I am doing a theme based post with a couple of food bloggers. This month’s theme is frozen treats–ice cream, popsicles, kulfi, etc. I want to give a special thanks to my hand model and better half M, for editing my post and, of course, helping me prepare this recipe.
I grew up in Kolkata, a hot and humid city in India. Temperatures during summer months are always above 100 degree. When I was in school we used to get a month long summer vacation around May – June. So it shouldn’t be surprising that I asked mom to make ice-cream and kulfi very often. When I was an undergrad there was no concept of summer vacation. Our exams were around the end of May and we got a two week break to prepare. After finishing all of the exams for the summer semester, dad used to take me out to a restaurant for a frozen treat. Nostalgia!
Things change. Now we (my husband and I) go out for ice-cream while on dates to JPLicks or Pinkberry in Harvard Square. It is delicious but nothing compares to my mom’s kulfi. I miss the days when mom used to make ice-cream. She still makes it but I do not get to taste it anymore. :pensive:
I could never wait patiently on the days she made kulfi. As soon as she put the molds in the freezer I would check every five minutes to see if they had frozen. She would scold,”You better not check the kulfi in every 5 minutes, it is not going to freeze faster if you keep opening the door”. Finally, after 2 hours I gave in to my temptations and slurped down a bowl of half frozen kulfi. This would satisfy me enough for a few hours. When they were finally frozen she would let me try the first bowl.
I wish I could make the kulfi as good as my mom.
So, when we decided to do a frozen treat theme this month, I could not think of anything other than making mango kulfi. Immediately, I ordered a popsicle mold from Amazon. Most of the molds were plastic, but I was lucky to find a stainless steel one. I still miss the one my mom has in her kitchen. You can also use cappuccino glasses if you can not get molds.
I simmered the milk slowly. After it cooled I folded it with mango pulp. Then I poured it into my popsicle mold and set it aside in the refrigerator. It was so hard for me to resist my temptation but I behaved well. After 8 hours I took out a piece and tried it. I closed my eye in satisfaction.
At that moment I time traveled back 20 years. I envisioned myself as that nine years old ribbon braided girl holding a kulfi plate in her hand. Mom always served it on a plate on top of chopped mangoes. Since the texture of kulfi is so soft some liquid will remain after you finish eating it! That is the best part !! After finishing the frozen kulfi, you get to eat more! Am I sounding like a kid? Whenever I hear the word “kulfi”, the child inside me jumps with joy.
What is your favorite frozen treat? What memories do you have with it?
Here is Anjana’s MANGO ICE CREAM SUNDAE, Jyothi’s Toddy Palm Seeds Ice Cream, Sujatha’s Strawberry Rose Duo Kulfi. You can check others’ blog here – Subhasmita, Madhuri and Garima.
This recipe yields 8 kulfi bars, which can serve 4 people. I added 1/4 cup sugar, but you can add more if you want it sweeter. I pureed 2 mangoes and used 1/2 of another for garnish. If you can not get almond powder/meal, you can use khoya/evaporated milk or cashew powder/paste.
Ingredients
Instructions
1. Add 5 cups of milk and saffron to a soup pot. Bring it to a boil ad lower the heat. Over medium heat, boil it for 28 to 30 minutes by stirring continuously.
2. Add sugar and cook for 2 to 3 minutes, or until it dissolves.
2. Meanwhile, in a bowl, mix 1 cup milk and rice flour. Stir well.
3. Add rice flour milk mixture and cook over medium heat for 10 to 12 minutes, or until the mixture thickens. Stir continuously. Make sure your mixture is very thick, otherwise it will form ice crystals when you try to freeze it.
4. Add almond meal and stir well. Set it aside.
5. Meanwhile, in a food processor, add 2 chopped mangoes. Work it until smooth.
6. Cool the milk mixture completely for 14 to 16 minutes before adding mango puree. Fold puree well. Pour kulfi mixture into molds and chill in a freezer for 8 to 10 hours, or until they harden. Serve with 1/2 chopped mango.
Loved reading through the recipe. Your pics are always a feast to the eyes !
Thank you dear 🙂
It’s always such a delight to read you post. The stories and memories associated with a dish is beautiful. Loved reading the post. Pictures are fabulous! Wow…so beautiful.
Thanks Darling!
I loved everything about your post. The memories, the step-wise pics, the recipe… great post!
Thank you dear!
beautifully explained recipe dol… feeling so attached
Thank you 🙂
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As a food lover somehow by searching Internet I discovered this food blog and I am lucky to find it! Each of the post is so minutely described with nice pictures . Well written and treat for eye as well .
Thank you!