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Archive for May, 2011

Mango Kulfi

Kulfi – am sure the very word sets the taste buds wagging amongst all Indians. A much-loved traditional Indian Ice-cream, it is such a wonderful dessert. The traditional version of Kulfi is fairly laborious to prepare but worth spending all that energy spent into making it.

So when I was craving for something sweet and that which would remind me of back home, I thought to myself ‘why not make Kulfi’. Surfed through many a blog and websites, found that making Kulfi was indeed very time-consuming. So I decided to start searching for a short and sweet kulfi recipes. And I stumbled onto this wondrous quick as ‘Kesar Mango Kulfi recipe’.

Aha…easy I thought to myself. Mix everything up and pour it into the mould and stow away into deep freeze. Now that’s more like it, then I realised I had to buy the kulfi moulds. Went to nearly 3-4 Indian grocery stores none of which had Kulfi moulds. For an alternative, I thought of ramekins and ice-cube trays. But these were such boring options!!! Then suddenly I recalled the image of my niece enjoying her popsicle. BAM!!! Eureka!!! Popsicle Maker to the rescue. I immediately drove down to the store and bought it.

Ingredients:
 
2 Cups Mango/Kesar Mango pulp
1/2 Cup Sweetened condensed milk
2 Tsp Sugar
1/2 Tsp Saffron
1/4 Cup Thickened cream
10-12 Pistachios roughly chopped
4 Cardamoms, de-seeded & powdered
 
Method:

Take a mixing bowl. Combine mango pulp, sweetened condensed milk and sugar. Whisk until sugar is dissolved.Start adding thickened cream little by little. Throw in the saffron strands and cardamom powder. Whisk till the mixture is even without lumps or blobs. Add roughly chopped pistachios and mix well.

Pour the mixture into the popsicle maker and close with provided lids. Freeze for about 6-8 hours and enjoy.

Kulfi before freezing

*** Best to let the Kulfi sit for a couple of minutes when taken out of the freezer.  If you are having difficulty in pulling out the kulfi, try placing the mould under running water and twist it out slowly.
*** The first time I made the Mango Kulfi it was without the cardamom. But when I tried my friend’s adaptation of this recipe with cardamom, I reckon this spice takes it to a whole new level. 
 
 
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