Printable recipe here.
This is a recipe which started out as with a different end result in mind. I gathered all these ingredients planning to make a mango fudge when halfway through I realized that the fudge wasn’t going to materialize. So I froze the custardy mixture and to make it a kulfi. This recipe could qualify as a gelato as well but it had all the classic features of a kulfi (milk, sugar, cardamom and pistachios).
A kulfi is an Indian frozen dessert some what like an ice cream. Traditionally, kulfi is made with full fat milk, sweetened with a lot of sugar and boiled to reduce it to a thick creamy custard. It is then flavoured with cardamom, saffron and pistachios and frozen. The best kulfi is the one that comes in matkas (small earthenware pots) with no other flavour additions.
This kulfi has mango and the coconut milk in it lends a barely discernable flavour but gives the kulfi a very creamy taste and texture. And needless to say a lot of calories!
I haven’t mastered the art of photographing frozen desserts and the temperatures here don’t help in this matter. So please don’t be driven away by this picture. This kulfi is absolutely delicious, especially on a hot summer day.
1 can (400g) sweetened condensed milk (I used Nestle Milkmaid)
1 ½ cups fresh mango puree
1 cup milk
1 pack coconut milk (or thick coconut milk from 2 small coconuts)
¼ tsp salt
3 – 4 tbsp chopped pistachio
1 tsp powdered cardamom
Put the condensed milk, milk, mango puree and salt in a heavy bottomed pan. Stir everything together and bring to a boil. Simmer for about 5 to 7 minutes. Now turn down the heat and add the coconut milk and mix well till blended. Make sure the mixture does not boil as the coconut milk will split. Take the pan off the heat. Add the chopped pistachio and cardamom. Mix well again and allow to cool, stirring occasionally to prevent a skin forming on the kulfi custard.
Pour into kulfi or popsicle moulds and freeze. If you don’t have either, pour into a metal/ plastic container and freeze. Serve like ice cream.
Kulfi becomes very hard when frozen like icecream. So you may have to keep it at room temperature to soften slightly before serving.
I'm sending this to Meeta for her Monthly Mingle: Mango Mania.
Peachy Mango Milkshake
Why am I doing a two recipe post today, and pairing these two recipes?
No particular reason, I’m just doing it. If you really want to connect up the two recipes, the common elements would be milk and mangoes. This recipe got made up because I needed to empty my fridge of perishable items as I would be away from home for about a week. So some peaches left over from my last recipe and some mangoes became a milkshake and my fridge is fruit free for the present.
This is one of the few devious methods I use to get my daughter to have certain fruits she doesn’t like!
4 small peaches
½ litre cold milk
Sugar as required (depending on how sweet/ or not, the fruits are)
¼ tsp freshly grated nutmeg
Chill the fruits till quite cold. Peel and chop the peaches and mango. Put all the ingredients into the blender/ liquidiser and blend into a smooth milkshake. Serve immediately. This would make 3 large or 4 small milkshakes. This is great with breakfast.
This recipe of mine is going to join others at Culinarty's Original Recipes and the event I'm hosting Think Spice, Think Nutmeg.
I shall take this opportunity to thank Sireesha of Mom's Recipies who has bestowed my blog
(and me) with a Bear Hug and Ivy of Kopiaste who made my day by giving me a You Make My Day award.
I truly appreciate the gesture and my apologies to both of you in taking some time to acknowledge them.
I shall be travelling out of Goa and be away for the next six days and so will not be able to acknowledge your comments or e-mails till I get back. See you all next week.