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__Indian Ice Cream |
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Print this Recipe (Kulfi) Kulfi is Indian ice cream, and although Indians eat Western ice cream with pleasure, it is kulfi that is most beloved. Made with thickened whole milk and, often, cream, it is perfumed with traditional Indian dessert flavors such as cardamom, rosewater, saffron, and screw-pine essence (ruh-kewra). Kulfi is frozen in conical metal molds (available in Indian markets), traditionally served topped with soft noodles soaked in a fragrant sugar syrup, called falooda noodles (see Desserts: Cellophane Noodles in Cardamom-Saffron Syrup). A well-made kulfi is a little denser than Western ice cream, always smooth and creamy, and has no ice particles. To achieve this consistency, some people add _cornstarch or fresh bread crumbs to the milk while it is being simmered. But authentic kulfi is made"as it was by my grandmother--without shortcuts, as a leisurely afternoon project where the milk was thickened over low heat and the kulfi was ready only when my grandmother said so. Here, I've included an instant, no-cook kulfi recipe along with the traditional one. And if true kulfi molds are hard to find, simply freeze the thickened milk in small disposable plastic cups--a blessing when it comes to clean-up, especially after large gatherings. Kulfi can also be frozen in ice cube trays or in cake pans. FLAVORED INDIAN ICE CREAMS To make flavored kulfi, start with the recipe for Traditional Thickened Milk Pudding (see Desserts) which is more time-consuming but more authentic, or use the recipe for Quick and Easy Indian Ice Cream (see Desserts) to make an easier and equally tasty version. Then choose any of the following flavors. Freeze as directed in Quick and Easy Indian Ice Cream. START WITH: Traditional Thickened Milk Pudding OR Quick and Easy Indian Ice Cream FLAVORED INDIAN ICE CREAMS: (Kisum-Kisum ki Kulfi) Indian Ice Cream with Pistachios Indian Ice Cream with Saffron Indian Ice Cream with Almonds Indian Ice Cream with Mangoes From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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