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KESAR MALAI KULFI

Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia. But the reason for a Kulfi at home is not Summer or the heat. It is sheer self-indulgence. This Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up with a simple recipe, a quick fix Kulfi recipe which could be made within 30 minutes and the rest of the time is for setting. All the more the recipe had just 2 main ingredients — Condensed Milk & Milk, then maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour and can be served garnished with nuts.

KULFI — is a Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts. It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms. The amount of Sugar added to Milk plays a major role in the getting of the perfect texture.

Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too. With temperature as high as 35 °C, the Kulfis started to melt down as soon as I took it out from the mould. It took me around 6 hours to set it out on top of the ice cube box, before clicking a single picture. Effort nagged me to the core, making me click pictures leaving the plate on top of the Ice cube box. Left alone with the ideas which popped out in my mind to picture these wonderful Kesar Malai Kulfis.

KESAR MALAI KULFI

Patience, is one thing I can never get hold of. I do not mind going to the length and breadth of getting things as perfect as possible. But cooking for long hours is not my choice, with just an exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri. Traditionally Malai Kulfis prepared with just milk taste far more authentic Slow cooked and reduced for a long time. But this Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed Milk, which helps to sweeten the Kulfi and also helps to thicken the mix quickly. To speed up, the process can substitute a few cups of Milk with Milk Powder too. In my opinion, what we need is a dish similar without compromising with the taste & texture. And this Kesar Malai Kulfi does total justice to the terms.

Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi in Kulfi moulds that are available in most of the Indian stores, or you can even buy them online. Alternately you can set it in stainless-steel glass or Katori, coffee cups, plastic cups or Popsicle moulds.

For more KULFI RECIPES, click here…

Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM

Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KESAR MALAI KULFI

KESAR MALAI KULFI

INGREDIENTS:

Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns
Corn Flour — 3 Tbspns
Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns

For Garnishing:

Cashew Nuts — a handful
Almonds — a handful
Saffron — a few strands

METHOD:

Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well.
Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
Switch off the flame and allow it to cool.
Pour this into Kulfi moulds.
Freeze the Kulfis for about 8-10 hours or until well set.
Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.

NOTES:

Adding Corn Flour helps to thicken the Kulfi Mix soon. But adding it is purely optional.
Use a wide heavy bottomed pot to simmer the Kulfi Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD:

Run each mould with the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that the Kulfis come out clean from the mould.
Both ideas work best.
Or simply scoop it with a spoon and eat it as you eat an Ice cream.

ROSE KULFI RECIPE/SHAHI GULAB KULFI

     3 Years back I wrote my first blog post and since then, blogging has become my daily chore. Today I am celebrating, literally celebrating on my own, the 3rd Anniversary of my blog - 'Essence of Life - Food' along with my 23rd Wedding Anniversary. Blogging keeps me going, occupies my free time and I have learned(read) a lot in these 3 years than ever before. As a matter of fact, I have started to think and plan a lot for my blog recently, I realised I am occupied with my blog more than ever...
     Whenever I meet a person, maybe an old friend, acquaintance or somebody new after the regular talks, the next thing they always ask me is what I do, whether I work and such... this question comes with real curiosity. For the people who know me well, they wonder why I don't work, how I turned up into a fulltime homemaker... how I spend my free time...
    To be true, even before I realised what I was doing, home, kids and my husband had taken all my time and I did my daily chores with such passion and dedication that I never felt that I even had some free time. I keep myself so much occupied with my own interests - husband and kids on the first hand, then comes reading - not a day goes by without reading, then comes cooking and trying new recipes. And almost every day I had to sit with my kids to tutor them, the subject I knew, then came the subjects & language I learned for them, I was always backing my kids, teaching them and all the way long growing up with them. And it is just a year before when my daughter finished her school that I felt I had more time rather than before.
      But only recently, when asked, I have started to say that I am a Food Blogger. But the next question really puts me off when they ask how this really works and do you make any MONEY out of it. I am always in search of the right words to explain how it works, and coming to money... I have to say... NO, no I don't make money out of this blog. Ya, this is a site with advertisements, but I don't make a living out of it. Then comes the next question, if at all so, why am I doing this? What I can say them is that certain things bring more Happiness and Satisfaction.

