It's been quite a while since I've felt completely sugared out. My eating healthy food decision has made me stay away from any kinds of deserts or high calorie foods. Being sugar deprived for almost two weeks, I badly wanted to eat a desert. The idea of making a batch of home made almond kulfi sprouted after I saw Amul kesar kulfi advertisement on the television. This was my first try and it turned out pretty decent. Nothing was planned.
Whatever was available at home was used. I just added a little of milk and little of mawa that was sitting in the freezer section for some days, so basically without precise measurements just instincts.
Hours later, I was sitting in the living room on a hot summer day with a bowl of creamy kulfi…barely able to contain my excitement. Oh and I didn't have kulfi molds so I used small bowls. You can also read more about my sugar weekness Here.
Skimmed Milk ½ litre
Fresh Mawa ¼ cup
Sugar ½ cup
Cardamom Powder 1 tea spoon
Almonds 25 to 30
Soak almonds in water for overnight to de-skin it. Once the skin is removed, make a fine powder of it and keep it aside. I didn’t have patience, so I boiled almonds in the microwave for two minutes on high.
On a low heat, boil milk in a pan. Add sugar and crumbled mawa pieces. Stir continuously to avoid milk sticking to the bottom.
Once the mixture starts to thicken, add cardamom and almond powder. Mix well to avoid any lumps and bring all ingredients to a simmer.
Remove from the heat and let it cool. Pour it in the molds or cups and set into freezer for two hours.
You can garnish kulfi with almonds and other nuts of your choice.
This post goes to Sreevalli's Mithai Mela
Just an update...this post also goes for Yasmeen's I scream for ice cream contest.