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May 25, 2006
Cool kulfi
Saffron kulfi
Ingredients
1 litre milk
1 tin condensed milk
100 gms khoya
1 tbsp flour
1/2 tsp saffron strands or powder
10-12 almonds, chopped and blanched
Method
Mix together milk, condensed milk, flour and khoya. Bring to boil, stirring constantly.
Reduce heat and cook for 10 minutes, or more until it thickens slightly, stirring constantly. Remove from fire and cool. Add almonds and saffron dissolved in one teaspoon of water. Fill into kulfi moulds and freeze overnight. Serve with falooda.
Rose flavoured kulfi Ingredients
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method
Soak the rose petals in warm water and then make a paste out of them using a hand grinder. Set aside.
Heat the milk in a pan and let it boil till it reduces to one third of the quantity. Add the rose petal paste, sugar and condensed milk, and simmer for another five minutes
Remove from heat; add the rose syrup and the almond slivers. Transfer into kulfi moulds and freeze for eight hours at least. De-mould the kulfi and serve.
Instant kulfi Ingredients
1/2 litre whipping cream
12 oz evaporated milk
1 can condensed milk
1 cup almonds and pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron, dissolved in one tsp milk
Method
Whip the cream till it forms a peak. Gently fold in the condensed and evaporated milk, then add the remaining ingredients and mix well. Pour into kulfi moulds and freeze for at least six hours or till frozen well. Serve as it is or de-mould and serve in a dessert bowl with any topping. For a larger gathering, use a large bowl and cut pieces out to serve.
Kulfi with strawberry sauceIngredients
1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands
For the strawberry sauce
1/2 cup strawberries, crushed
4 tsps sugar, powdered
Method
Soak the saffron in a little warm milk and keep aside. Dissolve the cornflour in one tablespoon of milk and keep aside. Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity.
Add the cornflour solution, sugar and bring to a boil. Simmer for five minutes. Cool completely. Add the saffron mixture, cardamom powder and mix well. Pour into a freezer-proof bowl and freeze for about four hours. Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy. Pour into six kulfi moulds and freeze overnight until it sets.
To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve topped with the strawberry sauce.
To make strawberry sauce, blend the strawberries well with sugar.
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