Thursday, February 23

Pista Kulfi

Kulfis are Indian ice-creams; they are harder, creamier, sweeter, dense in flavour compared to ice creams. As it is hard to scoop, kulfi is frozen in small serving-sized molds traditionally madka molds (earthen molds),  but in modern kitchen aluminium and plastic tumbler shaped molds are used for convenience. For the tropical climate of India kulfi are very apt as they melt down slowly. However, kulfi is a self descriptor of the phrase "No pain, no gain"; the effort of making kulfis is felt in its taste; one can definitely feel the difference between instant kulfis and those kulfis made the hard way.

Ingredients:

1. Whole milk - 1 lt
2. Sugar - 5 tbsp
3. Cardamom powder - 1 tsp
4. Pistachios - 2 tbsp

Method:

Step 1: Boil the milk with sugar in a wide pan in low to medium flame, continously stirring to avoid burning at the bottom.
Step 2: After about 45 minutes, a thick consistency of milk (almost of the thickness of beaten whole curd) is obtained. Now switch off the stove and add cardamom powder and crushed nuts.


Step 3: Let it cool down to room temperature. Stir occasionally to avoid layer formation at the top surface.


Step 4: Mix well and pour into kulti moulds and put in freezer.


Step 5: After an hour take out and stir the kulfi mix once when is partially frozen; put in freezer back. Repeat if the kulfi had not started to freeze.

Step 6: Let the kulfi set in freezer for 8 hours or better overnight.
Step 7: Before serving, take out the molds, wash in the running water with the lid closed, give it a couple of minutes to melt in the edges. Slide into serving bowls or slice them as required.
Step 8:  Garnish with more crushed nuts.

TIPS:
* You can add sweet condensed milk as a sweetner, this enhances taste and quickens the cooking.
* Some people add white bread in kulfis to give it texture and prevent icicles.
* Instant kulfis are made by adding corn starch to thicken the consistency of milk.
* Madka molds absorb the residual moisture in the kulfis and hence are rich and creamy; the material forms an insulator that slows the freezing as well as melting, price of which is a wonderful heavenly kulfi.
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