Assorted Colourful Kulfi - The Favourite Ritual of Everyone after Meals

When summers are on with the temperature shooting high, kulfi brings the perfect happiness to mind, soul and of course our belly, so called tummy…Ha Ha Haaaa…..Isn’t it?  Kulfis are such dessert which is enjoyed by everyone right from kids to adults. Be it any occasion –wedding, birthday or family gathering, meals are always finished with super delicious kulfi and it is favorite ritual of everyone.

There are no such limitations in flavours.With one base of kulfi, you can prepare different varieties of kulfi. The base of the kulfi is prepared by reducing the full fat milk and then sweetened with sugar.  Some like to add solid milk or khoya for the grainy texture and some prepare with condensed milk. Here you can be the boss to select your version of kulfi base and flavor it with your choice.

I have chosen few flavors like- plain kulfi, rose kulfi, chocolate kulfi, pista kulfi and my daughter’s favorite color kulfi which is orange kulfi.

So let’s see how to make different flavors of kulfi.

INGREDIENTS

For Kulfi Base – It yields 6 to 7 cups of kulfi base after thickening

• Full Fat Milk – 3 liters
• Sugar – 1&1/2 cup

 For Plain kulfi

• Kulfi base – 1 cup
• Cardamom powder – 1 tsp

 For Rose Kulfi

• Kulfi base – 1 cup
• Rose syrup – 2 tsp

 For Chocolate Kulfi

• Kulfi base – 1 cup
• Chocolate syrup – 2tbsp

 For Pista Kulfi

• Kulfi base – 1 cup
• Cardamom powder – 1 tsp
• Finely Chopped pistachios- 1tsp
• Green food color – ¼ tsp

 For Orange Kulfi

• Kulfi base – 1 cup
• Orange crush – 1 tbsp
• Orange food color – 1/4 tsp

METHOD

• Pour milk into a heavy bottom pan and place it on medium flame.
• Bring the milk to boil and stir continuously until milk reduces to half of its original quantity.
• Then add sugar and cook for another 10 minutes.
• Turn off the flame and let the kulfi base cool down completely.

 To make Plain Kulfi

• Pour in one cup of Kulfi base into a bowl.
• To that add cardamom powder and mix well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Plain kulfi is ready to serve.

To Make Rose Kulfi

• Pour in one cup of Kulfi base into a bowl.
• To that add rose syrup and mix well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Rose kulfi is ready to serve.

 To Make Chocolate Kulfi

• Pour in one cup of Kulfi base into a bowl.
• To that add chocolate syrup and mix well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Chocolate kulfi is ready to serve.          

 To Make Pista Kulfi

• Pour in one cup of Kulfi base into a bowl. To that add cardamom powder, finely chopped pistachios and green food color. Mix everything well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi , dip the mould in the warm water for 10 seconds and pull out the kulfi  from its mould.
• Pista kulfi is ready to serve.

 To Make Orange Kulfi

• Pour in one cup of Kulfi base  into a bowl.
• To that add orange crush and orange food color. Mix everything well.
• Transfer the kulfi mixture into a kulfi mould and freeze it until done.
• To demould kulfi, dip the mould in the warm water for 10 seconds and pull out the kulfi from its mould.
• Orange kulfi is ready to serve.

 

 

Shahi Tukda - Royal dessert flavoured with Seasonal Mangoes.

Shahi Tukda is a popular classic royal dessert, which was originated during Mughal times. It is also known as shahi tukra which was enjoyed during Ramadan and was favorite in the Mughal kingdom. The word “Shahi” means royal and “Tukda” means a piece. Hence the word describes a royal piece of classic dessert was enjoyed by royal authorities of royal kingdom.

This royal dessert is prepared by deep frying white bread slices into the ghee, soaked into the flavored sugar syrup .These  delectable pieces are topped with delicious  rabdi (thickened milk) and nuts.

To bring in a twist to the dish, I flavored rabdi or thickened milk with freshly made mango puree. Though, traditionally plain rabdi is been used. Just to game the season, I came up this idea and it was a big hit.

This delicious dessert is a perfect dessert to be made on day of Eid .Hence sharing this post, so that you all can enjoy its royal taste and enjoy with your family.

INGREDIENTS

• White Bread – 10 slices (I recommend you to use white bread for better taste)
• Melted Ghee – 1&1/2 cups (more or less)

To Make Sugar Syrup

• Sugar -1 cup
• Water – 1 cup
• Cardamom powder – 1tsp
• Rose essence – ¼ tsp

To Make Mango Rabdi

• Full fat milk – 1 liter
• Mango puree – 1 cup
• Sugar – ½ cup + 1/4 cup
• Cardamom powder – 1tsp

To Garnish Shahi Tukda

• Dried Rose petals
• Crushed almonds and cashewnuts

 METHOD

• Cut the bread slices into halves diagonally.
• Heat ghee in a frying pan.
• Deep fry all the bread slices till golden brown in color.
• Darin any excess ghee from them by placing on kitchen paper towel lined plate. Keep it aside for later use.
• To Make Sugar syrup
• Combine sugar and water in a pot. Mix well and cook on the medium flame till syrup slightly thickened.
• Add in cardamom powder and rose water. Mix well and turn off the flame.

