oli, the Hindu festival of colors that marks the beginning of spring season, is just a day away. Whenever I think of Holi, I always think about particular traditional Indian foods like Gujiya, Kachori and Kulfi!!!
I remember, back when we were little kids, after playing Holi to our hearts’ content, we would all sit in sunlight to dry ourselves and enjoy cold kulfi with family and friends. The fond memories of childhood never fail to make me smile. My sister and I would wait for the ‘ting-a-ling’ sound of bell from the kulfi wale bhaiya’s bicycle late at night and grabbing five rupees from mum, would run downstairs to get kulfis, along with all the other kids of our locality.
Kulfi is often described as the Indian version of an ice cream. However, it is denser, creamier and not whipped like an ice cream. The main difference between ice cream and kulfi is the texture, which also brings difference in taste. Kulfi is made by reducing the volume of full cream milk nearly one fourth to what was its original volume. It comes in various beautiful flavors like malai (cream), rose, mango, cardamom, saffron and pistachio. Mmmmm!
This frozen indian dessert is so creamy, delicious and it just melts in your mouth into yummy, sweet goodness. Kulfi is a must try dish at home around this lovely festival of Holi. This version is a lot easier to make than the original one made with mawa.
Give it a go and wish you all a very HAPPYYY HOLI!!
-1 litre full-fat milk
-225 grams condensed milk
-1/4 cup skimmed milk powder
-1/2 tsp cardamom powder
-2 tbsn chopped pistachio and almonds
-A few strands of saffron
– In a heavy bottomed, non-stick pan, mix together the whole milk, condensed milk and skimmed milk powder and bring to a boil. Turn down the heat and keep on simmer.
– Let the mixture cook on a low flame for about 30 minutes while stirring frequently and scraping the sides in between.
– Halfway in the process, extract 3 tbsn of the simmering milk in a dry bowl and add your cardamom powder and saffron strands to it. Set aside.
– Once the milk gets thick and creamy and reduces to around 1/4 of its initial quantity, switch off the flame. The reduction of the milk is the most important part of this recipe. If you don’t reduce to a thick consistency, your kulfi will freeze like a popsicle and will have ice in it. So, be patient and reduce your milk till its 1/4th than the original quantity.
– Add your flavored saffron milk to the thick mixture. Combine well and let the mixture cool.
– Add the chopped pistachios & almonds and give the kulfi mixture a final mix.
– Keep this mixture in the refrigerator to chill for around an hour. This will prevent the ice crystals to form in the kulfi when we will keep it to freeze.
– Finally, pour your chilled mixture into moulds or any containers of your choice but remember to cover them tight with a cling-film or an air-tight lid. Freeze overnight or at least for 8 hours.
-Cut the delicious frozen kulfi in shapes of your choice and enjoy!
-As the condensed milk and milk powder is sweet enough, I didn’t need to add any sugar to my kulfi. However, if you feel that your mixture is not sweet enough, you can always add sugar as per taste while your mixture is still warm.