Homemade kulfi for the win!

I’ve blogged about my obsession with kulfi and vowed to make some to fulfill my insatiable appetite for it and yes, I’ve done it! It’s crazy easy! Looks like I’m not going to buy ice cream for a while now…

I know I’ve been blogging about food a lot these days. I’m not apologising for this. Well, I’m not a spring chicken anymore and most times I don’t even enjoy attending events or meeting new people that much nowadays. I’m in a phase where I just want to cook a lot and fatten my friends and loved ones up. I’m turning into a domestic old woman and boy, aren’t I a smug one too…

I’ve been cooking almost everyday and I’m loving it. For the first time in my life I don’t care that the skin on my hands are pruning up and shit from constant contact with water. Though I’ve bought some high potency vitamin E cream to soothe my conscience for the rare times it hit me that my hands look like they belong to a manual labourer’s.

Anyway…here’s how you make kulfi. All you need is milk!

Kidding, you need all-spice powder, one teabag and sugar too.

# – Boil 5 cups of milk!

# – Prepare 5 teapoons of sugar (can lessen sugar if you don’t have sweet tooth) and 5 teaspoon of all-spice powder. Mix it up!

# – Chuck sugar and all-spice mixture into boiling milk.

# – Tear open a teabag (I used masala tea) and pour the content into the boiling milk mixture. You can add some nuts or raisins too at this point.

# – Simmer till the concoction reduces from 5 to 2 cups. Took me about 30 or 35 minutes. STIR CONSTANTLY! Becareful when you’re doing this because it might boil over. I’m speaking from experience…was a bitch to clean up my stove.

# – Pour the mixture into bowls lined with clingwrap and stick them into the freezer. If you have cute bowls like ramekin you can use those too or even smaller cups. My bowls were honestly a bit too big for such a rich dessert (but I’m not complaining).

# – Best to leave them in the freezer overnight but mine were good to eat about 6 hours later. This is how it looked like after 6 hours.

# – Pop it back into the bowl and peel off the clingwrap.

# – The look reminds me of some rotten tofu I saw in a documentary :D

# – Dig into the creamiest, densest ice cream you’ve ever tasted!

Instead of all-spice you can try flavouring the kulfi with other things like pistachio powder, chocolate, rose water, vanilla and etc. The sky’s the limit!

My Obsession with Kulfi.

Does anyone know what a kulfi is? Is it commonly found in Indian restaurants in Malaysia? Please enlighten me because I can’t believe this dessert has eluded my insulated ass for the past 26 years -_-

My first taste of kulfi was in India, specifically Golconda Fort. After a longass hike up and down the fort, I stopped for some rehydration at an ice cream cart. I’m so, so, so, so glad I chose kulfi, something I’ve never heard or tried before. The one I had was made by Scoops, which makes vegan ice cream :D

# – At the bottom of Golconda Fort enjoying a kulfi stick. Hmmm hmmm!

Kulfi is possibly the best ice cream-like dessert I’ve ever tasted. Traditionally flavoured with spices and nuts, it is impossibly rich, creamy and dense. It tasted way more premium than any premium ice cream I’ve had before! In fact, between kulfi and premium ice cream, I would choose the former in a heartbeat.

# – A half-eaten kulfi stick. Took me a while to tear my mouth away so I could take a picture!

# – Posers.

We were at Paradise Food Court for apparently the best briyani rice in Hyderabad (will blog about this later) and to finish off our meals, ST intelligently ordered kulfi matka (basically kulfi in a claypot) while my fickle ass ordered Khubani Ka Meetha. Cause it sounded exotic.

# – ST’s super delicious kulfi that was topped off with crushed almond.

Well, Khubani Ka Meetha is basically stewed apricots. Unbelievably sweet, cloying and generally did not rock my socks.

# – Force feeding myself with Khubani Ka Meetha due to ST’s anal retentiveness about wasting food :(

Thank heaven, the very next day I got to eat some kulfi to erase my memory of the words “stewed apricots” at Chatt’s wedding. Chatt’s caterer had brought dozens & dozens of high quality kulfis shaped in cylinders, of which they cut into wedges and served to guests. I had about 9 cups which probably altogether was about as fattening as 6 servings of chicken spicy mcdeluxe. Absolutely not regrets.

# – The kulfi wedges from Chatt’s wedding. This picture is making me restless because I NEED KULFI!

At the wedding, I started asking everyone at our table whether it’s possible to make kulfi at home. To my delight, it is apparently super easy! You don’t even need an ice cream maker! Just a freezer, milk, sugar and flavourings. I am seething with excitement about making my 1st batch of kulfi!!!!

We also had kulfi again on our last day in Hyderabad at Bikanervala, a sweet shop cum restaurant (will blog about this later too).

# – Little pots of creamy goodness.

Honestly, this was not the best kulfi I had because it was a little too soft for my taste. But the flavours were beautiful so I whacked it all anyway :D

# – Kulfi from Bikanervala.

And now, it’s time to make up for my 26 kulfi-less years.