Late Summer. The days are filled with blueberries and peaches and cherries before the seasons changes.This year we had an overdose of summer bounty in the house since most of our produce shopping was from Costco, there was hardly a day when we were out of fruits.May sound impatient, but I want those crunchy sweet tart apples and soft pears and ruby-red pomegranates and rest these berries till next summer. In lieu of new, I picked up my first fresh figs this summer (yup, it took me five odd years to do that since I moved to the States) and kind of liked them but still didn’t understand the craze. The ones I ate though sweet,had a slightly slimy aftertaste so maybe they were unripe? Anyhow, the evenings turn up sooner and are much cooler than a past few weeks back.We are having a few rain spells every ten days or so which I am liking a lot since those are rare in this part of the world. I am barely able to decide if the air conditioning should be turned on or not all night even though I am waking up cold for last few days.
Talking of few weeks back, I broke my blender jar, it came shattering down on our tiled floor.The following day my year old Panini maker gave in as soon as I plugged it in. I smelled smoke and saw a spark. Short circuit. Dang. In the latest, every time I use it, I hear a scratchy sound while our food processor runs,looks like it will join that gang soon. Good lord. Just wondering if all the universe has joined hands against my kitchen equipment or is it really a coincidence?
The only good thing that happened was this kulfi, laced with saffron threads and sweet cardamom aroma.I badly needed to make something comforting to calm me down.A childhood ice cream treat from the streets,as kids we licked a few sticks each afternoon from the kulfiwalla(vendor) who visited our neighborhood. Needless to say, it was dirt cheap (may be few cents if you convert the currency) but came with huge flavor and texture. Traditionally, whole milk is simmered for hours and hours till it reduces to half its volume, the fat goes up and so does the sugar and protein content.Flavors are then added and its frozen immediately, no churning or custard business needed here. As time and occasion permits,these days it also depends on how cranky the toddler is, I use either ways to make kulfi, sometimes I start with whole milk and sometimes with cans of evaporated milk or half and half to shorten the process. This time, the husband offered to watch the little one and I took the traditional route – just like how mum used to make it at home filled with toil and sweetness of love.
Ingredients (Serves 6)
- 5 cups whole milk
- 1/4 cup mava (milk solids, see recipe here to make your own, omit if you do not have)
- 1 no 14oz sweetened condensed milk can
- 2 tbsp fine rice flour + 2-3 tbsp whole cold milk (to dissolve)
- 1/4 cup almond meal (or any nut of choice)
- 1 tsp heaping saffron threads+ 1.5 tbsp warm whole milk (to dissolve)
- 1/4 tsp green cardamom powder
- Silvered almonds to serve
- This recipe yields a lightly sweet kulfi (which is how it should be) but you can add more condensed milk or sugar as per taste.
- Addition of mava lends the kulfi both richness and a chewy texture but it can be skipped.
- Ideally, kulfi is not creamy, rather lightly chewy and grainy.
- You could use cornstarch in place of rice flour
- Substitute almonds with any kind of nuts (pistachios, cashews)
In a heavy bottomed pot, bring milk to a boil. Once the milk is boiling, reduce heat to low and let cook down with constant stirring. You do not have to stand by the stove but check and stir every 10-12 minutes so that the milk does not stick to the bottom or sides of the pot.You will need to keep on scraping the side of the pot while you stir. Depending on fat/water content of the milk it could take 3-5 hours for the milk to reduce to half of its volume.
While the milk is cooking, crumble or grate the mava (if using),there should be no lumps. Set aside. Dissolve the rice flour in cold milk and let sit. Crumble up saffron threads between palms of your hands and dissolve in warm milk. Set aside.
Once the milk has reduced, it will be light brownish in color, much thicker in consistency. Add the rice flour slurry to the pot with continual stirring (so that no lumps are formed) and let cook for 5 minutes on low heat . The mixture will thicken further and become smooth. Add the mava next and cook for another 5-8 minutes so that it softens a bit.
Remove from heat. Add the condensed milk, almond meal, dissolved saffron and cardamom powder to the milk mixture and combine well. Let sit to cool down,
Pour into kulfi moulds or popsicle moulds. Freeze for 24 hours with lid on.
Once ready to serve, use a sharp knife to loosen the edges and unmold the kulfi. You could run the mould under a stream of water to loosen it. Serve as it is or sliced up with nuts and falooda (recipe here)