Category: Dessert

India is a land known for its sweet. You could say – “Give us milk we will give you a dessert a million ways”. Kulfi is the traditional Indian ice cream sans eggs. It is denser than Ice cream and made with whole milk by reducing it to thicken it and set it earthen pots. It was traditionally flavoured with Malai(cream) , elaichi (cardamom) or Saffron. If you are an Indian you will have fond memories of relishing it irrespective of the weather and running to buy it from the vendor who calls out to you from his cycle by ringing a bell.

This was made on R’s birthday combining two of his favourites chai and kulfi. Chai is tea brewed with milk so it doesn’t need suffix of “tea-latte” .

Need –

• 2 cups -whole milk
• 1 tbsp – sugar
• 1 pinch saffron
• 2 tbsp – Milk powder
• 2 cup -milk
• 1 cup -water
• 1 tsp sugar
• 1 tsp – Tea leaves
• 1/2 tsp tea masala or (3 cardamom pods , 1inch ginger , 2 cloves , 1 inch cinnamon)
• 1/2 can – condensed milk
• 2 tbsp fresh cream

Process-

• Make rabdi by reducing 2 cups milks to 1 cup by simmering. While simmering the milk will release the sugars in it and give it a pink tinge. Now add the sugar and saffron and cook further for 5-10 minutes. Keep aside to cool
• To make chai , in a pan take 1 cup water, sugar and tea leaves and add the spices. Boil it till the leaves imparts a beautiful colour. Now add the milk, bring to a boil. Strain and keep aside to cool.
• Now milk the tea , rabdi , condensed milk and fresh cream and mix well. You could use a whisk.
• Pour in popsicle mould or into disposable small plastic cups. This helped me give a beautiful design to the kulfi. Freeze for 6 hours or till set and serve.
• I served it with some melted dark chocolate mixed with cream and bourbon.
• You could use the ice cream sticks to stick in the middle of the cup after pouring the mix in the moulds.