Almond Kulfi
"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."
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
Mrs B
Worcester Park, Surrey
I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London.
I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too!
I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food!
I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them!
<img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif">
My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly.
As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too.
If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
