Firstly let me wish my readers, fellow bloggers and everyone in the blogosphere a very happy and prosperous new year. I sincerely hope that all your wishes and endeavors bear fruit in this year. As far as I am concerned for hamareerasoi, I would devote more time to include varied recipes with a prime focus upon the reader who wants to enjoy his/her meal with a smile on face. If my recipe could be a reason for that smile, I would consider my blogging to be of some use. So, this is the 1st recipe of mine for the year 2014, and in India we start our new activity with a sweet. So I thought why not prepare kulfis ( a traditional Indian dessert) and enjoy it in this winter.
Personally speaking, kulfis taste as good as in winter like they do in summer. For those who are not too familiar with this dessert, the main differing point between an ice cream and kulfi is that unlike ice cream, Kulfi is not churned like a traditional ice cream or stirred like a granite, it comes in many flavours and poured into molds (mostly conical) and it’s a hit Indian dessert on hot days.
The variations are mindblowing. I have mixed with cardamom and saffron to give it a fragrant hint of taste. So starting off the year with a somewhat different kind of dessert not tried out earlier.Ingredients:
1 ltr. Full Cream Milk (separate 1/4 cup milk to soak saffron strands)
1/4 cup Khoya/ Mawa
1/2 can Condensed milk
1/3 cup Pistachios, ground coarsely half and remaining for later use
1/2 tsp Saffron strands
Pinch of freshly pounded Cardamom powder
Besides the above ingredients you need one heavy vessel, few kulfi molds
Soak the saffron strands in 1/4 cup warm milk and keep aside. Heat milk in a heavy bottom pan and stir continuously till it thickens. This would ideally take 10-12 minutes. Add saffron infused milk and stir well. Cook on a low flame,keep stirring continuously else it might stick to the bottom. Stir again thoroughly.
Add the ground pistachios and keep stirring otherwise chances are high that the dense nuts will stick to the bottom and spoil the taste. And believe me the slightest scorching at the bottom will ruin the taste and smell of kulfis ! So don't leave it unattended.
Add khoya and simmer for 3-4 minutes allow it to dissolve fully and finally condensed milk. As soon as you add condensed milk the link will be thick but pourable. Kind of smooth liquid add cardamom powder and stir nicely. Remove from heat and add remaining chopped pistachios.
Once at room temperature pour mixture into kulfi molds. Freeze for 10-12 hours minimum or for best results keep it for overnight. To serve demold the kulfis and serve immediately.
- Stainless steel molds with lids are most suitable for kulfis then come plastic ones. If you don't have any of them then you can pour the ready mixture in any aluminium tiffin box container provided it has a lid.
- Don't leave the milk attendant or else you may regret it later ;-)