Friday, 12 April 2019

Kulfi

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Ever since I first discovered it, I've always thought Kulfi wonderful stuff. And I had no idea, literally for decades, that it is such a simple thing to make. Research into recipes for Kulfi was prompted by the double discovery of (i) the availability in Pisa of evaporated milk, in industrial quantities, in the ethnic food-shop down near the station (which is a complete time capsule selling tinned goods from sixty years and more ago, when the far-flung outposts of empire required a reliable supply of Spam, and Marmite, and tins of corned beef and other such wonders), and (ii) a range of frozen desserts which suit my Ma's increasingly compromised diet, and which by happenstance come in plastic containers which are exactly the shape and size for re-use as kulfi moulds, in traditional kulfi shape.
This recipe is the simplest form of kulfi that I've found. There are many more elaborate versions, and I expect I might progress to those once I've got bored with this plain version - I can't see that happening any time soon, though.

For four individual  servings.

Ingredients:

2 cups (i.e 1 can) of evaporated milk; 1/2 cup of gorund almonds; 1/2 cup sugar; 2 tsp almond flavouring.

Method:

1. Combine all the ingredients and stir to amalgamate thoroughly.  Leave in the fridge until properly chilled.

2. Churn in an ice-cream machine until the mixture has visibly thickened, but is not so thick that it won't easily be transferred into the individual moulds.

3. Transfer the mixture into individual kulfi moulds, and freeze for at least two hours until firm.

4. To unmould, briefly wrap a hot cloth around the outside of each mould and ease the kulfi out to stand proud on its plate.

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