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Showing posts with label Indian Ice Cream. Show all posts
Showing posts with label Indian Ice Cream. Show all posts

Wednesday, March 21, 2012

Quick ~ Easy ~ No Cook ~ Malai Kulfi

I am a big Kulfi fan and that must be evident from the number of kulfi recipes I have posted on this blog already. And still when I spot a new recipe, I can't help trying it out myself. When I saw this super quick, no cook kulfi recipe in Miss Masala by Mallika Basu, I had to try it out. I was in a great hurry to click it and taste it so, I dipped the kulfi molds in hot water a little longer and hence you can see the liquid oozing out a bit. But, it was every bit delicious..

I had posted this Cardamom Kulfi made the traditional way long time back and it is still my favorite. But given that, sometimes we do not have or want to spend so much time in stirring the milk till it is thickened, I posted this Malai Kulfi that uses condensed milk and needs just  a fraction of time and some cooking. Then I was introduced to Dulce de Leche and couldn't help trying out another variation of kulfi using it and hence Dulce de Leche Malai Kulfi came into picture, it has a slight caramel flavour which i love. It was a no cook recipe as well if you are using stored bought can of Dulce de Leche. But this time this quick malai kulfi is the simplest you can make and it is just a matter of 5 minutes. Of course the freezing time is excluded. So, if you are pressed for time and are craving for kulfi, this could be the answer. I got 6 kulfi (80ml mold size) and freezed the rest in a freezer safe container. The original recipe has crushed pistachio added, but I have omitted it as I like the Malai flavour better.


Ingredients:
400 ml can of evaporated milk
300 ml fresh/double cream
6 tbsp sugar
2 cardamom powdered

Process:

1. Add everything in a blender and whiz until the mixture doubles in volume.
2. Pour the mixture into Kulfi molds and freeze overnight.
3.  Allow the molds to remain outside the refrigerator for 5 minutes and then unmold it or run hot water over the kulfi molds to unmold it even quickly.


Linking it too Beat The Heat and I Am The Star.

Thank you for stopping by! Cheers!

Wednesday, January 25, 2012

Dulce de Leche Malai Kulfi



If you do not know what 'dulce de leche' is, then the title of this post may sound a bit intimidating. But, let me assure you this is one of the easiest recipes and quick recipes and once you try this one, I am sure you will make it again. I must add a word of caution here, it can get really addictive.


Dulce de leche is just 'cooked' condensed milk. I had made it for these Banoffee pots and I used the leftover dulce de leche for making these kulfis. I am a big kulfi fan and can have them at any time and of course, weather doesn't count. I can be wearing sweaters and be tucked under a blanket and still can gobble down a whole lot of them. You can find the other kulfi recipes I have posted, here.


Refer to this post to see how I made dulce de leche. If you are apprehensive about trying it that way then read this post by aquadaze where she has described a number of ways to make it, including one in microwave. Sure, that would be a time saver and will come in handy. But, I have discovered something better. On searching a bit more about in google I found that Nestle Caramel is nothing but dulce de leche. I had searched for it in the grocery store and had taken for granted that it would be selling under its original name. So, the next time I have a serious urge to make these kulfis, a trip to the super market will help me a lot. Stocking them up at home can be dangerous!





Click here for the printable version
Ingredients:


180ml dulce de leche
120 ml double cream or fresh cream
120 ml milk, I used low fat.


Yields 6-8 kulfis depending on the size of the molds.


Process:


1. Add all the ingredients in a mixer jar and whiz for a few seconds.
2. Pour into kulfi molds and freeze over night.
3. Allow the molds to remain outside the refrigerator for 5 minutes and then un mold it or run hot water over the kulfi molds to un mold it even quickly. Enjoy!


To sum up in a word, they were just 'AWESOME'. I already have my favorite recipe of the year! Do try it out!

Thank you for stopping by! Cheers!

Wednesday, June 8, 2011

Malai Kulfi ~ Using Condensed Milk~ A Quicker Version!

