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…
1/4 tsp cardamom powder (Optional)1/2 C slivered almonds
– 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!
Your lil chef