This is the first time I am trying a kulfi recipe. I had made sure I have to post either one of ice creams or one of kulfi recipes in this month's BM. So tried a very simple kulfi recipe. I loved the outcome.
The making of this kulfis brought back some sweet memories from Bombay. In my childhood, the first kulfi that I tasted was from Bombay by the sides of Juhu beach. Those days it used to 50p per small stick and 1 rupee for a bigger one.
I didn't have kulfi making moulds with me. I tried a different trick. I had some small glasses like containers with lid which I stocked from coffee day as part of buying chocolate mousse. I used these as kulfi moulds. And I used some tooth picks as kulfi sticks :). Nice idea right?
Almond is called as Badam in India. Kesar is saffron. This dessert is very easy to make and tastes delicious and is too tempting to resist.
Ingredients:
Milk - 500 ml
Sugar - 200 grams
Badam - 200 grams
Custard Powder - 2 tsp
Saffron - 2 grams
Method:
- Soak the badam in water for about 2 hours. Peel the skin of the badam and make a paste of it.
- In a heavy bottomed vessel, boil the milk.
- From the boiled milk, take 2 tsp of milk. Mix the saffron and keep aside.
- From the boiled milk, take another 4 tbsp of milk. Mix the custard powder, stir well and keep aside.
- To the remaining milk, add the sugar and mix well. Boil for another 5 minutes.
- Now add the badam paste. Mix well and cook for another 5 minutes.
- Finally add the saffron milk and custard-powder milk. Stir well until the mixture thickens.
- Switch off the stove. Leave aside the mixture to cool for some time.
- Pour into kulfi molds Or desired molds. Freeze them upto 3 hours Or until firm.
Enjoy chilled kulfis!!!
Notes:
- To remove the kulfi from the moulds smoothly, take the kulfi moulds from freezer and show it in running water for about a minute. Then open the kulfi moulds and remove the kulfi.
- Dry badam powder can also be used instead of badam.
- Milk powder or condensed milk can also be added.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65