Malai Kulfi – Indian Spiced Ice Cream

Fan us on Facebook . You can also Subscribe to BengaliCuisine by Email

The Texas summer is in full swing now. The highest temperature for an average day is now above 100F, that would be almost 38C; yes the high school mathematics is of much help these days. Texas summers are hot and dry, and for me there is no chance of going out in the afternoon. Though I have seen many people love the sun and go for running especially during midday.

I hate summers, the heat, the sun, almost everything about it. But, the only two things I love during this time of the year is of course the worry free binging on ice cream and the abundance of berries. I love ice cream, as long as there is no chocolate involved; yes you heard it right, I don’t like chocolate ice cream.Indian ice cream, kulfi

When we talk about ice cream, one thing I miss after coming to the US is the tall dark mustached kulfi-wala who used to come to our neighborhood during the summer afternoon with his big red cloth covered handi on the back of his cycle. Kulfi, the indigenous Indian ice cream is generally made with non-homogenized milk, boiled to a thick consistency, the creamy fat on top of the milk is called malai, and that where malai kulfi name came from.

Apparently, kulfi was first made in the kitchen of Mughal emperor, Akbar. The ice was brought from the Himalayas to freeze this ice cream. While malai kulfi is the most commonly prepared kulfi, you can also use mango puree to mix with the kulfi mixture to prepare mango kulfi.

Kulfi

 

Malai Kulfi - Indian Spiced Ice Cream
Serves 4
Print
Prep Time
5 min
Cook Time
10 min
Total Time
6 hr 15 min
Prep Time
5 min
Cook Time
10 min
Total Time
6 hr 15 min
Ingredients
  1. 1-1/2 cups half and half, room temperature
  2. ¼ cup condensed milk
  3. ¼ cup milk powder
  4. ½ cup blanched and peeled almond
  5. ⅛ cup shelled and chopped pistachios
  6. 10-12 whole almonds, crushed
  7. ¼ teaspoon saffron
  8. ½ teaspoon green cardamom powder
Instructions
  1. In a blender blend the blanched almonds to a thick paste.
  2. In a heavy bottom pan, preferably non-stick one add the milk powder, slowly pour the condensed milk while stirring the mixture, make sure the milk powder doesn’t form any lump. Once the condensed milk and milk powder is mixed, it will become a thick gooey paste, pour the half and half, and keep on stirring
  3. Now keep the pan over low flame and bring it to simmering bowl, stirring often. Take out about one-fourth cup of the boiling mixture and immerse the saffron in it. Once the saffron is dissolved and color turn yellowish, pour it back in the pan. Give it a stir.
  4. Take out of flame and fold in the almond paste and cardamom powder. Let the pan to cool down completely. Mix the chopped pistachios and almonds.
  5. Pour the mixture in kulfi or popsicle molds, and freeze for at least 6 hours.
Notes
  1. The best way to take out the kulfis without breaking them in halves is to pour hot water over the mold for a few seconds and then inverting the molds on a plate. The kulfi will come out smoothly.
  2. To give the kulfi a mughlai flavor, you can use a drop of rose water and keyra water.
  3. If you don’t have kulfi molds at home, use paper or plastic disposable cups.
Cook like a Bong http://bengalicuisine.net/

 

malai kulfi

 

Durga Puja 2013 Timtable and Kalakand in Microwave

Subho Shashthi

Durga puja has already started. As Bengal gets decked up with all the pandals and the puja shopping almost come to an end, I on the other hand, living thousands of miles away is waiting for this weekend to arrive. The Durga puja in the US is held during weekends just for the convenience of the attendees.

While I miss on my dose of the Kolkata Durga pooja fever, I’m getting ready to celebrate the US style Durga puja. I will definitely miss the phuchka, alu kabli, churmur, ghugni – oh I cant stop writing the list of road side food that I’ll be missing on this puja – but would have a new taste, a new experience of celebrating puja just over the weekend.

The street food on Kolkata adds an added charm to the whole flavor of Durga puja, but there is always the home cooked prasad. Though my family strictly becomes vegetarian during the four days of puja, mainly because of the fact we have our own durga idol at home, and she has been worshiped in the family for more than a century now. And, as Ma Durga is bid adieu, the next day, ekdashi is the day to eat fish and only fish. The entire family with brothers, sisters, cousins, their spouses, their kids – you know how the Indian family tree is – eats, sitting on the floor. Last year I was heading the frying department of the lunch, mostly because my mom felt her daughter is old enough to get married so she is old enough to cook for hundred people, or at least the dal and bhaja part. So, my task for last ekdashi was to make loitta macher vada for the entire family. It was intimidating, it was tiring, yet there was a satisfaction seeing everybody asking for more.

