My Culinary Trial Room

Wednesday, March 19, 2014

Indian Kulfi (with Cardamom & Nuts)

Life gets better when you have a kulfi. Seriously. One thing that I craved a lot when I was pregnant was Kulfi. And one stall that I visited regularly then was the Matka kulfi stall in the canteen. They sold awesome kulfis in small matka pots which was to die for. I used to have one everyday till I was diagnosed with gestational diabetes during my second trimster, thanks to the daily intake of kulfi. That was the end of my kulfi era.

Until I remembered it last week and I had this desperate craving for kulfis. When I rummaged through my pantry I found a can of evaporated milk which I had bought long back just because it was on discount sale. I had all the other ingredients needed for making the dessert and after rocking pappu to sleep, I set to work. Its really a breeze to make this dessert provided you have a can of evaporated milk because the key to making a good kulfi is reducing the milk which in itself is a time consuming job. But using already evaporated milk reduces the preparation time by half.

Prep time: 10 mins; Cooking time: 20 mins; Serves - 6-10
~*What U Need*~
Evaporated milk - 1 can
Milk - 1/2 cup
Sugar - 3 tbsp
Condensed milk - 1/4 cup
Almonds - 10
Cashews - 10
Cardamom powder - 1/4 tsp

How I Made it:
Dry roast the almonds and cashews till golden and aromatic. Take the almonds and cashews in a coffee grinder and pulse till you get coarse crumbs. A few large pieces are ok, it just adds to the texture. Take evaporated milk and milk in a large saucepan. Heat till it reduces 1/3rd of its volume. Add the sugar and condensed milk and cook till it melts. Next add the almond and cashew meal and cook for 5-6 mins till the mixture thickens. Add the cardamom powder and remove from flame. Cool completely and pour into kulfi moulds. Freeze overnight.

Serve chilled!!!