Summer time or spring time? For us in Texas Spring feels like summer and summer is like an extended version of it! We hit the higher end of 90 F a week days for the past couple of days and obviously we skipped the usual coffee and tea in the evenings and moved on to fresh juice,butter milk or frozen treats.I made this kulfi this week following this recipe from Manjula’s blog.
While I browsed through her recipe I kept thinking about my mom and the lengths she went to make these things at home when we were kids (I guess my affection for my mom has increased many folds after I had lil R ). First we had to search our small town for the shop that sold these ingredients(she made it with milkmaid), the kulfi cones and then the day she made kulfi or icecream we will just keep praying that we should not have a power disturbance(Indian summers always comes with power shut down in one part of the town or the other). Sure, it is always easy to hand a 10 or 20 rupee note to us to buy whatever we wanted. But knowing her I can say this, even if we glanced at our Bhel puri wala cart down the street as we walked back from school, the next day we will have both bhel and pani poori at home for snack! She is still the same, never the kind who says I don’t care what the kids eat. Even after she became a grandmother to two little tykes, whenever we go home she makes everything from breakfast to crunchy munchy snacks and with that inspiration I made this kulfi, as this was my very first attempt in making it all by myself.
Manjula’s recipe is very perfect- from the measurements to the time it takes to make them, I just followed her recipe. While it was cooling down, before I could pour it into the moulds, I tasted it and it was so divine! I kept part of it as it is in the refrigerator to finish it as our dessert and the rest of the mix went into the moulds as kulfi.You can choose either one, just serve it chilled or frozen.
I added little bit extra sugar, instead of 1/4 cup I added 1/2 cup as the sugar I use is not so sweet and I usually add a little bit more that what it needs. For the flavors I used plain cardamom powder, powdered nuts and saffron. Saffron gave the kulfi a nice shade of yellow and white too.
And yes, the picture is so simple compared to the wonderful taste of this kulfi- I had to hold the plate in one hand, take the picture in another before my son could knock it off the table so there are no decorations, no special effects, just kulfi as it is 😉
Ingredients: (makes 6-8 kulfis)
4 cups whole milk
1 slice of white bread(I used 1 slice and another 1/4 slice)
1 tbsp cornflour
1/4 cup sugar (I added 1/2 cup)
1/2 teaspoon powdered cardamom
Few strands of saffron soaked in 1 tbsp warm milk
1 teaspoon powdered nuts(I had a almond-cashew mix and I just added it for flavor)
Remove the brown crust from the bread slice and blend it with 1/4 cup milk and cornflour to a smooth paste.
Pour the milk in a non stick pan and heat it on a medium flame till it boils. Keep stirring the milk and the sides of the pan/
Keep reducing the milk to 2.5 cups, that is once it boils, reduce the flame to a low medium and keep stirring, you can see the level of the milk going down in the pan, once you are sure that it has reduced to a desirable amount(not too thick that adding cornflour will thicken it further or not too thin that cornflour will not be enough) add the milk-bread-cornflour paste to the milk and keep stirring for another 3-4 minutes.
Once you can see the milk thickening and coming together as a thick gravy like consistency, add sugar and keep stirring it till sugar dissolves(3-4 minutes). Switch off. Remove from the heat.
Add powdered cardamom, saffron strands soaked in 1 tbsp of warm milk,powdered nuts. Let it cool down completely.
Now you can pour this cooled mixture into any moulds or cups and freeze it for atleast 6-8 hours. I used the usual popsicle mould and left it overnight in the freezer and had it after lunch. To remove the kulfi from the mould, I showed the mould in warm water for 2-3 minutes and it came out without giving me any trouble!