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Thursday 20 November 2014

Easy Indian Sweets Kulfi Recipes

Easy Indian Sweets Kulfi Recipes Biography

Source(google.com.pk)
Thandai Kulfi is a delicious recipe that is similar to the Kesar Pista Kulfi with a slight twist. I had made Thandai for holi and had a lot of the Thandai masala remaining, and hence decided to make it into a Kulfi and thats how the Thandai Kulfi Recipe was born.

Kulfi's is very similar to western ice cream but unlike them kulfi is not whipped hence the result is a solid, dense and rich dessert. The best kulfi's I have tasted are on the streets of Kolkata where they sell the flavors according to seasons - lechee kulfi, seethaphal kulfi, mango kulfi to name a few. These kulfi's are set in the earthen pots and sealed to be frozen. The taste from the earthen pots is very special.

If you do plan to make kulfi's at home and get hold of earthen pots to make them, go ahead. Else like me you will have to stick to pop sickle makers that taste equally good, but just lacks the rustic taste and finish.

Makes: 10 to 12 moulds

Ingredients for Thandai Kulfi Recipe

3 litres Milk (I use 2% fat)

1/2 cup sugar

Ingredients for Thandai Paste

1/4 cup almonds, blanched and peeled

1/4 cup cashewnut

1/4 cup pistachios

2 tablespoons poppy seeds

2 teaspoons cardamom powder ( from 8 to 10 cardamoms)

1/2 teaspoon of cinnamon powder

8 to 10 whole black peppercorns

Method for Thandai Kulfi Recipe

Make a paste or a powder of the Thadai Paste Ingredients by adding very little water if required. Keep this aside.

To begin making the Kesar Pista Kulfi, we will first have to condense the milk. For this heat milk in a heavy bottomed saucepan and bring it to boil.

Once the milk comes to a boil, turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity.

It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously. This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. Burning of milk is also toxic so you want to be extra careful.

Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely. Finally stir in the Thandai Paste Mix and give the mixture a good stir. You can even use a hand blender to give it a good whisk.

Turn off the heat and allow the kulfi mixture to cool completely. Pour the condensed milk in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator. The Thandai Kulfi takes a good fiveteen hours or more to freeze.Its been a good few days for me in many ways. Last week this blog was listed in Channel 4 Food's Best Family Food Blogs. I don't have to tell you how delighted I am, and the grin hasn't slipped off my face yet. I also found out later in the week that my first ever cookery class with Kathryn Joel from Get Cooking sold out. Wow! Plus of course I spent a beautiful day out with my family on Friday. We went to a free concert, then for a special lunch. All in all, a really lovely week. And it only seemed perfect to end it with this delicious Indian dessert!

Now, I have never been a 'planner'. While, I am fairly organised, I don't necessarily have an idea of what I am going to cook or make, usually going with what I feel like having that particular day. We normally eat very simply in the house. Good, healthy and easy homecooked food, Indian or otherwise. We don't even have strict mealtimes (except when the in-laws visit, of course) but I make sure we all get a balanced meal, or sometimes even two, depending on how early I've woken up :-)

The only exceptions to this laid back rule are -

a) When Kay is away and I want to eat meat, and

b) when I start craving something that I haven't had for a long time. Like Egg Puffs, for example, or Boti or even Bebinca.

But this time, I wanted to makes this particular kulfi, because I was planning to teach it in my first class. Its an Indian classic, with the delicate, yet powerful flavours of cardamom, saffron and rosewater all carefully blended into one mouthwatering ice cream or kulfi, as its known in India. I have made kulfis before, and this pistachio one is a particular favourite. This is an adapted method of making kulfi, but the taste is identical to that Indian classic, and of course it doesn't involve me standing over a pot of milk for hours. Works for me :-)

This is a no added sugar version too, as the condensed milk is already pre-sweetened. However, do taste as you go along and add a little more sugar if you think it needs it. As you can see in the picture, I have garnished this pretty dessert with dried rose petals, but you can use toasted pistachios instead for a lovely crunchy texture. In the class we served this with slices of fresh, local nectarines, and from the 'mmmms' I heard, it was a pretty good success :-