Posts Tagged ‘Cardamom’

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.

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

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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Beetroot Halwa

You’d think having lived in NZ for at least 3 years, I would have bought Beetroot at least once during this time. I have not, well, until recently, when I decided I just had to buy it. When I added it on to my grocery bill, I thought of making either Beetroot curry with coconut garnish or Beetroot Halwa.

Obviously known for my notorious sweet tooth, the latter won hands down, the compulsive craving for me to make Beetroot Halwa way too overpowering to ignore. So Ram & I ended up making this beautiful melting hot red velvet delight.

First we shredded the Beet in the food processor. Poured some milk on to a pan and brought it to a light boil.

Shredded Beetroot

Then added the Beet to milk so it can be cooked until tender.

Cooking Beetroot in Milk

Then after the beet was cooked tender, added the required amount of sugar and stirred it until it dissolved.

Stirring in the sugar

Then as the water from the beet dried up, started adding ghee little by little.

Beetroot working in the ghee

Last but not the least, a twist to the Halwa, which I call the “enhancer” – freshly ground cardamom powder. Half a teaspoon of it ought to do the trick.

And to sign off with flair, ghee roasted Cashews mixed with the Beetroot Halwa which looks like Pomegranate seeds glistening the midst of the halwa.

Cashews strewn in the Beetroot Halwa

And the taste was as good as it looked!!! Luscious and mouth wateringly delicious.

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