Saturday, July 04, 2015

Summer began a week ago, which, of course, means that the heat has only gotten more unbearable. And what better way to deal with it than kulfi?

Kulfi, for those who don't know it, is an Indian dessert that is somewhat similar to ice-cream. However, since it is not churned, it's denser and creamier, which means that it takes a longer time to melt. Although most recipes call for milk only, we added some cream to make the kulfi richer. There's a nice crunch from the pistachio with a lovely fragrance from the aromas from the saffron and rose water. The recipe below makes kulfi fit for Goldilocks—not too spiced and not too sweet; it's just right!—enough for 10 people to enjoy!

1-1/2 cups heavy cream
4-1/2 cups whole milk
3 cardamom pods, crushed
10 strands of saffron
2/3 cups granulated sugar
2 slices of bread, finely crumbled (use a food processor)
2 tbsp rose water
1/4 cup pistachios, shelled and chopped
a few pistachios for garnishing

1. Boil the heavy cream and milk in a saucepan, frequently stirring to prevent scorching.
2. Let it simmer until the cream and milk reduces to nearly half the original volume (approximately 20 minutes).

3. Mix in the cardamom, saffron, and sugar.
4. Put in the bread to thicken the mixture and bring the mixture to a boil. Allow the mixture to soak up the bread until it has just about dissolved.
5. Stir in the rose water.

6. Set aside the mixture to cool. Once cooled, blend it in a food processor to get rid of lumps from the bread and spices.
7. Pour the mixture into kulfi molds, small paper cups or popsicle molds. If exposed, cover them with a plastic wrap before freezing for at least 6 hours.

8. Remove the kulfi from the molds by wrapping them in a warm towel. This trick makes it easier and faster to dislodge from the metal kulfi molds.
9. Garnish with some chopped pistachios.

by Monique

You Might Also Like