It’s been a long time since I have done my three back-to-back series. Since I am a part of the Blogging Marathon of late and it operates on a similar idea, I refrain from doing an additional one, simply not to crowd up my feed. This month, I took a break and hence it was the best time to come over and do this series for the month. I have been wanting to do this since September but something or the other kept popping by and I kept delaying it. Finally it’s here – and it is “Instant Indian Sweets” as the theme!
Indian sweets are always thought to be time consuming, so here are three back-to-back recipes, which will break off that myth. 😉 You know how much I love shortcuts. 😀 I have already made kulfi the hard way, ie. standing and stirring a pot of hot milk till you had a thick rabri, which then gets frozen and enjoyed. There is no mention that making it that way is definitely delicious. But that doesn’t mean you need to do it. What I am sharing here today is a beat-together-pour-and-store kind of a kulfi recipe, that will not make you miss the hard process. Some hints here – chill the evaporated milk so that the base looks creamy. It is a majority part of the content, so make sure to do it. The flavorings are pretty much your lookout – I have added pounded nuts, saffron, cardamom and rosewater (all my favorite things!) into this kulfi. You can delete one of it as you like. You can add fruit pulp to the base for a fruity kulfi, or a shot of rose syrup, for a rose kulfi, etc.
- 1 x 395 ml can evaporated milk
- ½ can (200 ml) condensed milk
- 200 ml whipping cream
- ½ cup mixed nuts (almonds, cashews, pistachios)
- 1 tbsp rose water
- ½ tsp cardamom powder
- A fat pinch saffron, crushed
- Chill the can of evaporated milk till use.
- Toast the nuts and set aside. Crush them coarsely.
- Whip the cream till soft peaks. Add in the remaining ingredients and blend till smooth.
- Pour into a container and freeze overnight till set.
- For serving, keep the container on the counter top for 10 minutes. Scoop out and serve.
To make the mixture more smooth, you may take out every two hours and beat till the ice crystals are not there.