Posted on March 17, 2009 by recipesbysam
Kulfi is a popular Indian milk-based ice-cream available in multiple flavors. Unlike Western ice-creams, kulfi is not whipped resulting in a dense solid frozen dessert similar to ice-cream. It also takes a longer time to melt as compared to a normal ice-cream.
Kulfi is supposed to be stumbled upon by people living in the Himalayas who learnt the art of frozen food. Noorjehan, the wife of emperor Jehangir (son of the great Mughal King Akbar), is said to have transported great quantities of ice from Himalayas to the palace where it was stored in the underground storage of the royal palaces in Old Delhi. The ice was naturally insulated by the earth and so melted slowly. Noorjehan would serve the ice, crushed or shaved, with fruit pulps and sweetened milk as a unique dessert. However, the advent of modern refrigeration actually popularized this frozen dessert in India.
Mango is an all time favourite flavour that never fails to please. All the goodness of the juicy alphonso mangoes comes together in a sinfully rich and creamy kulfi. In case alphonso is not available, any other variety of mango can also be used. Vary the sugar content based on the sweetness of mango used.
Preparation Time – 20 mins + 2-3 hours for refrigeration
Servings – 8 kulfis
2 ½ cups milk (500 ml)
¼ cup milk powder
½ cup condensed milk (Milkmaid)
¼ cup sugar
1 cup alphonso mango pulp
¼ cup almonds and pistachios
A few strands of saffron
Combine milk, milk powder and condensed milk and bring to a boil. Add sugar and saffron and let it simmer for 10-15 mins till the mixture thickens. Let it cool completely.
Blanche almonds and pistachios. Remove skin and chop coarsely. Mix the mango pulp with the milk. Churn for 15 seconds in a mixer if required. Add the chopped nuts. Pour into individual kulfi moulds and freeze till set. Normally it will take 2-3 hours for the kulfi to set. Unmould and serve.
Tip: Tinned mango can also be use if mango pulp is not available. However, do not add the syrup in the kulfi.
Filed under: Dessert | Tagged: ice-cream, icecream, kulfi, mango, mango ice-cream, mango kulfi | 7 Comments »
Posted on February 2, 2009 by recipesbysam
Come summer and ice-lollies are one of the best heat-busters around. They are sweet and they are cold and they are popular. Who wouldn’t want to stick out their tongue to lick off a dripping ice-lolly in the heat (or the cold for all you care). Kids love them. Adults love them. And you can have all the flavors you want. You can experiment and use ingredients from scrap or you can utilize ready-made products. Listed below are simple ways to make ice-lollies.
Ice-lolly number 1:
The best ice-lolly is made out of fruit. Fresh fruit adds its own distinct flavor. The best ones are those with a lot of juice and less of fibre content. You can utilize strawberries, melons or oranges. Extract the juice or simply mash the fruit to add fibre. Mix with yoghurt and add a little sugar. Pour into the container and freeze for a few hours.
Ice-lolly number 2:
If you do not have the patience or the time to make it from scrap, just bring in ready-made juice. Pour it into the containers and freeze. The quality of the juice will define the qualily of the lolly so make sure the juices are a favorite in the family.
Ice-lolly number 3:
So you are making a smoothie and some is left over. Worry not. You can utilize it for making ice-lollies. You guessed it right. Pour it into the containers and freeze. However, makes sure that the water content is enough in the lollies to hold ‘em together.
Ice-lolly number 4:
This one is for the kids. Kids love ice-lollies and what better way there is to build up their anticipation than to involve them into the process of lolly-making? It will be a great bonding time for the kids and you and this does not take much time also. All you need is water, sugar, edible colors and flavors. Match, mix and freeze and enjoy the smiles on the kids’ faces.
Ice-lolly number 5:
You can pack in more delight in your lolly by adding real cut-pieces of fruits when preparing the lolly. If you are making a mango lolly, cut v small pieces of mango and drop them in the lolly as it starts freezing so they are spread throughout. This is a little tricky as you need to be sure of the density of the lolly so that the fruit pieces do not sink to the bottom of the container.
Ice-lolly number 6:
Another beautiful way of presenting a lolly is to make one with multiple colors. Prepare a pink strawberry smoothie and fill the container only half-way. Let it freeze completely. Now add a mango smoothie on top of it to get a bi-colored lolly. Won’t that get wonderful screams of delight from the kids?:-) Mix and match to suit your creativity.
Tip: The best way to prise out an ice-lolly is to have patience. Leave out the container at room temperature for 5 mins. The lollies will loosen considerably and will ease out completely in-tact.
Filed under: Dessert | Tagged: ice-cream, ice-lollies, popsickles | 3 Comments »