deep­avali de­lights

The Star Malaysia - Star2 - - FRONT PAGE -

I DIDN’T know about kulfi un­til I had it dur­ing a hol­i­day in In­dia. Kulfi is In­dian ice-cream; it’s rich, sweet and creamy, but a lot more dense than Western ice-cream. It’s fra­granced with car­da­mons and saf­fron, and flavoured with in­gre­di­ents such as mango, pis­ta­chio and al­monds. In In­dia, we had it for dessert ev­ery op­por­tu­nity we had as it was avail­able ev­ery­where. There is also kulfi on pop­si­cle sticks.

Here, I have only found kulfi in North­ern In­dian restau­rants. Af­ter my hol­i­day in In­dia, I found a recipe for kulfi in a Women’s Weekly

In­dian Food cook­book. I first made kulfi to sat­isfy my crav­ing, and also be­cause this is an easy ice-cream to made. There is no whisk­ing, or re­peat­ing the process af­ter hours of freez­ing.

It is just a mat­ter of sim­mer­ing and stir­ring the milk till it thick­ens.

If you make your own, you could also put in lots of pis­ta­chio or al­monds. The only prob­lem with hav­ing kulfi in your freezer is that it’ll be all too easy to in­dulge in this rich dessert, though there are ac­tu­ally less calo­ries in kulfi com­pared to vanilla ice cream.

Kulfi could be a re­fresh­ing Deep­avali dessert, es­pe­cially on hot af­ter­noons. You could even freeze it in ice cube trays, and stick pop­si­cle sticks into them to make mini In­dian ice-cream treats. The chil­dren would love this “new” ice-cream, and adults can have their kulfi in small, guilt-free doses. – Hun­gry


■ Hun­gry Cater­pil­lar blogs at hun­

Pis­ta­chio Kulfi Makes 6 serv­ings Adapted from Women’s Weekly In­dian-Style Cook­ery 2 cans evap­o­rated milk (375ml each) 200ml cream 6 car­da­mons, crushed 1 tsp saf­fron 1/3 cup sugar 80g pis­ta­chio, finely chopped Bring the milk, cream, cardamon and saf­fron to a boil in a pot. Then, lower the heat and let the milk mix­ture sim­mer for an­other 10 min­utes or un­til re­duced to three cups. Stir con­stantly.

When the milk has thick­ened, add sugar. Then, strain the mix­ture and re­move the cardamon and saf­fron. Add the chopped pis­ta­chio to the milk. Pour the mix­ture into six ½ cup moulds. Cover the moulds with cling­film. Freeze for at least four hours, or overnight.

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