No fancy ice-cream maker, no churning, no nothing is needed to make this super simple ice cream.
By Radhika Penagonda
I will warn you that this Kulfi is rich. Rich, creamy, dense, nutty and full of flavor. What’s a Kulfi if it is not rich, right?
And I bet, no one can tell there’s carrots in it!
- 2 – ½ medium – large carrots
- ¼ cup almonds
- 2 -1/2 cups whole milk
- a pinch of good quality saffron
- 1 can (14 oz) sweetened condensed milk
- 10 pistachios, grated or coarsely crushed
- 2-3 bamboo skewers / sticks
- 6-8 steel lotas / cups for molds
- aluminium foil to seal the molds, cut into squares to fit the cups
- muffin pan ~ optional
- Wash, peel and slice the carrots into ¼ inch rounds. Pressure cook carrots and almonds in just enough water to cover them or cook on stove top until soft. When cooled, puree cooked carrots and almonds in a blender.
- Bring milk to a boil in a heavy bottom saucepan. Squish saffron between your fingertips, sprinkle it into the boiling milk. Stir in the carrot-almond puree and simmer stirring intermittently (to avoid scorching at the bottom) until it reduces to about half, about 25 mins.
- Empty the condensed milk into the saucepan, stir to mix well and simmer for another 5 mins. Switch off the stove and keep the saucepan aside. Garnish with grated or crushed pistachios, stir and let cool to room temperature.
- Wash and dry the steel lotas or cups and arrange them in a muffin pan (comes in handy to keep them arranged neatly in the freezer)
- Cut the bamboo skewers into 3 parts. Repeat with the rest.
- Pour the kulfi mix into each of the lotas. Wrap with aluminium foil. Stick the cut skewers in the middle of the foil and wrap the foil in the lota / cup with the stick dipping into kulfi. Place in the freezer for at least 4-6 hours or overnight.
- To unmold, dunk the lota in a cup of room temperature water for a couple of mins.
- Twist the stick to unmold. Enjoy!