Kulfi Indian Ice-cream - 2, With Bread
Kulfi 2, Bread Ki
Note from Mamta; In my opinion, this kulfi comes closest to the kulfies made professionally by Kulfi wallas.
Kulfi is a the famous Indian ice-cream that gets its special texture from the small bits of milk-skin, from boiling the milk in 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.
2 litre full cream milk
2 slice, large white bread (approximately 30 gm.)
1 1/2 cup sugar or according to taste. Use sweetener for diabetics.
1/4 pint of double cream
1 tsp. green cardamom powder or illaichi ground
1/2 cup pistachios and almonds, blanched and shredded
A few strands of saffron (optional)
Place milk in a heavy bottomed pan or karahi (Indian wok). Milk condenses faster in a karahi than in a narrow pan. Bring it to boil and let it simmer, to allow it to condense by half. You must keep stirring it regularly. If it 'catches', you have to throw away the whole amount because the smell of burnt milk is quite unpleasant. To stop it boiling over, either leave a spatula in it or use a ‘boil over preventer’ disc.
Remove rind from bread and soak in enough milk to cover slices. Mash with clean hands.
Measure sugar and keep aside.
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. If you have less time, you can boil them in a microwave on high for 1 minute.
Slice nuts thinly or chop in a nut chopper. Do not put in food processor, it will make the nuts too fine & paste like.
Boil milk until it is reduced by half.
When the milk is reduced to half, add cardamom powder and saffron, if used.
Add mashed bread. Cool to room temperature.
Whisk double cream until thick and fluffy.
Add to cooled condensed milk, fold in gently.
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.
Serving: Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less (3-5 minutes) 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.
Using a knife ease each kulfi out onto the plate.
Serve on its own or with Falooda. You can garnish it with a few chopped/sliced almonds and pistachios.
For a sugar free version, use sweetener instead of sugar. Add it after the milk has cooled down.