“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” as he called the “Kulfi”, the famous Indian milk based Ice cream loaded with nuts and flavored with saffron! Back in late 90s, in the summery evening Kulfiwala’s or Mallai ka Baraf walas were quite famous in Kolkata! To get rid of the summery heat; the curse of power cut Kulfi was like heaven to her. She used to request her mother for two rupees each day and her mom started negotiating for half an hour extra study time! The girl was clever enough and was aware that kulfi is priceless if compared to the extra study time. 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 flavoured Indian Ice cream to cater herself and her little munchkin and her partner ended on having it virtually over skype.
So let me now get back to first person from third person and share further details. So it is not only the Malai ka Baraf” wala but there were and till today famous places for Kulfi in Kolkata. I used to visit Rally’s with my parents to grab a plate full of Kulfi with rose syrup and Falua Sev. Apart from that, having Kulfi in marriage receptions were also fun and each time I used to ended on having more than one like a shameless! Kulfi is such a thing I just can’t resist myself.
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. 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 Kulfi. For garnishing, I have opted for only Rose syrup this time.
- Full Cream Milk: 500 ml
- Khowa / Mawa / Solidified Milk: 500 g
- Rice Flour: 3 Tbsp.
- Pistachios: 15-20
- Almond: 10
- Saffron Strand: few
- Green Cardamom: 3
- Keora Water: 2-3 drops
- Sugar: 8 Tbsp.
- Chop Almond and Pistachios and keep those aside.
- Grate Khowa / solidified milk and grate it and keep aside.
- Now take mil in a deep bottom pan and start boiling it in medium flame.
- Keep 4-5 Tbsp. of milk separated and mix Rice flower 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 in 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, colour of Khowa and Saffron will give the mixture a natural creamy yellow colour.
- Now switch the flame off and using a ladle fill Kulfi molds with the Kulfi mixture and seal the top either with cap or with aluminium foil.
- Fridge Kulfi in deep fridge for 2-3 hours or until Kulfi set completely.
- Using a spoon or knife de-mold Kulfi and serve it after sprinkling some Rose syrup and Faluda Sev (if available).
