Kulfi,
every Indian and also visiting Videshi know about Kulfi and enjoy the taste of
it.
Some
Videshi’s refer to this sweet cold milky Kulfi as “The Ice cream” of India. And
why not this is the same as ice cream with the only difference being that Kulfi
comes in a hard moulded form to give a bite while ice cream goes through a lot
of churning and is soft.
Eating
Kulfi from a street kulfi vendor is a pleasure for me. The huge matkas (huge
earthen pots) filled with kulfis in their moulds sitting among the ice pieces
to keep them cool and the pot covered with the red cloth. It is nice to see the
kulfi out of the mould on a leaf…nature and food…sliced into pieces and then
handed over to be enjoyed with every bite.
Home-made
Kulfi also has a special charm of its own, and, why not, made in the home to
eat to ones fill…want an extra one, have it, want to have more later on, find
it in the deep freezer later on.
No more
words for the Kulfi wants to tell its own story of how it can be made at home.
KULFI SPEAK:
Take about 2litres of milk.
Put it to boil till it is reduced to one-third.
Don’t forget to stir and move your hand round and round or else the milk will
stick to the bottom of the pan.
Next add about 4-5 tbsp of sugar and stir
constantly for 3-4 minutes. Amount of sugar, individual taste and want.
Now add the Pista that has been chopped.
Stir for a couple of minutes and switch off
the gas.
Let it cool.
The next part is to pour this reduced milk
into the kulfi moulds.
Time to place the kulfi moulds in the deep
freezer for about 6-8 hours.
Bring them out. Place the mould under
running water for a little time so that the Kulfi comes out properly without
any struggle.
Slice and serve.
NOTE:
Can add condense milk to thicken the milk quickly.
Also can add about 1 tbsp of cornflour mixed in water to the boiling
milk to ease and quicken the thickening process.
KULFI ASKS:
When you made it the way I said, did you enjoy your own treat? (smiles away and
waits for the answer)
© gouri
guha 2014
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