MALAI KULFI

Summer is already in full swing in this part of the world. There is no rain too in the past few days. The tropical heat calls for keeping the body hydrated and indulge in all kinds of cooling desserts. My junior is too fond of coolers. I do not allow him soft drinks much, instead there is a regular supply of iced lemon tea, peach tea, cold coffee, bandung tetra packs. Mamma loves watching him moving around, opening the refrigerator and sipping them. 

It is weekend, the mamma thing usually prepares some desserts and sweets for the family. I think I am yet to master the art of making a super creamy, no churn ice cream. They remain a bit icy which worries me. Besides, I do not keep heavy cream always at home. Once open, they need to be used up quickly. I use fresh cream smaller packs for making ice-creams. Anyway, both of my men call me fat! If I keep adding cream in my cooking imagine what is going to happen.

Considering all these factors, I stick to ice lollies and kulfi for the weekend's cool fiesta. This weekend it is a simply made Malai Kulfi, trust me that only with two to three ingredients. I can take the liberty to say that this Malai Kulfi did taste rich and creamy, just as kulfi should. The owner of the simple kitchen loves simplicity. Any kind of show offs irritates her. That makes her a loner but how much she loves her own company. I am pretty occupied with reading, listening to music, cooking, writing the blog and having a trusted, qualitative few surrounding me. Coming back to the point, this Malai Kulfi was made within 30 minutes, leaving the freezing time. Let us do together, the creamy, rich Malai Kulfi.

INGREDIENTS :

Evaporated Creamer : 350 ml [Use as per your requirement]

Sugar : 4 tbsp
Cardamom Powder : 1/4 tsp
Almond : 4-5
Pistachios : 4-5
Cashews : 6-7

METHOD :

The evaporated creamer saved me from boiling the milk for long for a thicker self. You may use evaporated milk too. Condensed milk I discourage, not fond of too much of sweetness in the desserts.

Pour the creamer in a heavy bottomed pan. Let it boil. Once it comes to a full boil, we need to monitor it to  avoid burning. Keep stirring at short intervals.

Dry roast the nuts a bit and crush into smaller pieces. I use a rolling pin to do it.

Once the creamer has boiled for 8-10 minutes, add the sugar. Stir and let boil for another 5 minutes. Stir in between, do not leave it unattended.

Add the cardamom powder and boil for a minute.

Switch off the gas stove. Let cool and add the crushed nuts. Pour into the moulds. Tightly close the caps.

Place in the freezer for 8-10 hours. Our malai kulfi is ready to serve.