KESAR MALAI KULFI

    Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia.  But the reason for a Kulfi at home is not Summer or the heat.  It is sheer self-indulgence.  This Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up with a simple recipe, a quick fix Kulfi recipe which could be made within 30 minutes and the rest of the time is for setting. All the more the recipe had just 2 main ingredients — Condensed Milk & Milk, then maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour and can be served garnished with nuts.

    KULFI — is a Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts.  It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms.  The amount of Sugar added to Milk plays a major role in the getting of the perfect texture.    

    Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too.  With temperature as high as 35 °C, the Kulfis started to melt down as soon as I took it out from the mould.  It took me around 6 hours to set it out on top of the ice cube box, before clicking a single picture.  Effort nagged me to the core, making me click pictures leaving the plate on top of the Ice cube box.  Left alone with the ideas which popped out in my mind to picture these wonderful Kesar Malai Kulfis.

KESAR MALAI KULFI

    Patience, is one thing I can never get hold of.  I do not mind going to the length and breadth of getting things as perfect as possible.   But cooking for long hours is not my choice, with just an exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri.  Traditionally Malai Kulfis prepared with just milk taste far more authentic Slow cooked and reduced for a long time. But this Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed Milk, which helps to sweeten the Kulfi and also helps to thicken the mix quickly.  To speed up, the process can substitute a few cups of Milk with Milk Powder too.  In my opinion, what we need is a dish similar without compromising with the taste & texture. And this Kesar Malai Kulfi does total justice to the terms.

    Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi in Kulfi moulds that are available in most of the Indian stores, or you can even buy them online. Alternately you can set it in stainless-steel glass or Katori, coffee cups, plastic cups or Popsicle moulds.


For more KULFI RECIPES, click here…

Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM  

Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KESAR MALAI KULFI

 

KESAR MALAI KULFI

INGREDIENTS:

Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns
Corn Flour — 3 Tbspns
Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns

For Garnishing:

Cashew Nuts — a handful
Almonds — a handful
Saffron — a few strands

METHOD:

• Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
• Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well. 
• Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
• Switch off the flame and allow it to cool.
• Pour this into Kulfi moulds.
• Freeze the Kulfis for about 8-10 hours or until well set.
• Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.

NOTES:

• Adding Corn Flour helps to thicken the Kulfi Mix soon.  But adding it is purely optional.
  
• Use a wide heavy bottomed pot to simmer the Kulfi Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD:

• Run each mould with the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that the Kulfis come out clean from the mould.
• Both ideas work best.
• Or simply scoop it with a spoon and eat it as you eat an Ice cream.