May is in full form with its blistering heat . Its raining ice creams, kulfis, sorbets, popsicles all over in the foodie groups, and here’s mine to cool off the sweltering summer. This is a tarla dalal recipe, works wonderfully well giving a real creamy and smooth kulfi.
- Milk- 2 ½ cups ( I used full fat, Nestle tetra pack)
- Milk powder- ¼ cup
- Condensed milk- ½ cup
- Sugar- 2 tablespoon ( add more or less depending on sweetness of mangoes)
- Mango pulp- 1 cup ( preferably use fresh mangoes,peel, chop, blend and strain)
- Saffron- ½ teaspoon soaked in 2 tablespoon of warm milk
- Nutmeg powder- ½ teaspoon
- Roasted and coarsely powdered almonds- 3-4 tablespoon
- In a thick bottomed pan, heat milk with condensed milk.
- Make a thin paste of milk powder and milk, and add into the pan, keep stirring so that it does not form any lumps.
- Add sugar, saffron milk , nutmeg powder, mix well and boil for another five minutes.
- Switch off the flame, once the milk cools down a bit mix in mango pulp.
- Pour in kulfi moulds/ ramekins/ earthen pots/ ice trays or any serving bowl.
- Wrap the mouth of the bowls nicely with cling film, make a small slit in the centre and insert an ice cream stick.
- Allow it to set in freezer for 5-6 hours or overnight.
- Serve chilled with some more almond slices , and cool down the summer heat.
Note: If you are using a bigger vessel to set the kulfi, churn it one or two times when it’s partially set with a hand mixer or blender so that ice crystals do not form . Make sure you cover the vessel completely with cling film.
Some moments in life just melt away, treasure them before they are gone forever….