Mamta's Kitchen Recipe

Kulfi Indian Ice-cream - 2, With Bread

Kulfi 2, Bread Ki

Nasim Rahman

Kulfi is a the famous Indian ice-cream that gets its special texture from the small bits of milk-skin, from boiling the mil kin an open wok, until it is condensed. Traditional Kulfi-wallahs still make it in little earthenware or terracotta cones, with earthenware lids. The lids are sealed with a salty dough. The kulfi is then frozen in old fashioned ice-cream makers that use a mix of salt and ice, to lower the temperature enough to freeze the condensed milk that is kulfi. You can make it in any container, in your home freezer. It is served with Falooda or on its own. This falooda is different from the falooda drink popular in Mumbai. Also see Kulfi 1, Kulfi 3 and Mango Kulfi.

Ingredients

•	2 litre full cream milk
•	2 slice, large white bread (approximately 30 gm.)
•	1/2 kg. sugar or according to taste. Use sweetener for diabetics.
•	1/4 pint of double cream (optional)
•	1 tsp. green cardamom powder or illaichi ground
•	1/2 cup pistachios and almonds
•	A few strands of saffron (optional)

Instructions

1.	Remove rind from bread and soak in enough milk to cover slices. Mash with clean hands.
2.	Measure sugar and keep aside.
3.	Soak pistachios and almonds in boiling hot water, leave for 1/2 hour and then remove skins. Hot water loosens the skin and it slips off the nuts easily.
4.	Slice nuts thinly or chop in a nut chopper. Do not put in food processor, it will make the nuts too fine & paste like.
5.	Place milk in a heavy bottomed pan or kadhai (Indian wok). It is quicker to condense milk in a kadhai than in a pan.
6.	Boil milk until it is reduced to half. You must keep stirring it. If it 'catches', you have to throw away the whole amount because the smell of burnt milk is rather unpleasant.
7.	When the milk is reduced to half, add cardamom powder and mashed bread.
8.	Cook for another 20-30 minutes, stirring all the time, until the mix thickens like a custard.
9.	Add sugar/sweetener. Cool.
10.	Whisk double cream until thick and fluffy, add to cooled condensed milk, fold in gently.
11.	Freeze in Kulfi moulds or in any airtight container. If you have an ice-cream maker, use that. It will give you a much softer Kulfi. It is traditionally quick frozen in a mix of salt and ice (at low temperature of -20° C). This temperature is difficult to reach in normal home freezer. Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less in hot countries. If you don’t have time, either stand the moulds in a bowl of hot water for 10-15 seconds or microwave on full, for no more than 10-15 seconds.
12.	Using a knife, ease each kulfi out onto the plate.
13.	Serve with Falooda or on its own.

Notes

•	For a sugar free version, use sweetner instead of sugar. Add it after the milk has cooled down.

Buy ingredients from a recommended supplier, Spices of India. For more information, see here.

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