With summer fast approaching, I can think of just one Indian dessert that would make everyone delighted and happy. Actually summer or not, I have seen nobody who can resist this Indian ice cream called Kulfi. While the traditional recipe calls for boiling milk for a long time, the results are not satisfactory as this quick recipe. You ask what's the difference? The one and major difference is the content of ice when frozen. If the kulfi is prepared in traditional way, after frozen, you will taste lots of small ice chips in between. I don't find it very appetizing.
This recipe here is devoid of any ice chips and it is very creamy. If I have made kulfi (which I did last week), my freezer door gets opened so many times by my son waiting and making sure he has a good share of it. :) And it is so common that friends always like to have second helpings. Yup! It's that good. Now, Kulfis are prepared in various flavors. The favorites in our home are Kesar(Saffron), Kaju-Badam(Roasted cashews and almonds) and Pista(Pistachios). If you have sweet kesar or alphanso mango, cut small pieces and add them to the basic kulfi mixture and you have fresh mango kulfi. Again, you can have other flavors too as long as the ingredients don't have/negligible water content.
Image contributed by Dhara Balwa
