Prep 10 mins
Cook 4 hrs
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.
- 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)
- 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.
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.
If you love almonds, you’ll love this recipe: a wonderful celebration of almonds! Absolutely delicious and SO quick and easy to make! I rarely go to Indian restaurants because I don’t like hot spices, and I have never eaten Kulfi. Being on such unfamiliar territory, I made this exactly to the recipe, right down to the serving suggestions! Well almost. I reduced the sugar by half a tablespoon and added half a tablespoon more of the ground almonds, hoping I wasn’t going to upset the balance and thereby wreck the recipe. When I am venturing into new culinary domains, clear instructions are just SO essential. Caroline’s instructions here were excellent! Because the Kulfi was to be sliced just prior to serving, I placed it in a shallow Tupperware container, and covered it. That made it easy to place a cake slide under the slices to get them out of the dish. I thoroughly recommend this recipe. And don’t think it has to be served as part of an Indian meal: it would be a great dessert to serve after any meal. Everyone absolutely loved it. Thank you, Caroline! — Sep 18, 2005