This post on Kulfi can never be completed without mentioning a few lines about an 80s kid from Central Kolkata. The recipe can wait.
Malai Ka Baraf wala where are you?
“Malai ka Baraf libeeee didiji”! There was a little girl who used to wait for those lines coming from a mobile vendor having a big handi covered with red cloth and filled with “Malai ka Baraf.” She till date prefers to use the term Malai ka Baraf instead of Kulfi, the famous Indian milk-based Ice cream loaded with nuts and flavored with saffron! Back in the late 90s, in the summer evening, Kulfiwala’s or Mallai ka Baraf-walas were quite famous in Kolkata! To get rid of the summer heat; the curse of power cut Kulfi was like heaven to her. She used to request her mother for two rupees each day. The mother, on the other hand, was a great negotiator and hence, there was an increase of half an hour study time! The girl was clever enough and knew the power will not return before 9 p.m. She never asked the mother, whether she realized that back then.
Present-day and the recipe of Kulfi!
Coming back to the evening of 2016, that girl, now fully grown and a mother herself missed those days and eventually ended on making Kulfi at home. She tries to recreate that creamy, Pista loaded cardamom flavored Indian Ice cream to cater herself and her little munchkin, and her partner ended on having it virtually over Skype.
Is Kulfi Indian Ice cream?
So let me now get back to the first person from the third person and share further details. So it is not only the Malai ka Baraf”-wala but there were and still today famous places for Kulfi in Kolkata. I used to visit Rally’s with my parents to grab a plate full of Kulphi with rose syrup and Falua Sev. Apart from that, having it in marriage receptions was also fun and each time I used to ended on having more than one like a shameless! It is such a thing I just can’t resist myself.
Kulfi Faluda, the street side treat recipe!
Coming to the recipe, I prefer to use loads of Khoya or Mawa while making Kulfi; greater the amount of Khowa, creamer the Kulfi is. I use homemade mawa to make this. Apart from that, other ingredients are common; Sugar, nuts, Keora water, Saffron, and some rice Flour which I consider the magic ingredient for making perfect Kulfi. Rice Flour gives the body to the delicacy. For garnishing, just like they do in the streetside shops, you need rose syrup and faluda sev.
Here's how I make Kulfi at Debjanir Rannaghar!
Print
Kulfi
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 6 People
Description
Kulfi is famous milk-based Indian Ice cream loaded with nuts and flavored with saffron
Ingredients
- Full Cream Milk: 500 ml
- Khowa / Mawa / Solidified Milk: 500 g
- Rice Flour: 3 tablespoon
- Pistachios: 15-20
- Almond: 10
- Saffron Strand: few
- Green Cardamom: 3
- Keora Water: 2-3 drops
- Sugar: 8 tablespoon
- Salt: ¼ teaspoon
For Garnishing:
- Faluda Sev: 1 Cup
- Rose Syrup: 2 tablespoon
Instructions
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/05/Making-of-Kulfi-300x240.jpg"]
[/url] - Chop Almond and Pistachios and keep those aside.
- Grate Khowa / solidified milk and grate it and keep aside.
- Now take milk in a deep bottom pan and start boiling it in medium flame along with salt.
- Keep 4-5 tablespoon of milk separated and mix Rice flour with the milk and mix vigorously so that no lump formed.
- Keep boiling remaining milk until that reduced to half.
- Now mix rice flour mixture with the milk and mix that well using a spatula.
- Add grated Khowa and mix it properly with the milk.
- Keep cooking over medium flame.
- At this point mix chopped Almond and Pistachios and after mixing properly add sugar to the mixture.
- Now add Crushed Green Cardamom, crushed saffron, and Keora water to the mixture and keep mixing everything.
- Boiling the milk, the color of Khowa and Saffron will give the mixture a natural creamy yellow color.
- Now switch the flame off and using a ladle fill molds with the mixture.
- seal the top either with a cap or with aluminum foil.
- Fridge Kulfi in the deep fridge for 2-3 hours or until set completely.
- Using a spoon or knife de-mold Kulfi and serve it after sprinkling some Rose syrup and Faluda Sev (if available).
[/url]- Category: Ice Cream
- Cuisine: Indian
Ice cream/ Sorbet/ chilled drink recipes from Debjanir Rannaghar:
- Banana Peanut butter Ice cream (also known as banana nice cream)
- Me, Lamhe, and Rum and Raisin Ice Cream…Love, Lust, & Old Monk!
- No-Churn Fresh Cherry and Chocolate Chip Ice Cream (also known as cherry ice cream)
- Homemade Strawberry Ice Cream (also known as Eggless Strawberry Ice Cream)
- Mango Mastani (also known as mastani drink)
- Strawberry Lemonade (also known as Strawberry Mocktail)
Have you tried the Kulfi Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Qulfi Pin for your Pinterest Board!
Leave a Reply