ROSE KULFI RECIPE/SHAHI GULAB KULFI

Lets cut the crap and talk about ROSE KULFI/SHAHI GULAB KULFI. KULFI has become the most frequented Dessert at home and the major reason behind it is my husband. I can see him walking to the fridge up and down when I stack Kulfi and within no time it gets over. So when I was frequenting with Kulfis, I thought would give a twist by making Rose Kulfi and there came the idea when I was preparing Rose Milk with Rose Syrup one day.
"A Rose is a Rose is a Rose... "- as said by Shakespeare and one of my husband's Favourite Quotes... The flower or the colour or the redolence, I am not sure which appeals me, But the elegant & exotic Rose has always been my favourite flower.

Roses loved by the Mughals, Persians and Greeks, a symbol of Love is a gorgeous flower which is refreshing, mesmerizing, calms you down and cools down your senses. This Rose Kulfi/Shahi Gulab Kulfi is an easy recipe prepared with Milk and Rose Syrup as basic ingredients. Rose Kulfi as such is an aromatic treat which will soothe our senses with its delightful colour, aroma and taste.

For more recipes on KULFI, click here...

Cuisine - Indian
Recipe Type - Ice Cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes
Freezing Time - 6 -8 Hours/Overnight

HOW TO MAKE ROSE KULFI/SHAHI GULAB KULFI

ROSE KULFI RECIPE/SHAHI GULAB KULFI

INGREDIENTS :

Rose Syrup - 1/2 Cup
Milk - 4 Cups
Condensed Milk - 2 Cups
Milk Powder - 8 Tbspns
Khoya/Mawa - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Saffron - Few Strands(Optional)

To Garnish:

Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.
Dried Rose Petals - few (optional)

METHOD :

Dissolve Saffron strands in few teaspoons of milk and keep it aside.
Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add rest of the Milk to the Milk Powder Paste, along with Condensed Milk, Sugar and mix well.
Bring this Milk Mix to boil on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Add Mawa/Khoya and mix well, preferably using a whisk.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Pour in the Rose Syrup and mix well.
Leave this on a low flame for about 2-3 minutes.
Add Cardamom Powder, dissolved Saffron and mix well.
Switch off the flame and allow it to cool.
Freeze the Mix for about 2-3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
Pour this into Kulfi moulds.
Garnish Rose Kulfi with slivered nuts and dried Rose Petals.
Again freeze it for about 8-10 hours or until well set.
Serve Rose Kulfis chilled.

NOTES :

If you feel the mix is watery can add 1 tspn of Corn Starch.
Use a wide heavy-bottomed pot to simmer the Milk Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
Adding Mawa/Khoya is truly optional for Rose Kulfis, I add them to give a rich texture.
For a soft Rose Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
I have used the Rose Syrup(sweet version), so I have adjusted the amount of sweetness to my preference in the recipe.
Can also use fresh/dried Rose Petals, Rose Essence/Rose Water to flavour this Rose Kulfi.
Pour only 3/4 of the level in the mould, while freezing, as it tends to expand.

HOW TO REMOVE KULFI FROM THE MOLD:

Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.

KULFI

     KULFI - is yet another Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts. It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms. The amount of Sugar added to Milk plays a major role in the getting the perfect texture.
   Needless to say, along with skill and experience what you need to make a Kulfi is a sheer Patience.
Patience, is one thing I can never get hold off, and while cooking through, I go to the length and breadth of getting things as perfect as possible, but cooking for long hours is not my choice, with just an exception - KULFI. Traditionally Malai Kulfis prepared with milk taste far more authentic.
    This recipe is an instant version of Kulfi with Condensed Milk, Paneer and Milk Powder. I love lots of nuts in Kulfi, so I add Cashew Nuts, Pistachios and Almonds for that nutty aroma and rich texture. Traditionally kulfi is set in terracotta pots (matka). You can set kulfi in kulfi moulds that are available in most of the Indian stores or you can even buy them online. Alternately you can set it in stainless steel glass or Katori, coffee cups, plastic cups or popsicle moulds.

For more recipes on KULFI, click here...

Cuisine - Indian
Recipe Type - Ice cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30 - 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KULFI

INGREDIENTS :

Milk - 5 Cups
Condensed Milk - 2 Cup
Milk Powder - 8 Tbspns
Khoya/Mawa/Paneer - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.

METHOD :

Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Grind half the amount of nuts and add it to the Malai Mix.
Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Add Cardamom Powder and mix well.
Switch off the flame and allow it to cool.
Freeze the Mix for about 2-3 hours until half set.
Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
Pour this into Kulfi moulds.
Garnish it with slivered nuts.
Again freeze it for about 8-10 hours or until well set.
Serve chilled.