Continue reading

Gajar Halwa

Follow me on Twitter. Add me as a friend on Facebook. Visit my Flickr photostream.

“There is a remarkable breakdown of taste and intelligence at Christmastime.  Mature, responsible grown men wear neckties made of holly leaves and drink alcoholic beverages with raw egg yolks and cottage cheese in them.”
– P.J. O’Rourke

There were a lot many troubles going on for the last couple of weeks. My internet connection broke, and then the computer got virus infected and crashed. Above all my Masters first semester exams was going on. The net result, I was not able to write a post for almost a month now. At last hopefully everything is fine now, and back to form.
When it comes to a big get together, or a year end weekend party there has to be a mouthwatering and tempting dessert at the end of the dinner menu. It was my mom and sister’s birthday on 24th, and so the house was packed with guests and relatives. Searching through Sanjeev Kapoor’s book on microwave cooking got hold of an easy way of cooking carrot pudding, the better way to call it – Gajar ka Halwa. The preparation turned out to be a very tasty one. I used the sugar free, as most of the family members are diabetic.

There is something very peculiar about this winter season. The weather is so dull and dry, but the veggies and fruits you get at this time of the year are so colorful. These days I just love going to the farmer’s market, shopping for vegetables – all of them looking so colorful and vibrant. The carrots in there bright reddish orange tinge are a must buy this season. Gajar halwa is best prepared with Delhi carrots, the ones that are long and reddish in color. Carrots are very good for the eyes due to the high amount of Vitamin A present.

Serving: 6
Preparation time: 15min
Cooking time: 20min

Ingredients:

Carrots (Gajar): 1kg

Milk (Dudh): 1 ½ litre

Sugar (Chini): ½ cup

Khoya: 200gms

Clarified Butter (Ghee): 2 tablespoons

Cardamom (Elaichi): 3-4 powdered

Almonds (Kaath Badam): 12-14

Raisins (Kismis): 2 tablespoons, soaked

Preparation:

  • Put the almonds in a microwave safe bowl and pour in water till they are covered fully. Microwave high uncovered for 3-4min. Take them out and cool those down till you can hold the nuts, peel off and chop into thin slices, keep aside.
  • Take the grated carrots in a microwave safe deep bowl and mix well with 1 ½ tablespoon of ghee. Microwave high covered for 10min, or till they become soft. Stir once or twice in between
  • Pour in the milk and again microwave high covered for 8-10mins, stirring once or twice in between.
  • Add the sugar and khoya and cook in microwave high uncovered for 5-6min
  • Take out and garnish with almonds, and raisins

Hot tips – While grating the carrots, it’s better to leave out the hard middle part of the carrot. You can put in a little coloring agent, to have the bright color of the halwa.

Further readingsGajar Halwa by Bon Vivant

1 Serving of raw grated carrot
Amount Per Serving
Calories 45.1
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 75.9 mg
Potassium 352.0 mg
Total Carbohydrate 10.5 g
Dietary Fiber 3.1 g
Sugars 5.0 g
Protein 1.0 g
Vitamin A 264.8 %
Vitamin B-12 0.0 %
Vitamin B-6 7.6 %
Vitamin C 10.8 %
Vitamin D 0.0 %
Vitamin E 2.5 %
Calcium 3.6 %
Copper 2.5 %
Folate 5.2 %
Iron 1.8 %
Magnesium 3.3 %
Manganese 7.9 %
Niacin 5.4 %
Pantothenic Acid 3.0 %
Phosphorus 3.9 %
Riboflavin 3.8 %
Selenium 0.2 %
Thiamin 4.8 %
Zinc 1.8 %

Sending this recipe to my dear friend Radhika’s event for this month – Delectable Desserts, Pastries & Ice Creams, another friend Arundhuti has recently announced her first blog event, this carrot pudding is on her way to to her Served with Love event and also to MEC: Festive Food hosted by Cham, this event is the brain child of Srivalli

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too. You can also Subscribe to BengaliCuisine by Email, or Subscribe in a reader

Satisfy Your Sweet Tooth: Round Up

Round ups of events are always fun, be that I am reading or creating them. Just for one single thing its great to learn how everybody makes a different recipe of his or her own. Satisfy Your Sweet Tooth was not an exception. Sweets in different styles and ingredients made this event a success.
You all know WordPress.com doesn’t support advertisements and so I cannot announce a prize for the best entry, but to make it a bit more fun, there is a poll at the end of this post, so feel free and vote for your favorite recipes doe this event.

Payesam or Payesa or Kheer

payesam1

Laddus:

Fried sweets:

fried-sweets

Baked sweets:

baked

Burfi:

burfi

Others:

arundhuti_rasmalai


Please pen down a comment if I have missed out anybody from the round up or the poll.

signature3

Blog Widget by LinkWithin