 To Make Mango Rabdi

• Bring milk to boil in a heavy bottom pot.
• When milk starts to boil, lower the flame. Stir milk continuously because the milk solids may stick at the bottom.
• When the quantity of the milk reduces to half the quantity, add 1/2 cup of sugar and cook for another minute.
• Also add cardamom powder and mix well.
• Turn off the flame and let the rabdi mixture cool down.
• Meanwhile , combine mango puree and 1/4 cup of sugar into a pot.
• Stir well and cook till mango puree becomes thick and slightly changes its colour.
• Let the mango puree cool down and then add it into the rabdi mixture.
• Cooking mango puree before adding into the rabdi enhances the flavor of mango into the rabdi.
  
• Mango flavored rabdi is ready.

To Assemble

• Arrange the fried bread slices into the wide tray.
• Pour the hot sugar syrup on the top of the fried bread slices.
• Let the fried bread slices absorb all the sweetness of the syrup.
• When you see the bread slices are little soggy. This is the right time to pour in rabdi.
• Then pour in mango rabdi over the bread slices. Spread the rabdi evenly on all the bread slices.
• Finally garnish it with dried rose petals and crushed nuts.
• Here we go Shahi Tukda or Shahi Tukra is ready to serve.
• Shahi tukda can be served warm or cold. Both ways it tastes best.

AamRas

The word “Aamras” itself explains the whole recipe. The word “Aam” means mango and “ras” means juice. Basically aamras is mango juice, which can also be called as mango nectar. Aamras is famous Maharashtrian dish prepared with mango puree, sugar and cardamom. In summer, aamras is enjoyed in every home as wide variety of mangoes is available in market. It can be served with hot pooris or can be served as side dish with your meals.

Generally aamras or mango nectar is prepared using Ratnagiri Alphonso Mango or Ratnagiri Hapus Aam (one variety of mango which is famous in Ratnagiri, Maharashtra). If these mangoes are hard to find, you can simply use any sweet mangoes like kolar alphonso, sindura, or dasheri.

Aamras can be stored in an air tight container for one year. Whenever you want to use it, remove it from the freezer an hour before and use it as required. It has awesome flavor and can be used in many forms of recipe.

Look at my other mango recipes - Mango Icecream , Alphonso Mango Icecream, Aamkhand, Mango Peda

INGREDIENTS

• Fully Ripe Mangoes – 2 nos
• Cardamom powder – 1tsp
• Sugar powder– 1 tbsp (adjust sweetness as per your taste)
• Milk – ¼ cup

METHOD

• Wash and peel the mangoes. 
• Cut the pulp of the mangoes into small pieces.
• Into a mixer, add in chopped mango pulp, cardamom powder, sugar powder and milk.
• Grind everything to a smooth paste.

• Aamras is ready. Serve chilled with hot pooris along with dry potato curry.

 

Dodha Barfi

 Dodha burfi  is a traditional sweet which is very popular in Indian state of Punjab. This sweet is mainly prepared on festivals in Punjab. It is basically Indian milk fudge prepared with milk, sugar and lots of nuts.   The combination of these ingredients makes the sweet rich and delicious in its own. So lets know how to cook this flavorful sweet enjoy it together.

INGREDIENTS

• Full fat milk  - 5 cup
• Heavy cream – 2 cups
• Dahlia or cracked wheat – 4 tbsp
• Ghee – 2 tbsp
• Sugar – 2 cups
• Unsweetened cocoa powder – 2&1/2 tbsp
• Almonds – ½ cup, chopped
• Cashew nuts – 1 cup, chopped
• Coarsely powdered pistachios – 3 tbsp to garnish
• Extra slivered  almonds to garnish

PREPARATION

Heat ghee in a  pan and roast cracked wheat until it turns light brown in colour.

Combine milk and heavy  cream in a heavy bottom pot and bring it to boil.

The mixture needs to be thicken . Stir the mixture frequently and also clean the sides of the pot to avoid the burning.

Add roasted cracked wheat and sugar together. Stir well and cook  till the cracked wheat is fully cooked in the milk mixture.

 Then add cocoa powder, chopped cashews and chopped almonds. Stir continuously till the mixture turns into the thick dough kind consistency. At this stage the mixture will start leaving the sides of the pan.

Meanwhile grease the tray with ghee. Transfer the mixture into the tray and spread out evenly into the tray.

Allow the mixture to become warm and then cut it into square shape. Sprinkle coarsely grounded pistachios and decorate the burfi with silvered almonds.

Let the dodha burfi cool completely  and then it is ready to serve.