Well, so that s it. Ever since i got that jet plane feeling, i ve been acting as though someone hit the fast forward 10X button in me. And i ve become that cranky monkey who doesnt want to get along with anyone for no reason. Come on, please tell me, you have some of those days too. To put an end to that cranky monkey phase, i knew i needed to put my feet up and take a deep breath. Plus i must gorge on plenty of desserts. Which is precisely why i went to town and whipped up this uber delicious creamy dense kulfi. Please excuse the pictures. I found it quite a task to capture these yum beauties in this sweltering heat. Nevertheless, this kulfi is to die for. If you are one of those folks who like the authentic saffron and almond kulfis, please do try this. This will change your mind for sure!
Prep Time: 10 mins
Cook Time: 20 mins
Freeze Time: Overnight
Makes 6 kulfis
Allergy Info: Soy free
Milk 1 c ( see notes)
Condensed milk 1/4 c
Butterscotch chips a handful
Raisins a handful
Corn flour 1 tbsp
Water 2 tbsp
Sugar 2 tbsp
Vanilla extract 1/2 tsp
Salt a small pinch
Popsicle moulds ( see notes)
1. Use high fat milk for a thicker creamier kulfi.
2. In case you dont have popsicle moulds, pour into a freezer safe container that s large enough to hold the mixture. Freeze, slice and serve topped with some butterscotch chips.
3. The amount of sugar varies on how sweet you want your kulfi to be. I found 2 tbsp enough but feel free to adjust
In a pan, combine condensed milk, sugar, milk and butterscotch chips.
Heat and bring to a rolling boil.
Once it comes to a rolling boil, add vanilla and turn the flame to medium.
Now keep stirring the mixture until all butterscotch chips are melted fully.
Once done, combine corn flour with water and mix well.
Add this to the mixture and mix well.
You will find that the mixture thickens immediately.
Give it a nice stir and cook for 1 min on medium flame.
Once done, switch off and let cool for about 15 mins.
After 15 mins, stir in the salt and raisins and mix well.
Pour into moulds and freeze. ( see notes above)
An hour later, stick popsicle sticks into the moulds and freeze overnight. ( I dint use these sticks as my moulds have sticks in them)
Before serving, immerse the moulds into water for about 1 to 2 mins.
Unmould and serve immediately.