Recipe by Mrs B
This is a simplified and much quicker way of making Kulfi, a traditional Indian dessert. Serve it now on the Zaar World Tour 2005, or make it for Diwali (festival of lights); the most widely celebrated festival in India. This year Diwali falls on 1 November (I think). The recipe comes from a cutting I saved from the November 2001 Sainsbury’s magazine. You can change the teaspoon of vanilla extract for 2 tablespoons of brandy if you wish. Freezing time is included in the ccoking time.
Top Review by Charishma_Ramchandani
I'm sorry but this was a total failure. Kulfi is not at all like this. I yet followed the recipe and prepared it to celebrate a few good things in my life..but, this turned out terrible. My guests were very upset and I had to end up offering them Kit Kat chocolates whereas they were expecting "Kulfi". When I saw the recipe, I had a doubt whether it would be good or not, and so I went ahead and added 2 tbsps. of Hintz Dutch processed cocoa powder to the remaining ingredients. It didn't turn out nice...this is one thing I'll never make cos it ruined my celebration completely.
- 110 g ground almonds (4 oz)
- 1 tablespoon sliced almonds
- 8 whole blanched almonds
- 1 (410 g) can evaporated milk (14 oz)
- 4 tablespoons superfine sugar
- 1 teaspoon vanilla extract
- grated chocolate (to garnish) (optional)
Directions See How It's Made
- Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
- Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
- Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
- Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.