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Posts Tagged ‘matka kulfi’

Update on my Kulfi recipe

I have to write an update on my Kulfi recipe post. I bought earthen pots and froze the milk mixture in that. There was a lot of taste of ice and the khoya didn’t mix in as well. Neither was it creamy. Very disappointing. I will try a different recipe to make it creamier, and post the update. This time I will use popsicle maker that is completely closed tightly. The pots are not closed tightly which makes it taste more “icy”.

However, the taste was delicious. I melted the whole thing and had it melted, it tasted like Basudi, a Gujarati specialty made of milk and saffron. I love Basudi! I suggest following the kulfi making directions but instead of freezing it, chilling it in the fridge and having it as a liquid. Yummy!

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Of late I have gotten into trying out new Indian recipes. Growing up I hated cooking, probably because I kept hearing how I had to “please my husband by cooking good food”, the feminist in me rebelled. I also hated making rotis/bread, there was just something about getting your hands dirty kneading dough, standing in front of the stove making bread after bread sometimes burning my fingers. I made my sister do it instead!

In my newly renovated kitchen, cooking is fun. I have gotten into trying out new recipes, and really enjoy cooking at times. While doing so, I remember every single thing my mother taught me. Its interesting how I recall these small things while making food – cover the pan as soon as you add the final “tadka” so the smell stays in, mix vegetables and let them soak in the spices before adding water, always use cooked water instead of new tap water, etc. It makes me feel close to my mother, thinking of her words and following them.

My favorite website for recipes is my mom’s favorite chef’s, Sanjeev Kapoor. I tried so many recipes and they all usually come out good. Kala chana, Paneer Makhni, and Besanwali Bhindi are some of my favorites!

Today I tried out badam pista kulfi. Every Indian restaurant in NYC has kulfi as dessert, yet it is not as well known as mango ice-cream or samosas. Kulfi is a creamy milk ice-cream, the difference being that its creamier and melts slower than ice-cream. After searching far and wide, I found medium sized earthen clay pots to freeze the kulfi in. Here is my recipe.

Ground unsalted almonds – 15, Ground unsalted pistachio – 20, saffron – a pinch, Whole milk – 1.5 litres, Sweetened condensed milk – 1 can of Nestle or similar, khoya/mawa grated – 1/4 cup.

Heat milk till it becomes half. Start on high flame stirring and when it comes to a boil, add the saffron. Bring it down to a low flame and stir periodically till the milk reduces to half. “Malai” forms at the top, each time mix all of that in and scrape off milk stuck at the edges of the pan and keep mixing it in. This gives it a nice thick taste, like rabdi. It will probably take 1.5 hours to bring the milk down to half of the 1.5 litres. When it is half, add in condensed milk, pistachio, and almonds, and mix it in. Heat while stirring continuously for 4-5 minutes. Cool it down completely. Since I don’t have a fan, I take a larger pan, fill it with ice, and put the hot pan over the ice to cool down. Once it cools down, add khoya/mawa. Sanjeev Kapoor recommends 1/4 cup, but I really like the taste of khoya in the mixture so I added more. You can get Nanak khoya in most Indian stores in solid and powder form. I used solid, but it didn’t dissolve as well. I think powder may dissolve better. Even though I heated the milk a lot and followed Sanjeev Kapoor’s directions to the T, the milk didn’t turn out as thick. It may impact the creamy texture of the kulfi. I think heating it more and reducing it even more may not hurt. Some people use half and half, too fattening. Sweetened condensed milk is sweet enough so sugar is not needed, I found it sweeter than my liking.

If you have earthen pots, even better. Keep the earthen pots in water for 2-3 hours. Remove them and turn them over to dry. Once the milk mixture is ready, pour it in the earthen pots. Cover the pots with aluminium foil and freeze for 6 hours. When ready to eat, keep the pots out for 5-10 minutes to thaw. While serving garnish with pistachios. Serve with wooden spoons. Yummy!!

If you don’t have earthen pots, get popsicle moulds and pour the liquid in. Keep in freezer. While serving, let it thaw a bit, put the kulfi in a plate and serve. You can garnish with pistachio, chocolate sauce on the side, dry fruits, fresh fruits, etc.

For a creamier texture, take a large earthen pot, fill it with ice and rock salt, and place the kulfi moulds in the pot to freeze. This may take longer though. Of course you have to be careful to prevent the liquid kulfi from spilling over if using a large pot. My mother has many-a-times spent hours after dinner moving the large pot repeatedly to get the kulfi to freeze faster while conversing with guests visiting.

There are so many variations of kulfi – you can make it with strawberry, mango, oranges, rose water, etc.

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