Kesar Malai Kulfi

He perches himself at the street corner, mostly sheltered under a tree, dressed in white kurta-dhoti and fanning himself with his pinkish-red scarf. As the evening turns into dusk, it's business as usual as he pulls out a tiny aluminium kulfi mould from his ice-box, expertly snaps off the lid, pushes in a stick, scoops out the kulfi in perfect shape and hands it over to the impatient customer in exchange for a few coins. More customers approach his "stall" demanding assorted flavours of kulfi which he deftly hands out as cones or serving them sliced on tiny steel plates with toothpicks as cutlery, his till jingling with coins all the while. It's peak business season for him from summer through the monsoons. Finally the last customers have gone and it is late at night. He picks his icebox and walks through the streets shouting "Kulfiwale....kulfeeeeeee". More children and adults gather and he sells them the last of his wares before he wraps up for the day.

Kulfi is an exquisite Indian icecream with a rich and creamy texture. Unlike a typical icecream which is whipped till airy, kulfi is dense and solid in form. It is prepared by boiling down whole milk till it reduces to one-third of its original volume, adding sugar and some thickening agent and incorporating the desired flavour and freezing it. Mumbai is famous for it's kulfiwalas or kulfi vendors who are sighted at street corners, beach sides or khau-gallies. Kulfi is available in several flavours like malai/cream, rose, pista, kesar/saffron, chocolate, mango, strawberry, chickoo etc. It is sometimes served in a clay pot as matka kulfi. At weddings, kulfi is paired with rabadi or falooda or fresh fruit or malpua etc.

Kesar Malai Kulfi

You'll need:

5 cups whole milk
1 can(400 gms) sweetened condensed milk - I used Milkmaid
2 level tbsp cornflour
a pinch of cardamom powder
a pinch of saffron strands
a handful of skinned and sliced almonds

Bring the milk to a boil in a heavy-bottomed pan. Add the condensed milk to it and stir continuously till it reduces. Add the saffron strands and let it boil for 5 more minutes. Mix cornflour in a little milk or water at room temperature and add it to the boiling milk. When the milk starts to thicken, add the cardamon and almonds and mix well. Take off from flame and pour into kulfi moulds or a container with a tight-fitting lid. When cool, place the moulds or container in the freezer and let it set for 5-7 hours atleast. Serve as such or with dry fruits or chopped fresh fruit.

Related Posts:
Strawberry Icecream
Watermelon Icecream
Palada Payasam

This goes of to The Fozen Desserts event at Mike's Table.

Amarkhand = Mango Shrikhand

Shrikhand is traditionally made from thick, hung yoghurt or chakka. The yoghurt is placed in a muslin cloth which is tied up and hung till all the whey has drained off. An easier alternate is using labneh, which is strained yoghurt having a cheeselike consistency. Labneh or yoghurt cheese is widely consumed in the Middle East and Mediterranean region as a dip with pita bread. Labneh lends itself very well to a creamy, delicious shrikhand and is not very sour like the store bought shrikhand. Amarkhand is mango flavoured shrikhand. With the mango season in full swing, it is important to balance the heat from the mangoes with cooling yoghurt - amarkhand fits the bill. Serve it with puris for breakfast or as a dessert or have it whenenver you feel like, it's yummy!

You'll need:

1 sweet, ripe mango - preferably alphonso

200 gms labneh

a pinch of cardamom powder

powdered sugar as per taste

Remove the pulp from the mango. Whisk it along with the labneh and cardamom powder till smooth and creamy. Add sugar only if required. Now fetch a spoon and dig in....aah, you're in heaven!

For a variation, you can add chooped fruits to it or saffron and nuts like almonds, pistachios or chironji.

My entry to:

Beautiful bones event at Food Blogga

WBB#22 - Mango Madness at Escapades

Think Spice think cardamom at Simple Indian Food