Delicious World of Chefette Spicy

formerly Ladles and High Heels

Creamy Indian Treat

4 Comments

I am not a fan of Indian sweets. There, I said it. You can judge me now.

Personally, I feel that they are too sweet (like they are trying a little too hard to stand up to their name), sometimes too rich and come along with so many varieties at the same time that you can easily OD on sweets during festive seasons. Hence, apart from a select list of sweets, I try to stay away from em as much as possible. One of my exceptions happens to be Kulfi, the Indian frozen treat that  is made with dairy and  flavored with green cardamom, saffron and pistachio.

kulfi1

Every Kulfi lover will have one thing in common: an awesome story or two connected with devouring this tasty treat in the summer. Mine includes sleeping in the terrace with my sister and cousins, stalling the Kulfi-wala who used to come calling at our door at 11pm everyday and buying ice cream every single time… until we got sick of it. What makes Kulfi pretty special is the terracotta cup it usually comes in. The mild taste of earth mixed with the sweet taste of cardamom works so wonderfully in this dish that you end up wanting a sliver more than you got in that small cup.

Sadly, I don’t own earthenware cups to store Kulfi in but the extra creaminess I added to this version compensated for that. My beautiful little ice cream maker (yes, to celebrate summer, I bought a basic ice cream maker. I am in love!) whipped up the most delicious bowl of Kulfi. Ever.

Creamy Kulfi Ice cream

Ingredients:
One cup low-fat ricotta cheese

One and a half cup low-fat evaporated milk

Half cup sugar (or Splenda)

Half cup toasted-salted pistachio nuts

Half tsp powdered cardamon

Few strands of saffron

Special equipment: Ice cream maker (optional)

Method:
Heat the evaporated milk in a pan along with the sugar. Take it off heat when it begins to boil. Add the cardamom powder and saffron stands to it and whisk well. Mix in the ricotta cheese, ensuring that there are no lumps. At this stage, the Kulfi mixture is generally poured into popsicle moulds and frozen. But for a creamier ice cream, cool the mixture in the refrigerator for a couple of hours (I chilled it in the freezer for 45 minutes), pour it in the canister of your ice cream maker and freeze. You could eat it as a soft-serve but I recommend freezing it overnight for a creamy ice cream.

kulfiPs: forgive the messy pics. It was a hot day and I was dealing with frozen food. You do the math!

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Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

4 thoughts on “Creamy Indian Treat

  1. This looks soo good

  2. That looks divine and drool inducing…

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