Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)

Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)

This is another one of those posts that’s been sitting in my drafts for a couple of months now, patiently, waiting for its turn to see the light of day. You see, this Kulfi (an Indian moulded ice-cream that’s very creamy and milky) was made and eaten during this summer which was about 3 months ago! That’s when the Ramphal (the Indian name for custard apple) is in season, and the time when a Kulfi is most satisfying.

Traditionally Kulfi is nothing but thickened milk and sugar flavoured with cardamom (sometimes saffron too) and nuts and then set in a small earthenware pot (Matka Kulfi) or a metal mould much like a Popsicle. However, these days, a Kulfi can come in just about any flavour or shape that you can think of.

Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)

Given the creamy nature of the pulp of the Custard Apple, it is perfect to use in any dessert that calls for a creamy texture. Adding fruit to a Kulfi is not just about using seasonal summer fruit, but also about lightening a dessert that can be a bit heavy and making it a good way to beat the summer heat.

As I mentioned in an earlier post featuring the Ramphal/ Custard Apple, a lot of us in India believe that Custard Apple is the English name for what we know as the Sitaphal. The Sitaphal is actually a Sugar Apple (Annona squamosa) while the Ramphal is the Custard Apple (Annona reticulata)

Furthermore, the Sitaphal is green in colour and has a bumpy exterior while the Ramphal is brown or yellowish, sometimes with red highlights and comparatively smoother on the outside.

Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)

Adding Ramphal/ Custard Apple pulp to the Kulfi mix gives the Kulfi a mild flavour of the fruit and makes for a delightful frozen dessert that’s not heavy. I set the Kulfi in the traditional metal moulds used here in India, but you can set them in Popsicle moulds too if you prefer.

Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)

Traditional style Kulfis at the Kulfiwala (Kulfi Vendor)

If you do not have the moulds, then just pour the Kulfi mixture into a plastic or metal container and let it set in the freezer like ice-cream. You do not need to mix it while it is setting like you would do for regular ice-cream. Then scoop out and serve it like ice-cream.

Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)This is another one of those posts that’s been sitting in my drafts for a couple of months now, patiently, waiting for its turn to see the light of day. You see, this Kulfi (an Indian moulded ice-cream that’s very creamy and milky) was made and eaten during this summer which was about 3 months ago! ...

Summary

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    Ingredients

    Custard apples
    2
    Cornstarch
    1 tbsp
    Milk
    750ml
    Sugar (depending on sweetness of custard apples and taste)
    1/4 to 1/2 cup
    Cardamom powdered ,
    4 pods
    Coarsely chopped pistachios, to garnish
    3 tbsps

    Steps

    1. Cut the custard apples in half and remove the outer skin and seeds. Press the pulp through a sieve for a pulp/ purée of smooth consistency. Keep aside.
      Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)
    2. Take about 1/4 cup of the milk and dissolve the cornstarch in it. Keep this aside. Put the remaining milk, sugar and powdered cardamom in heavy/ thick walled saucepan and bring to a boil. Turn down the heat and let it simmer for about 10 minutes, stirring occasionally.
    3. Stir the cornstarch-milk mixture and then add this to the simmering milk. Stir making sure that no lumps form and let the milk thicken a little. Take the saucepan off the heat and let it cool to room temperature, stirring occasionally to prevent a “skin” from forming on the top.
      Ramphal Kulfi (An Indian Egg-free Custard Apple Ice-cream)
    4. Add the Ramphal/ Custard Apple pulp and whisk lightly to mix well. Divide the Kulfi mixture amoung your moulds or pour into a metal or plastic container. Freeze for about 4 to 6 hours or overnight until it sets.
    5. To serve, unmould the Kulfis onto serving plates and sprinkle chopped pistachios over them. This recipe makes 6 Kulfis.
    6. To remove the Kulfi from the moulds, unscrew the lid and place the mould bet your palms. Then roll it between your palms in a backward and forward motion. The heat of your palms will soften the Kulfi allowing it to slide out easily without melting.
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