It's quiet time in the morning again. No rush to prepare my son for the school. His summer vacation has started last week. The year went so fast, feel like it was yesterday when he started his 2nd grade in the new school. He was sad on the very first day of the summer vacation because he would miss his school friends. But now back in action with summer camp and weekend parties.
Today I will share a recipe that is perfect match for summer vacation. I made this ice-cream for a party at my place couple of months back. Some of my friends asked for the recipe, so thought why not post the same on my blog. For Last couple of days I am trying to take pictures and post this recipe, but it took some time to shoot the photos. Sometimes my head goes blank and can't figure out how should I take pictures of a simple thing. Finally today I cracked it and hope you will like the snaps.
To my readers who haven’t heard about Kulfi, it’s an authentic Indian version of ice cream, very popular even today competing well with branded western ice creams. Every Indian has so much fond memories of having Kulfi with friends in childhood days. It’s so yummy when it is served with Falooda (starch vermicelli) and rose water. It is solid like custard-based ice cream and it takes a longer time to melt than western ice-cream. For this ice cream, you don't need any ice cream maker to whip or churn it. Kulfi takes longer time to melt than western ice-cream. It is dense, creamy and comes in several flavors. The most common flavors are rose, mango, malai, saffron, cardamom and pistachio.
Recipe of Kulfi : serves 6
Sweetened condensed milk : 1 cup
Evaporated milk : 1 cup
Heavy whipping cream : 1 cup
Green cardamoms : 1 teaspoon, crushed , or cardamom powder : 1/2 teaspoon.
Chopped pistachios : 2 tablespoons
Saffron strands ( optional ) : a generous pinch, soaked in warm milk
1.Take a mixing bowl, add condensed milk, evaporated milk and heavy whipping cream. Mix it well.
2. Add crushed green cardamoms and and chopped pistachios. Mix it again.
3. Add the saffron milk mixture and stir it.
4. Pour the kulfi mixture in kulfi molds or popsicle molds or in a serving bowl or in small tumblers.
5. Cover with plastic wrap or aluminium foil and keep it in the freezer until it sets.
6. Once the Kulfi is well set, unmold it by sliding a butter knife at the edges. Or dip in some warm water and quickly remove it on a plate. Slice the kulfi, add falooda ( starch vermicelli ) and rose water or rose syrup and serve immediately.