Oriyarasoi is on twitter !

Showing posts with label kulfi recipe. Show all posts
Showing posts with label kulfi recipe. Show all posts

Sunday, April 6, 2014

Kesar Kulfi

Summer holidays were synonymous with Kulfi's and kathi-icecream (as we referred to popsicles in those days). The 'ting-ting' of the Kulfi-wallah's bell as it entered our lane sent our salivary glands on an overdrive and we went scurrying to the gates. The earthiness of those matki's and the leaves on which he served to kulfi remains etched in my mind till date. But he did not stock any fancy flavors in those days. One could only taste cardamom scented thickened milk in those heavenly kulfis. These days one can easily find 10-15 flavors at most Kulfi stalls but I still lust after those plain ones. How much ever I try to replicate its magic, I am unable to do so. And that's why I keep trying out various other flavors. Maybe I will make it a point to try and find some on my next visit to home.

The sweltering heat has become just another excuse to indulge in this sweet delight. That's what I told myself while preparing this over last weekend. It really does not take much time if we use condensed milk and some ready-made khoya. The taste is better than when using cornflour and fresh cream. The khoya does add a lot of texture to it and makes it authentic. The nuts add to the bite and the sweet notes of cardamom, saffron and rose delight one's senses.

Read on for my recipe:

Preparation Time - 15 mins

Ingredients -

1/2 liter milk (I used pre-boiled milk. If you have to boil the milk, add another 9-10 minutes to the preparation time.)
5 tbsp condensed milk ( I used sweetened one )
75 gms khoya
4 tsp sugar
2 pinch cardamom
2-3 drops rose essence
a pinch of saffron strands
1 tsp cornflour (optional)
12-14 almonds (blanched and skinned)

Preparation - Buzz the almonds in a food processor for 2-3 seconds to get small pieces. Do not overdo as we don't want a paste.

Dissolve the cornflour in about 3 tbsp of cold milk and keep aside.

Cooking - Bring the milk to a boil. Stir in the sugar.

Once sugar has dissolved, add the condensed milk and khoya.

Cook with continuous stirring till khoya has completely dissolved into the milk. By this time milk would have thickened as needs to be stirred as it catches on the bottom quite easily.

If you find that it is not sufficiently thick, add the cornflour slurry (or paste). Stir for 3-4 minutes till it thickens.

Remove from flame and add the almonds, rose essence, cardamom powder and kesar. Mix and allow to cool down to room temperature.

Pour into Kulfi molds and put in the Freezer. Allow to solidify for 6-7 hours before serving.

For serving, dip the kulfi molds in water, remove and rub between the palms. Put upside down on a plate and tap gently to ease out the kulfi.

Cut into pieces and serve garnished with saffron strands/rose petals.

Note - Soak the kulfi molds in water before pouring in the mix. This allows the kulfis to come out easily.

Wednesday, March 5, 2014

Thandaii Kulfi

Holi is still two weeks away but I am getting into the mood already. I guess the colors being sold in the shops nearby are influencing me along with the promise of gorging on variety of sweets/savory snacks. Though I havn't really played with water colors for a couple of years, I was crazy about it during my childhood days. Our Holi sessions would start early and extend much into the afternoon. The number of days it took to get all that color off one's skin was used as a yardstick to measure how much fun one had on the day. I remember sneaking small packets of color to school and playing with friends after the classes got over. But it was an unfortunate brush with some chemical laden colors that had me erupting all over. The pain was quite horrible and I swore never to play with water colors again.

So, now I just play a bit with Gulal or the dry color for the sake of tradition. But I more than make up for it by relishing some great food. Since everyone is so tired/thirsty playing in the sun, the snacks and refreshments served should ideally be something cool/chilled. Apart from traditional drinks like lemonade and Thandaii, dahi vada and namkeen para make for great Holi snacks. This is a modified version of the traditional 'Thandaii', albeit in the form of Kulfi. Read on for the recipe:

Preparation Time - 25 mins

Ingredients - 1/2 liter milk, 1 cup sugar, 1/2 cup fresh cream, 2 tbsp cornflour, 3-4 tsp chopped nuts, 4 tbsp thandai extract.

Preparation - Dissolve the cornflour in 1/3 cup milk ( at room temperature ). Keep aside.

Cooking - Bring the remaining milk to a boil in a heavy/thick bottomed vessel and allow to simmer till reduced to 3/4th.

Add and dissolve the sugar in it.

Now add the cornflour mix gradually with continuous stirring. Keep stirring till it thickens sufficiently (3-4 minutes would do but be careful as it has a tendency to stick of the bottom of the vessel and get burnt).

Add the nuts, switch off the flame and keep aside to cool down.

Add the thandai extract and beaten fresh cream. Beat again so that it takes on a uniform consistency and no lumps remain.

Pour into Kulfi moulds. Freeze for 6-7 hours or overnight.

For serving, immerse the kulfi moulds in water for 30 seconds, remove and rub lightly between your palms. Insert a sharp object (like a fork) and take out the kulfi. Cut into bite sized pieces and serve.

Note - Refer to my post on 'Thandaii' for making the thandaii extract.
 ( Use a slightly warm knife to be able to cut though the kulfi with ease. This gives nice sharp edges unlike the one you see in my pics. This one was taken in a hurry and I could not get around to warming my knife. Reminds one of the saying 'Practice before you speak', doesn't it ??? )

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...