BANANA WALNUT KULFI MALAI

In my previous post about Kulfi Malai; our desi ice-cream variation, I mentioned how in our childhood street hawkers visited our neighbourhoods to sell them. They used aluminium moulds kept on a heap of ice cubes inside a box, the top of which used to be covered with a red cloth [laal shalu]. They carried the big baskets on their heads and entered our neighbourhood around 7 pm. What ingredients they used only they knew, we only pampered us with unlimited indulgence and pleasure, convincing mom was a tedious job though. Rarely she would agree to buy us, she would say the vendors use drain water to prepare them, though we kids never believed in it. Years later, I have started echoing the same words and happily prepare them at home. However, whenever we went for a family outing, we had kulfi malai or ice-cream outside, we did not know as kids what dine-out is. My experiment with ice creams never prove good because it requires whipped cream and I use the cheaper fresh cream. Hence I keep preparing Kulfi Malai often, an easy to make sweet summer treat for my family. We need 3-4 ingredients to prepare this creamy rich BANANA WALNUT KULFI MALAI.   It is definitely worth doing and having. Lets see how we do it!

INGREDIENTS :

Evaporated Creamer : 1 standard sized can commonly sold
Banana : 2 medium sized

Sugar : 3 tbsp

Green Cardamom Powder : 1/2 tsp
Walnut : 6-7

METHOD :

Take the evaporated creamer in a vessel.  Switch on the gas stove and boil it for 5-6 minutes at minimal heat.

Add the sugar and the green cardamom powder, stir and  keep boiling for another 2-3 minutes.

Switch off the gas stove and let it cool. Wash, peel, mash the bananas and add to the boiled milk, stir to incorporate well.

Pour the mixture onto moulds, top with toasted broken pieces of walnuts and close with the caps tightly. I use thermocol glasses, cover with aluminium foil papers, insert ice-cream sticks in the middle.

Refrigerate for at least 4-5 hours before serving.