Wednesday, December 14, 2011

Malai Kulfi

As a kid, I would always tag along behind my older cousins and found myself in eateries they normally frequented. One such eatery was called Maheshwari Chaat Shop.
I don't know about the chaats (I still remember how my cousins would oooh and aaah over those chaats), but I can tell you, I am yet to find a place that can come as close to matching the malai and kesar kulfi that was served by Maheshwari Chaat Shop. Sadly, they closed down several years ago :(

I have a book in which I make note of recipes that I should try someday. I was leafing through this book yesterday and I came across a recipe for malai kulfi, I had noted down almost 2 years ago. I know I can never imitate the yummy kulfi I enjoyed as a child. Nevertheless, I decided to give it a try.
Boiling and reducing the quantity of milk takes ages. At one point I even considered abandoning my plan. Now, after having eaten a spoonful of kulfi I made, I am glad I did not follow my stupid spur-of-the moment thought.

I can't resist sweets and ice creams even a little. I had this in mind and began making the kulfi after dinner so that I would be asleep when it was setting in the freezer!!!

Milk -1 1/2 ltr
Condensed Milk - 1/2 tin
Sugar - 1 cup
Cardamom powder - 1 tsp
Citric acid powder - 1/4 tsp
Almonds - 2 tbsp, coarsely crushed

> In a thick-bottomed vessel bring milk to a boil and add sugar. Allow to simmer and bring down the volume to 3/4th its original. Stir intermittently to avoid the milk burning at the bottom of the vessel.
> Split the milk into two portions. In one half, add citric acid powder, pinch by pinch, until the milk curdles. Beat well.
> Add remaining milk, condensed milk and cardamom powder. Throw in the crushed almonds. Mix well and pour into moulds and freeze overnight. I did not have kulfi moulds. I used ice trays.

> To serve, dip the moulds in water and slightly rap the mould to let the kulfi slip out. 

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