Monday, September 26, 2011
I have to thank my dear friend Sirisha Prathi for sharing this wonderfully easy recipe for home-made kulfi. Such an exotic dessert and made from such few and simple ingredients.
The kulfi needs almost zero preparation time and can be made in advance. So once again thank you Sirisha for not only sharing the recipe of kulfi but making tons of it for me when I was pregnant and perpetually hungry !
Condensed milk – 1 can (14 oz)
Evaporated milk – 1 can
Whipped cream – 2 cups
Cardamom powder – half a spoon
Saffron strands – 4 to 5
Ricotta cheese – ½ cup (optional)
Warm milk – 3 spoons
Heat a small skillet and cook the Ricotta cheese on low flame constantly stirring till all the liquid evaporates and what remains is a dry powder of the cheese. Allow it to cool. Add saffron strands to the warm milk and let them sit for a while. Mix the remaining ingredients and powdered ricotta cheese in a Blender. Add cardamom powder and the milk with saffron strands, stir well. Pour into molds or plastic cups. Cover well and freeze for 8 hours. Serve chilled.
· With Falooda (rice noodles)
· Ricotta cheese in this recipe gives a better texture; its absence does not alter the taste of this dessert, hence optional.
· Traditionally frozen in Earthen pots (matka), this dessert is also known by the name of “matka” kulfi.