Kulfi is one of the most delicious frozen Indian desserts, popular in many countries around the world. It is very similar to western ice cream but unlike them kulfi is not whipped hence the result is a solid, dense and rich dessert. The best kulfi's I have tasted are on the streets of Kolkata where they sell the flavors according to seasons - lechee kulfi, seethaphal kulfi, mango kulfi to name a few. These kulfi's are set in the earthen pots and sealed to be frozen. The taste from the earthen pots is very special.
If you do plan to make kulfi's at home and get hold of earthen pots to make them, go ahead. Else like me you will have to stick to pop sickle makers that taste equally good, but just lacks the rustic taste and finish.
Makes: 10 popsicle/kulfi moulds Ingredients 3 litres Milk (I use 2% fat) 1/2 cup sugar a few strands of saffron 1/2 teaspoon freshly pounded cardamom powder 1/2 cup finely chopped pistachios
Method Heat milk in a heavy bottomed saucepan and bring it to boil. Turn the heat to low and simmer the milk with almost continuous stirring and reduce the milk to 1 liter.
It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously. This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. Burning of milk is also toxic so you want to be extra careful.
Once it is reduced to about 1 liter stir in the sugar until it dissolves completely. Finally stir in the cardamom powder, saffron and chopped pistachios. Turn off the heat and allow the mixture to cool. Pour the condensed milk in the moulds until 3/4th full, seal them airtight and freeze them in the refrigerator. It takes a good fiveteen hours or more to freeze. Once frozen you can run the mould under water to enable easy release on to the plate and serve.