Its been a while since I've indulged in Indian dessert. The last would probably have been back in March when I was in India, blissfully chomping down premium barfi's from Lyallpurs. The indian sweets back in Kuala Lumpur, sadly - does not give my tastebuds the kind of zing the way the sweets from Lyallpurs do it and hence I indulge in indian sweets sparingly.
Babe_kl was kind of enough to host Merdeka Open House 2009 yet again. Since the theme called for the preparation of a traditional ethnic sweet dish - I decided to roll up my sleeves and prepare an Indian sweet dish different from the regular South Indian Kesaris and Athirasams ubiquitously found in Malaysia.
Kulfi, which you'd probably find in North Indian restaurants in Kuala Lumpur, is a popular Indian ice cream made out of milk and cardamoms. I prepared a plain version but more often that not you would find versions with almonds and pistachios which are just as lovely.
Kulfi
1 tin of evaporated milk
3 cardamoms - lightly pounded
6 strands of saffron
3 tablespoons of single cream
2-3 tbsp sugar
1. Add evaporated milk to a heavy bottomed pan with sugar and cardamoms. Cook over low heat for about 10 minutes while continuously stirring and scraping bottom until sugar dissolves and milk thickens slightly.
2. Remove milk from heat and remove cardamom pods. Add saffron and cream to milk and well. Allow to cool.
3. Once cool, put mixtures into kulfi moulds. ( I didn't have moulds and so I simply filled them up in little shot glasses)
4. Freeze in a freezer and stir once every hour for the first two hours to prevent formation of ice. Freeze for at least 4-5 hours before savouring the blissful milk ice cream.
