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 hungryc.com
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.