NOTES :

If you feel the mix is watery can add 1 tspn of Corn Starch.
Use a wide heavy bottomed pot to simmer the Malai Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that Kulfis come out clean from the mould.
Both ideas work best.

FALOODA

Falooda, this recipe is what I have eaten it as Falooda. My recent mishap with understanding Falooda as the one & only Falooda Drink & the story of Kulfi Falooda.... Anyway, I have always loved to order Falooda and the last time I ate it was in Cochin in 2018. A tall glass of Falooda layered with Rose Syrup, Sabja Seeds in Milk based concoction, a few slices of Kulfi & garnished with copious amount of Nuts & more nuts. This tall glass of Falooda even made me skip my dinner and skipping a meal when in India is a big taboo according to me. The reason being, it would be the only time we would get a chance to succumb to our cravings with local delicacies. But this Falooda made me so full & satiated.

A Falooda recipe has taken its twists & turns and is catered in numerous versions with whims & fancies, it is one special Indian cold drink which masquerades itself as a Dessert too. This Falooda recipe is served as a cold drink layered with Rose Syrup, Sabja Seeds, Falooda Sev/Vermicelli, a thick milk base - sometimes Rose milk or sometimes a sweet thick concoction of Milk & sugar, some recipes even serve it with Rabri/Rabdi. This tall glass of cold drink can be served chilled topped with a hearty dollop of Ice cream/Kulfi. Garnishing Falooda also goes with the whims & fancies - you can garnish it with chopped nuts, dry fruits, fresh fruits, jelly, honey, saffron, rose petals etc., & etc.,

FALOODA

What is the difference between a Kulfi Falooda and a Falooda recipe is that, the Kulfi Falooda is more or less like a dessert which you can scoop out at eat. Whereas this Falooda is a cold drink with a flavoured Milk base. Whatsoever a Falooda recipe should be sinfully rich, decadent and utterly delicious. See... who is explaining the difference between both the recipes. Haa!!! Mistakes happen paa... and it is from where we learn too...

In this Falooda recipe, I have made it with Rose Milk base and have served it with Kulfi instead of Ice cream.

For KULFI FALOODA RECIPE, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

For more INDIAN SWEETS, click here...

LAYERS IN FALOODA DRINK

FALOODA

We need the following items to make a Falooda Drink:

ROSE SYRUP
FALOODA SEV
SABJA SEEDS
SWEETENED MILK BASE/ROSE MILK/RABRI/RABDI
KULFI/ICE CREAM
NUTS FOR GARNISHING

ROSE SYRUP:

ROSE SYRUP

First we would need a Rose Syrup to drizzle all over the base & the Rose Syrup gives a wonderful colour & flavour to this drink. You can use this Rose Syrup to make Rose Milk base.

FALOODA SEV -

FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it. And my son was like, why don't you make it from scratch. Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe. One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS -

SABJA SEEDS

The next ingredient we need are the Sabja Seeds/Sweet Basil Seeds/Tukhmaria. A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019. Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.

MILK BASE - The milk base needed for Falooda drink can be a simple milk & sugar based concoction or, we can get experimental by

ROSE MILK

RABRI/RABDI

VERMICELLI/SEMIYA PAYASAM

ROSE MILK: Making the Base with Rose Milk/Bandung.
RABRI/RABDI: Then if you love to serve Falooda in its utter rich version, then it would be perfect to serve it with Rabri/Rabdi.
VERMICELLI PAYASAM: Or, if you already have Vermicelli Payasam simply add is a base with other ingredients & there you are with a delicious Milk base & here you can also skip making Falooda Sev/Vermicelli.
SWEETENED MILK: Yet another quick-fix version would be to simply mix milk & condensed milk for the Milk base.

ICE CREAM/KULFI - Some Falooda Drink recipes are served topped with a big scoop of Ice Cream or with slices of Kulfi in it. But serving with Ice cream/kulfi are purely optional.

For more KULFI RECIPES, click here

NUTS - Serve Falooda garnished heartily with chopped nuts of your choice. I have used finely chopped Cashew Nuts, Almonds & Pistachios.

GARNISHING - You can get easy with the choice of garnishing a Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Falooda with dry fruits, cut fresh fruits, jelly etc.,

Once all the items are ready, it is time to serve it. Falooda is a cold drink served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds) in a Milk Base, & served topped with Ice Cream/Kulfi and garnished with nuts or dry fruits.