Monday, February 11, 2008

Saffron Kulfi

This recipe is adapted from Sept 2007 issue of "Cooking Light" Magazine. Before reading this issue, I have followed the similar recipe to make kulfi. This cream, evaporated milk and condensed milk combo for making kulfi is quite common among all my friends.

Saffron Kulfi
Adapted from Cooking Light, Sept 2007
2 tbsp water
1/8 tsp saffron threads

3/4 cup whipping cream
1/8 tsp salt
1/8 tsp ground caradamom
1/8 tsp ground cinnamon (I did not use it)
1 (14 oz) can fat-free sweetened condensed milk
1 (12 oz) can evaporated fat-free milk

1. Combine water with saffron in a microwave-safe bowl. Microwave for 20 seconds.
2. Combine saffron water with the rest of the ingredients.
3. Pour in the Kulfi moulds or 8" square baking dish.
4. Freeze for 8 hours or overnight.
Nutritional Information
Serving size 1/2 cup
Total Servings 10
Calories 246

Note -
1. Since I wanted to make Kulfi on the sticks, after 4 hours of freezing, I removed the lids of the kulfi moulds, inserted the ice-cream sticks inside the kulfi. and then re-froze them without lids for 4 more hours. To un-mould, just twist the mould around the outer edge of the moulds, and it will come out easily. If you think it's still stuck, quickly run the moulds under warm water - making sure water does not go inside. The kulfi will come out easily.

2. You can also add some crushed almonds, pistachios, dry-fruits etc.

3. You can also add 1 -2 slices of white bread with crust removed, to give a feel of faux malai. Do not forget to crumble the bread completely.


If you do not have kulfi moulds,

1. Use popsicle moulds. I haven't used them, but I know many people do it. Asha too mentioned in her comment, that she uses them.

2. You can put the kulfi mixture in a square or rectangle baking tray/dish. Freeze it 6-8 hours. You can cut into slices.

3. You can put the kulfi mixture in a freezer friendly, deep container. and after freezing, you can use ice-cream scoop to serve. Since the recipe has cream, it has fat content, so it does not get too icy.

4. You can pour the kulfi mixture in individual pyrex remekins. and freeze them. and serve.

Mostly 6-8 hours should be sufficient for all of the above.


Cooking Light, Sept 2007


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