Kulfi – Malai and Mango

31st December 2006. A New Year’s get-together. A chaat party. That is the time I tasted my very first homemade kulfi. It was oh so yum! I asked for the recipe. It seemed ridiculously simple. Was this really the way? Could such great tasting kulfi come from a process as basic as this? It seems so. Because I have given it about 3 trial runs now, and its been a hit each time. Most recently, I made it for Thambi’s birthday party. And the feedback was pretty good. So, on that note, let me share the secret with you. Just remember, make this sparingly, because it involves the most fattening, and most sinful of ingredients! Here we go…

Ingredients for Malai Kulfi

Condensed Milk - 1 can
Evaporated Milk – 1 can (basically, equal portions of condensed and evap. milk)
Heavy Whipping Cream – 2 cups
Almond and Pistachio Powder 1-2 tbsp
Cardamom Powder (optional but nice) – 1/4 tsp
Saffron (Optional but nice )
Few Drops of Kewra Water (Strictly Optional) – I didn’t use it

Method

Mix all the ingredients together in the blender and whip it up for about 2 minutes continuously. Then pour into a container or the kulfi moulds and freeze for 6-8 hours.

Ingredients for Mango Kulfi

[This was something I customised myself from the recipe above.]

Use 1/2 a tin of mango pulp, and slightly reduce the quantity of the condensed milk, say to about 3/4 can. This is because the mango pulp itself is quite sweet, and you can always adjust the sweetness later after blending. Also, reduce the quantity of nuts added. Rest all ingredients are the same, as is the method.