Creamy delightful Kulfi

Everyone has memories of their childhood.. its the memories that hold us  to each other. Siblings tied up in memories of playing together in summer afternoons, memories of late evening snacking and singing on the terrace with your family, memories of trips and days spent on beaches with your family..of  girls nights out and memories of hot summer days and cool creamy kulfis.. Somethings are bound to make you nostalgic ..with a bang!!



I love ice creams.. don't get me wrong..But if you have had the creamy delicately flavored and perfectly frozen creamsicle called Kulfi, chances are you will be hooked onto it for life.. and yes, even choose the humble, comes-in-a-matka-kulfi over the much more expensive and exotic sounding smorgasbord of icecreams and gelatos..

I know I do... I eat it every chance i get.. don't be a glutton like me though if you are into looking good and staying a size zero or whatever... but if you are a fearless soul in search of foodie delight like moi, then dig in ladies and gentlemen and enjoy the sheer creamy delight of the kulfis as it melts in your mouth...

Here is how you can make this frozen amazement at home with a few basic ingredients...


Ingredients (Makes 8-10 servings)

12 fl oz (1 can) evaporated milk
2 cup Heavy whipping cream  
1 C condensed milk (You can alter this quantity for sweeter kulfi)
1/4 tsp cardamom powder (Optional) 1/2 C slivered almonds
1/4 C warm milk + 1/4 C room temp. milk
1/2 tsp saffron threads
2 T ground basmati rice / rice flour
2 T almond powder
Sliced almonds and saffron strands as garnish

Method

1. Soak the saffron strands in 1/4 C warm milk and keep aside.

2. Heat the evaporated milk in a pan (preferably non-stick) over medium heat until it comes to a soft boil and add the cream, condensed milk, saffron soaked in milk and cardamom powder.

3. In a separate bowl, whisk in ground rice and almond powder with 1/4 C room temperature milk to make a smooth paste and add it to the heated milk mixture.
I used two separate bowls.. mixed the almond saffron paste in one, and let the other be just the original cream paste for the malai kulfi.

4. Whisk the milk mixture properly to ensure its smooth in consistency. Heat it over medium-low flame for 7-8 minutes until it thickens to the consistency of heavy cream.At this point, taste the mixture and adjust sweetness. If you like the consistency, then take it out from the stove and let it cool.

5. Pour the mixture into popsicle molds/ containers and put it in the freezer till frozen.

Tips:
- If you plan to go the usual route, instead of heavy cream and evaporated milk, use 4 cups of whole milk and reduce it to 2 cups over low flame and consistent stirring. Then proceed with the rest of the recipe as stated.

- For almond and rice powder, mix in 2 T each of slivered almonds and basmati rice into a spice grinder to get a fine powder. If using whole almonds, soak the almonds to remove skin and make a paste.- I used 1 C of condensed milk since I prefer my kulfi just perfectly sweet. 1C seemed just right and anything more I felt would take away from the richness. So if you like your kulfi sweeter, don't shy away from adding in more condensed milk.- Ice prevention tip - Wrap the edges of the kulfi mold tightly with plastic wrap to seal it completely. This prevents any ice formation during freezing.
- Substitute almonds with any other nut that you desire and there you have a completely different flavor.This made my summers oh so much better... i am sure once you try this recipe , this will be for the keeps!
Love. 
Your lil chef  :) 




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