Foodie Monday Blog hop
Kulfi-The Traditional Indian Ice cream-How to make no cook kulfi using Bael fruit
9:01 PM
Kulfi is a creamy traditional Indian Ice cream that has been India’s
best dessert on a stick. Kulfi recipe has similarities to
ice cream in appearance and taste, however it is denser and creamier than the
ice cream. Kulfi comes in various flavours and is quite popular in India, Pakistan, Bangladesh, Nepal, Myanmar and the Middle East. Unlike the Ice cream, kulfi is not whipped that is why it resembles a dense frozen dessert. Due to its density, kulfi takes a longer time to melt
than ice-cream.
Keeping the long hot summer season in mind, homemade kulfi recipe seems
to be the best possible option. Come summer and every household would start
making their kulfies in kulfi moulds, matkas or even in Ice cream trays to keep
the ever demanding children busy during their summer vacations. The authentic Kulfi recipe calls for the use of full
fat milk, sugar, cardamom and chopped pistachios
which are added to the milk to make this
rich frozen dessert.
Kulfi is traditionally
prepared by evaporating the flavoured milk via slow cooking until its volume is
reduced by a half, thus thickening it, increasing its fat, protein, and lactose
density. This thickened milk has a
distinctive taste due to caramelization of lactose and sugar during
the lengthy cooking process. This mix is then frozen in tight sealed moulds or
matkas to speed up the freezing process. Kulfi prepared in this manner is called Matka
Kulfi.(Source-Wiki)
The secret to this lovely dessert is the
right amount of caramelization of milk which requires patience but the results
are worth making it. Kulfi
was on my to do list of desserts for this summer and what could have been a
better opportunity than #NoCookNoBake theme for our 34th Foodie
Monday BlogHop event.
Keeping with the theme of #NoCookNoBake , I have decided to make this instant versions of kulfi with condensed milk, evaporated milk ,
Mawa and cream and nuts like almonds and pistachios which gave a nutty texture to the kulfi. The
difficulty with this theme is that we cannot use the gas stove and having access to tinned evaporated
milk here in Bhubaneswar is a distant dream. To reach the right consistency of
evaporated milk which is nothing but the slow cooked thickened milk, I have
used chilled banana to thickened the milk. I have used mawa to give the kulfi a
rich flavour and the abundantly available fruit in summer which is instantly recognizable by its unique,
sweet and aromatic flavour - bael fruit , a fruit whose sarbat and Pannas is also believed to be good for the digestion.
Bael, known as wood apple gets it’s name because of its hard wooden shell.The wood apple tree is native to India. It is also cultured in the southern parts of Asia. It is also found in some parts of Sri Lanka and Thailand. The rind of the woodapple must be cracked with a hammer to get the pulp out which can be eaten raw with or without sugar, or blended with milk and palm sugar syrup and drunk as a beverage, or frozen as an ice cream.The pale green with yellow, brown or light orange hi-lights of the hard covering of ripe bael fruits bears a contrasting shade to the orange pulp inside.
Bael, known as wood apple gets it’s name because of its hard wooden shell.The wood apple tree is native to India. It is also cultured in the southern parts of Asia. It is also found in some parts of Sri Lanka and Thailand. The rind of the woodapple must be cracked with a hammer to get the pulp out which can be eaten raw with or without sugar, or blended with milk and palm sugar syrup and drunk as a beverage, or frozen as an ice cream.The pale green with yellow, brown or light orange hi-lights of the hard covering of ripe bael fruits bears a contrasting shade to the orange pulp inside.
Recipe type: desserts
Cuisine: Indian
Prep time: 15 minutes
Yields: 18 kulfis
Ingredients
- 11/2 cups full fat milk( I have used Amul Gold)
- 2 ripe bananas
- 1 cup sweetened condensed milk
- ½ cup mawa
- ½ cup cream (I have used Amul cream)
- 1 tsp cardamom powder
- 1 cup Bael puree
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
Let's learn how to make this no cook kulfi:
- First break the Bael fruit and scoop out the fruit pulp with the help of a spoon. Discard the skin.
- Mash the pulp and add a cup of water to the pulp and sieve the soaked pulp from heavy strainer by pressing it with the help of spoon.
- Remove seeds and discard the fiber. Collect the pulp and keep it for later use.
- Chop the banana and keep in the deep fridger wrapped in clingfilm overnight. The Banana need to be firm for use.
- Add the banana and chopped almonds in a blender and give short whisks so that it blends well.
- Add the full fat milk and condensed milk together and whisk well.Add mawa, cardamom powder, bael puree and blend till smooth.
- Add the cream and mix everything well.Add the crushed pistachios and give a good stir.
- Pour the kulfi mixture in kulfi moulds or small silicon moulds so that you can take it out and serve conveniently.
- cover with a lid with aluminium foil and keep in the freezer for the kulfi to set.
- Once set, to remove the kufi, place the kulfi moulds under running water for some seconds or rub them between your palms. with a butter knife, gently remove the kulfi.
- Serve the kulfi sprinkled with crushed pistachios.
Sending this to our 34th Foodie Monday Bloghop theme of #NoCookNoBake recipes.
18 comments
what an innovative way to use bael. Lovely recipe Alka.
ReplyDeleteThanks Mayuri
DeleteI only tasted this fruit once that too ages ago...i remembered thatit's aroma is so flavourfull. As usual lovely recipe and pics ummah
ReplyDeleteThanks sweetheart
DeleteTruely amazing!!! I never know the taste of Bael��But this Kulfi looks so delicious that I can't stop myself to licking my phone screen...:)
ReplyDeleteThank you so much Rupal
DeleteBeautiful and super delicious share !
ReplyDeleteThanks Kushi
DeleteEasy simple and droolworthy
ReplyDeleteThanks Shibani
DeleteLoved this innovative idea of using Bhel fruit in Kulfi. I am sure it would have been finger licking good.The pics are droolworthy.
ReplyDeleteLovely share as always Alka! Kulfi with Bael puree definitely is a great recipe idea for non Bael lovers like me. Would love to try it this summer. Need to get some kulfi moulds soon. <3 <3
ReplyDeleteAs usual another great recipe. Loved the use of bael. Very innovative idea. Thanks for sharing!!
ReplyDeleteSoo innovative...I am sure no would have thought of making kulfi with Bael...and lovely clicks as always.
ReplyDeleteThe combo of a super healthy and cooling fruit with an all-time fav summer dessert, too good :)
ReplyDeleteLooks beautiful and perfect treat for summer !!
ReplyDeleteWhat an innovative idea Alka...totally floored...kulfi with our very own bael...
ReplyDeleteVery unique and creative recipe. And then there is no cooking involved. Perfect :-)
ReplyDelete