As promised I am back with another recipe for Kulfi. Unlike the Cardamom Kulfi I had posted earlier, this one is much quicker excluding the freezing time and yet no compromise on taste. I had bookmarked this recipe long back from Tarla Dalal site and tried it a few days back. What makes it quick is the use of condensed milk and milk powder. It has a melt in the mouth texture and I am simply bowled by the simplicity of  the recipe. This recipe is a keeper as it is quite effortless.

I used the exact measure as given in the site and got 6 kulfis (80 ml each) + extra (about the measure of 2 kulfi) which I froze in a freezer proof bowl. You can enjoy this malai kulfi by itself or serve it with falooda and rose syrup.

Perfect to beat the heat. I know it is just an excuse for me as the summers here in Ireland are not like the one in India as the temperature here once in a while crosses the 23 C mark. Still, I do indulge in the cold treats!

  • Straight from the freezer :-)
    Malai Kulfi:
  • Ingredients:
  • 500 ml full fat milk
  • ¼ cup milk powder
  • ½ cup sweetened condensed milk
  • ¼ cup sugar
  • 1 tbsp almond powder (optional)
4 green cardamom pod seeds finely powdered.


Process:

1. Combine all the ingredients together and bring to a boil. Add the powdered cardamom.


2. Simmer for 10 minutes on medium heat and turn of the gas. Cool completely.


3. Pour into kulfi moulds and freeze overnight till firm. Depending on the size of the moulds, no. of kulfis might vary.

4. Allow the moulds to remain outside the refrigerator for 5 minutes and then unmould it or run hot water over the kulfi moulds to unmould it even quickly.



5. Enjoy it on a hot day!





Linking it to Serve it Chilled and to PJ's Kids delight Cool Comforts Event. This event is the brain child of Srivalli.

One last peek before you go!


Thank you for stopping by. Cheers!

Wednesday, April 6, 2011

Cardamom Kulfi

Kulfi is the traditional Indian ice cream made with evaporated milk. It is a painstaking process since it involves constant stirring of the milk on low flame, but it is worth it. It is very popular in India. People indulge in having a kulfi to beat the heat in summer months. Kulfis can be made in many flavours. The one I am sharing today is cardamom flavoured.

As a child I always relished the homemade kulfi my mother made during summer months. I brought these kulfi moulds on my last trip to India  and so I will be flaunting them in my future posts as I have collected some recipes of kulfi to try this summer. The first recipe of Kulfi is obviously my mother's. I have tried to stick to her process and recreate the taste and gladly I have succeeded! Yippee!

Each of the kulfi moulds I use are 80 ml in volume. I have a set of 6. So, the measurements in the recipe are accordingly. Here is the recipe:-

Cardamom Kulfi:
(Click here for the printable version)

Ingredients:

800 ml full fat milk.
3 cardamom pod seeds finely powdered.
1 tbsp ground almonds or almond powder.
3 tbsp sugar.
1 tsp corn flour


Process:

1. Stir the corn flour in a tablespoon of milk and keep aside.

2. In a non stick pan, heat the remaining milk. Once it comes to boil turn the heat to medium and simmer it till it reduces to about half in volume (450ml or so). It can take about 25-30 minutes.

3. Add the cardamom powder, almond powder and sugar and stir well.

4. After a minute add the corn flour mixture and stir well. Heat for another 5 minutes stirring all the time. If it gets too thick add 2 tbsp of extra milk and stir.

5. Let it cool down to room temperature and then fill it in the kulfi moulds.

6. Freeze for 6 hours or over night.

7. Take it 5-10 minutes ahead of serving. Dip it in warm water and un mould. Ready to serve.


Oops! I could not resist a bite!

Notes:

1. Variety of flavours can be added. You can add Saffron and nuts like chopped pistachios, cashews etc.

2. Stirring the milk is very important. If the milk sticks to the bottom and burns it will impart a burned smell to the kulfis which is undesirable.

3. In case of not using a non stick pan, grease the pan with ghee/clarified butter and continue with the process. Milk will not stick at the bottom.

4. If you do not have kulfi moulds, disposable glasses will work fine too.

Linking it to Lets Celebrate Sweets - Ice Cream by Rasoi. This event is the brain child of Nivedita. Also sending it to 'Walk through the memory lane' by Gayathri

Enjoy!
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