In a cup, mix milk and corn starch. Add to boiling mixture in Step 3. The entire mixture should thicken as a result of corn starch. Stir the mixture. Turn off heat.
Step 4: When the temperature has cooled off to warm, stir in Almonds, Crushed Pistachios and Almond extract.
Step 5: Fill up the cups or molds. Seal them. Put them in the refrigerator over night (minimum 24 hours). This is aging the mixture to prevent formation of ice crystals.
Step 6: Fill up a tub with 16 pounds of Ice and 2 cups of Halite or Rock salt. Put the sealed molds in the ice. Stir around to make sure the  sealed molds are all surrounded with Ice. It will take about 2 hours to freeze the Kulfi. Every twenty minutes, remove water and add more Ice and Rock salt in the same proportions.

If you are not freezing the Kulfi on the day of the party, remove frozen Kulfi and store it in the freezer.
A plastic baby tub makes an excellent container to serve Kulfi. Fill Baby tub with 16 pounds of ice and one cup of salt. Put in the Kulfi molds for self-serve.