Mughal's Kulfi/Qulfi

 Summer vacation have started. Enjoy! the summer with ur kids by making something chill to relish. The word chillness always remind us about ice creams(Desserts).kulfi is one of such desserts. It is lovable dessert of all age groups.

Kulfi is a popular frozen dairy dessert of asia .It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, andwidely available in Indian restaurants in Australia, Europe, East Asia and North America.

As popularly understood, kulfi has similarities to ice cream .But it is not whipped like western ice creams, resulting in a solid dense frozen dessert. It is similar to traditional custard-based ice cream.

Kulfi likely originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas.

Traditionally in India, kulfi is sold by vendors called kulfiwalas, who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a matka,filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cashews, cardamom, and similar items.

Ingredients:

1/2 litre full cream milk
1 tblsp Cornflour
2 tblsp Sugar
1/2 tsp Elaichi powder
1 -2 tblsp khoya/mawa
1/2 tblsp pista , thinly sliced
1/2 tblsp badam, finely sliced

How to make kulfi:

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Use full cream milk otherwise the kulfi will be less creamy.

Now lower the heat and cook the milk, stirring constantly, until it has thickened. (This will take about 10-15 minutes). Scrap the sides of the pan constantly to avoid scalding.

In 1/4 cup cold water mix cornflour and make sure no lumps are formed. Add this to the milk. Stir constantly otherwise it will start sticking on the base of the pan and you will get burnt taste.

Now add the sugar, nuts and cardamom powder and grated khoya. Stir well till the khoya gets evenly dissolved. Switch off the fire and allow it to cool.

Once at room temperature, pour the mixture into kulfi moulds and let it freeze until set, about 6 hours.

To serve, remove the kulfi from the moulds by running a sharp knife around the edges of the kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, garnish with chopped pista and badam and serve.

Note: 1. If you want you can use popsicle moulds or you can use small earthen matkis to make matka kulfi.
2. To take out kulfi with ease hold the mould under running water for half a minute. It will come out quickly.
3. If you want you can soak the almonds over night and them grind them into a fine paste before adding to the mixture.
4. For khoya preparation refer my khoya making recipie.

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