Kulfi

Sunday, October 25, 2015

Kesar Pista Kulfi
Author: Alka
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Rich, creamy dessert made from reduced milk and flavored with cardamom and saffron
Ingredients
  • 500 ml Milk (I used Amul's pasteurized milk)
  • 200 ml sweetened condensed milk (half tin)
  • 1 tsp cornflour dissolved in 2 tbsp of milk
  • 6-7 saffron strands soaked in 2 tsp of milk
  • 3 green cardamoms (only seeds)
  • 12-15 unsalted pistachios
Method
  1. Boil the milk, along with condensed milk, stirring frequently to avoid scalding of milk.
  2. In the meantime, powder the pistachios and cardamom seeds together, using a grinder.
  3. Add this powder to the milk and let it simmer for a while.
  4. When the milk is almost reduced to half, add the cornflour dissolved in milk. Stir well. Add the soaked saffron and simmer till milk reduces to half of it's original volume.
  5. Let the creamy milk cool for a while. Pour in moulds (Aluminum or plastic), or in earthen pots (Kullhar). Always soak the earthen ware in cold water for at least 30-60 minutes before using them.Cover the mouth of matka/kullhar with aluminum foil.
  6. When the mixture cools down to room temperature, transfer the moulds to the freezer and let the Kulfi set for minimum 5-6 hours..
  7. For un-moulding, just place the moulds (with secured lids) under running water for few seconds or 'rub' them between your palms and then insert a clean icecream stick or toothpick and pull out the Kulfi.
  8. Serve immediately.
  9. Serving suggestions: You can serve it with a dash of rose syrup.
  10. The kulfi tastes awesome when paired with strawberry or raspberry jelly, some falooda ( type of sweetened vermicelli),rose syrup, basil seeds and crushed ice (optional).
Notes
From the given quantity of ingredients, I could fill 3 aluminum moulds, 5 plastic Popsicle moulds and one kullhar.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2014/02/kesar-pista-kulfi-2/

Toori Chanadal

Toori Chanadal |Smooth Gourd with Bengal Gram |Sindhi Recipe
Author: Alka
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • Smooth gourds (I always prefer smooth ones than ridged, but you can choose any !) 250 gms
  • Onion 1
  • Tomato 1 large
  • Green chillies 1-2
  • Ginger just a little
  • Soaked Chanadal , a handful ( Pick, rinse with water several times and soak for at least half hour)
  • Salt
  • Turmeric powder ¼ tspn
  • Coriander powder ½ tspn
  • Garam masala powder ¼ tspn
  • Oil 1 tbspn or more
Method
  1. Peel, rinse and chop toori into small chunks (as those of onion)
  2. Peel and chop onion  finely.
  3. Now take a pressure cooker, pour about 1 tbsp or more of oil, add chopped onion and cook them till brown in colour (not too dark)
  4. Then add chopped tomato, chillies, ginger, salt, all the masalas and mix properly.
  5. Then add toori and mix well. Let it boil for few moments and then add soaked
  6. chanadal.
  7. Since fresh toori have lots of water content, so these hardly require extra water to be added to cook them,but if it is not fresh or if you do not want to take a chance, then add few spoons of water and close the lid of cooker and wait for 4-5 whistles.Put off the gas and wait till the pressure of cooker subsides.
  8. Check the consistency, it should be semi dry, so simmer further, if needed,  till all the extra water evaporates.
  9. Garnish with fresh coriander leaves and serve it with Khichdi  and/ or Roti.
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2010/12/toori-chanadal-smooth-gourd-with-bengal-gram-sindhi-recipe/
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