Kulfi was my long desire to try out from my hands. This was my attempt with kulfi, and the kufli came out well with perfect texture, flavor and color. My kids like kulfi a lot, and so I desired to prepare kulfi at home. As we include nuts to the kulfi, it is packed with health benefits. After having a heavy meal, most of them use to have pan, so I thought of preparing pan kulfi – loaded with more health benefits from pan.
I have used betel leaves, which has countless health benefits and gulkand which is one among the natural coolant and perfect for this summers. Let me share the recipe…
Taking it to the Fiesta Friday #117 hosted by Angie@thenovicegarderner.
To check out my other summer recipes, click here.
Preparation Time before cooking: 15 mins
Preparation Time after cooking: 7 to 8 hrs
Cooking Time: 30 mins
Yields – 6 to 7 kulfi
- Full fat milk – 3 cups
- Corn flour – ¾ tbsp.
- Betel leaves – 2 nos
- Gulkand – 1 ¼ tbsp
- Sugar – 4 tbsp
- Cashew nuts – 5 nos
- Pistachios – 6 nos
- Almond/Badam – 6 nos
- Supari – 1 ½ tsp (for garnish)
Full fat milk getting boiled with sugar
With corn flour mixture
Taking out the stalk
Paan paste with thicken milk
Into the mould
About to freeze
- Boil the full fat milk, once boiled, add in the sugar, mix until the sugar is dissolved.
- Reserve ¼ cup of milk in a bowl. Keep it aside.
- Take cornflour in a bowl, add in 3 tbsp of water and mix it well or until it dissolves well.
- Pour in the corn flour to the boiled milk and keep in medium flame, start stirring the milk.
- Keep in low flame, keep on stirring the milk, until it thickens. Else it lumps would be formed.
- Also scrap the sides of the vessel, and drop the scraps to the milk and keep in low flame.
- Remove the milk, when it comes to ¾ th portion thick consistency or semi thick consistency.
- Rinse the betel leaf in water, pinch out the stalk and roughly tear them.
- Take the betel leaves, cashew nuts, pistachios, almonds/badam, gulkand and ¼ cup of milk, blend them well together to a fine paste.
- Check whether the thicken milk, attains the room temperature. If so pour in the grounded pan paste to the thicken milk.
- Stir well, no lumps should be formed.
- Now pour the mixture to the kulfi mould and freeze it for 6 to 7 hrs or until it freezes.
- Once done, remove the kulfi moulds from the freezer and show the bottom in the running water or keep them in warm water for 10 to 15 mins.
- Now gently remove the kulfi by pulling the stick from the mould.
- Garnish with flavored and colored supari.
Trifle is a rich dessert layered with fruits, cream and cake or biscuits. I thought of creating a fruit trifle with summer fruits in Indian style and so named it as Summer Fruit Trifle. Let us move on to the recipe…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Summer Fruit Trifle
- Apple – ½ no
- Black plum – 1 no
- Custard – 5 tbsp
- Banana – 1 nos
- Ginger cookies – 4 nos
- Pomegranate – ¼ cup
- Custard powder – 2 tbsp.
- Milk – 3 cups
Custard powder dissolved in milk (room temperature)
Getting mixed with hot milk
Custard transferred to a bowl
Crushed ginger cookies
Getting layered with crushed ginger cookies and banana
Layered with black plum
Layered with custard and pomegranate
Layered with apple
Layered with custard
Topped with mixed fruits
Summer Fruit Trifle
- Wash the fruits and drain the water.
- Deseed apple and plums, chop them into small pieces (cubes).
- Preparing custard: Mix custard powder in a cup of milk (room temperature), after completely it gets dissolved, pour it to the hot milk, mix it continuously by cooking low flame (so lumps should be formed). Transfer it to a bowl, once the custard thickens.
- Crush the ginger cookies and keep it aside.
- Take a glass, add in the crushed cookies, layer them with banana pieces, again layer them with black plum pieces.
- Pour in 2 tbsp of custard and then layer with apple pieces, then again layer them with pomegranate.
- Pour in 2 tbsp of custard, spread it evenly.
- Top with very pieces of banana, black plum, banana and pomegranate all together.
- Refrigerate for 30 mins.
Sapotta is a delicious calorie-rich fruit like mango, banana and jack fruit. It has a smooth and grainy texture with a sweet and musky flavor. It is also known as “chikoo” or “chiki” in Hindu, “sapota” in Telugu,“sapotta” in Tamil and “sapodilla” in English.
Recently I have been trying out few summer recipes, with fruits. Already I have shared a falooda recipe, around last summer and this time when I got to see sapotta, thought of trying out Falooda. The outcome was too good, I have induced Hershey’s chocolate syrup and condensed milk for more sweetness and more flavor.
Benefits of sapotta: The Vitamin-E in the fruit moisturizes the skin and also it is rich in antioxidants and acts as an anti-ageing agent.
Do check out my other falooda recipe in this link: https://madraasi.com/2015/06/10/falooda/ and other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Taking this to Fiesta Friday #115 hosted by Angie@thenovicegarderner
Let us move on to the recipe…
Sapotta Chocolate Falooda
- Sapota – 2 nos
- Hershey’s syrup – 1 tbsp
- Condensed milk – 2 tbsp
- Basil seeds – 2 tbsp
- Falooda sev or Vermicelli – 2 tbsp
- Ice cream (Chocolate or Butter Scotch) – 2 scoops
- Peel and roughly chop the sapota into fine pieces. Keep it aside.
- Boil the vermicelli or falooda sev, drain the water and keep it aside.
- Soak basil seeds in water for 20 mins and keep it aside.
- Take a long tall glass, add in half the quantity of sapota, add in a tbsp. of basil seeds and add in a tbsp. of vermicelli.
- Pour in 1 ½ tbsp. of Hershey’s chocolate syrup, add in the leftover sapota, top in with leftover basil seeds and then little the amount of vermicelli.
- Pour in 2 tbsp of condensed milk, drizzle hershey’s chocolate syrup over it.
- Add in 2 scoops of ice cream (chocolate or butterscotch).
- Top it with little basil seeds.