Saffron kulfi

Posted on July 15, 2009. Filed under: ice-cream | Tags: , , |

A traditional kulfi.

Cooking Time : 30 minutes.
Preparation Time : 15 minutes.

Serves 6 to 8.

Ingredients
2 litres full fat milk
1 level tablespoon cornflour
6 to 8 tablespoons sugar
10 almonds, blanched and chopped
15 pistachios, blanched and chopped
2 pinches saffron
1/2 teaspoon cardamom powder
Method
1. Mix the milk, cornflour and sugar very well so that no lumps remain.
2. Put the mixture in a broad vessel and boil until it is reduced to 1/3 in volume. Cool.
3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
4. Add the saffron liquid, chopped nuts and cardamom powder and mix very well.
5. Pour the mixture into small kulfi moulds and screw the lids tightly. Place in the freezer.
6. Just before serving, unmould and cut into slices.
7. Serve immediately.
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Fruit mein kulfi

Posted on May 13, 2009. Filed under: ice-cream | Tags: , , |

To celebrate any special occasion, this fruity dessert is decorative and easy to prepare. Surprise your guests by serving frozen fruits……and let them discover what’s inside…..
Do remember that this dessert is enjoyed best in the summer when frozen fruits filled with kulfi are a welcome addition to any menu. It’s ideal to wash down a spicy meal.

Cooking Time : 45 mins.
Preparation Time : 20 mins.

Serves 4.

Ingredients
2 large mangoes
2 large apples
1 recipe malai kulfi
Method
1. Slice the tops of the mangoes and apples, reserving them for later use.
2. Using a sharp fruit knife, scoop out the mango seeds carefully, taking care not to loosen the pulp inside.
3. Scoop out the insides of the apples also very carefully creating a hollow inside.
4. Fill the cooled kulfi mixture into the scooped fruits and cover with the reserved fruit top. Cover the fruit in a plastic film and freeze for 4 to 6 hours or overnight..
5. Just before serving, unwrap the fruits and peel the mangoes.
6. Cut into thick slices horizontally and serve immediately.
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Mango kulfi

Posted on May 13, 2009. Filed under: ice-cream | Tags: , , , |

An all time favourite flavour that never fails to please. All the goodness of the juicy alphonso mangoes in a sinfully rich and creamy kulfi.

Preparation Time : 10 mins.
Cooking Time : 15 mins

Makes 6 kulfis.

Ingredients
2½ cups (500 litre) milk
¼ cup milk powder
½ cup condensed milk
¼ cup sugar
1 cup alphonso mango pulp
Method
1. Combine all the ingredients except the mango pulp in a non-stick pan and mix well.
2. Bring this mixture to a boil and then simmer for 10 minutes till thickens. Cool completely.
3. Add the mango pulp and mix well.
4. Pour into 6 individual kulfi moulds and freeze till set. Unmould and serve.
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Gulab jamun kulfi

Posted on May 13, 2009. Filed under: ice-cream | Tags: , , |

A rich, creamy, ice-cream made with reduced milk that is flavoured with saffron and cardamoms and is enriched with gulab jamuns. Simply buy the gulab jamuns at the nearest mithai shop.

Preparation Time : 10 mins.
Cooking Time : 45 mins.

Makes 5 kulfis.

Ingredients
1 litre full fat milk
1/3 cup sugar
¼ teaspoon cardamom (elaichi) powder
a few saffron strands
1 tablespoon arrowroot or cornflour
5 small gulab jamuns, drained and cut into 2
Method
1. In a small bowl, soak the saffron in a little warm milk and keep aside.
2. Dissolve the arrowroot in 2 tablespoons of water and keep aside.
3. Pour the milk in a broad non-stick pan and bring it to a boil. Add the arrowroot solution and sugar and mix well.
4. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
5. Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab jamun pieces and mix lightly.
6. Pour into kulfi moulds and freeze overnight till it is firm.
7. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out.
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HONEY LACED BASKETS WITH KULFI

Posted on October 13, 2008. Filed under: ice-cream, Sweets | Tags: , |

HONEY LACED BASKETS WITH KULFI

HONEY LACED BASKETS WITH KULFI

This is a very versatile recipe – the baskets make a great addition to many desserts. Makes 10 baskets.

 

Ingredients
10 slices of kulfi
honey and rose petals to serve
For the honey laced baskets
1/3 cup melted butter
4 tablespoons sugar
1/3 cup plain flour(maida)
2 tablespoons honey
1 tablespoon saund(fennel seeds), crushed
½ teaspoon black pepper, crushed
Method
1. Mix the flour, saunf and crushed black pepper together.
2. Combine the butter, sugar and honey in a pan and heat on a slow flame, stirring continuously till the sugar melts.
3. Cool a little, then add the flour mixture and mix well.
4. Place the mixture in the freezer for about 30 minutes.
5. Divide into 10 equal portions, roll into rounds.
6. Put one portion of the mixture at a time in the centre of a greased tray.
7. Bake in a moderate oven at 180°C (350°F) for 10 to 12 minutes or until golden brown.
8. Remove and cool slightly. After 2 minutes, test to see if you can slip a palette knife under the rounds.
9. Remove from the tray and place on top of an upturned tart mould or katori. Press lightly to shape it into a basket/cup. You can use a clean cloth to do this, as they need to be moulded while they are still hot. You can even roll these to make a cyli
10. Repeat the procedure to make 9 more of these.
11. Store in air-tight container.
To serve
1. Assemble one basket in a wide margarita glass or a dessert plate and top with the kulfi. Drizzle some honey on top and serve garnished with pistachios.
Tips
If the mixture becomes too runny or soft, freeze it for about 15 minutes and then proceed.
In a large oven, you can make 2 to 4 cookies at a time.
But ensure that the mixture is placed on the tray in such a way that there is a lot of room for expansion for each portion.
If they join, cut them apart using a sharp knife.
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Fruit kulfi

Posted on October 3, 2008. Filed under: Sweets | Tags: , |

Fruit kulfi

Fruit kulfi

I tried different versions of this recipe using various fruits, but realised that mango and apples complement the kulfi really well. This secret of the stuffed mango, I would like to share with everybody!

Preparation Time : 20 mins.
Cooking Time : 45 mins.

Serves 4.

Ingredients
2 large mangoes
2 large apples
For the kulfi
1 litre full fat milk
1/3 cup sugar
1/4 teaspoon cardamom(elaichi) powder
a few saffron strands
1 tablespoon cornflour
For the kulfi
1. In a small bowl, soak the saffron in a little warm milk and keep aside.
2. Dissolve the cornflour in 2 tablespoons of water and keep aside.
3. Put the milk in a broad non-stick pan and bring it to a boil. Add the cornflour solution and sugar and mix well.
4. Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).
5. Cool completely, add the cardamom powder and saffron liquid to the mixture and mix well. Keep aside.
How to proceed
1. Slice the top of the mangoes and apples, reserving them for later use.
2. Using a sharp fruit knife, scoop out the mango seeds carefully, taking care not to loosen the pulp inside.
3. For the apples, also scoop out the core and a little of the flesh so that a cavity is created.
4. Fill the cooled kulfi mixture into the scooped fruits and cover with the reserved fruit top. Cover the fruit in a plastic film and freeze for 4 to 6 hours.
5. Just before serving, unwrap the fruits and peel the mangoes.
6. Cut into thick slices horizontally and serve immediately.
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