Kulfi butterscotch 1½ litres (7½ cups) milk ¾ cup sugar 200 gm khoya/ mawa (grated) For nougat 1 cup sugar 10-12 almonds (chopped) 10-12 cashewnuts (chopped) 6-8 pistachios (chopped) Boil milk in a heavy bottomed pan, reduce heat and simmer till it reduces to one third of the original quantity. Add one cup of sugar and grated khoya and simmer till sugar completely dissolves. Heat one cup of sugar with a few drops of water and cook till the sugar dissolves completely and then turns golden and caramelizes. Immediately add chopped nuts and mix. Transfer the mixture onto a greased tray or a greased marble top and spread evenly. When cooled, remove the nougat and crush in a mortar and pestle or in a blender. Keep kulfi moulds ready. When the rabdi is cooled completely, mix in three-fourths of the crushed nougat. Pour into the moulds, sprinkle the remaining crushed nougat and close lids. Freeze for 45 minutes in the deep freezer. Take the moulds out of the freezer, open and pour the mixture into a blender and blend lightly. Once again pour the mixture back into the moulds, close the lids and keep in the deep freezer to set. Remove when set and unmould. Serve immediately.
