Kulfi - Indian Dessert

Kulfi is a rich Indian dessert somewhat like ice-cream. It is very refreshing to have this during the summers.

This dessert is generally liked by all young and old alike. Traditionally this dessert is made by boiling milk and reducing the contents to one third and then adding sugar.

Now-a-days nobody has the time nor the patience to go through the lengthy process of preparation. For lazy people (like myself) short-cut method is more preferable. But mind you the taste has not been compromised !

I have used condensed sweetened milk thereby eliminating the need for boiling and adding sugar and thus saving time.Weight watchers should however avoid ( though difficult due to its wonderful taste!) this dessert as it is high in calories. I had made this dessert for a special occasion.

Kulfi

Kulfi being taken out from the Kulfi-mould

Ingredients

Sweetened Condensed Milk	1 cup
Whipped Cream/ Milk cream	1 cup
Cashews	8 -10
Milk	½ cup
Mixed chopped nuts	20 gms
White bread slices ( crust to be removed)	4 slices
Cardamom (powdered)	½ tsp
Saffron	A pinch

Method :

1. Grind the cashews. Add 1-2 tsps of milk and grind it further to a thick paste. Keep aside.
   
2. Place the slices of bread in a bowl. Warm the remaining milk and pour it over the bread slices. The slices will turn soggy in a few minutes.
3. Put sweetened condensed milk, whipped cream/milk cream, ground cashew paste, soaked bread slices, saffron, powdered cardamom and the chopped mixed nuts in the food processor /mixer (use the whisking blade) and blend well to a thick paste. Take care to see that no lumps are formed.
   
4. Fill this mixture in the Kulfi moulds (or in any container) and cover it with lid and freeze in the refrigerator for about 2 hours.
5. Before serving, remove the kulfi from the freezer and keep it at room temperature for about 10 mins. It will now be easier to slide the kulfi from the mould.
6. Serve immediately as it will melt quickly.

Preparation time : 15 - 20 mins

Freezing time : 2 hours

Serves : 6

Note:

• If the Kulfi mould is smeared with a thin film of oil, before the mixture is poured into the mould, the kulfis will slide out more easily.
• I use Nestle's whipped cream generally. But this time since it was not available in the super market, I used Amul milk cream instead. The result is almost the same.
• Grinding cashews and adding to the mixture enhances the taste of Kulfi. This can be omitted and instead the cashew bits can be added along with the chopped nuts.

For more information:

http://en.wikipedia.org/wiki/Kulfi