Tag Archives: Sweets

Kulfi

Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi throughout the country; this recipe produces by far the best I have ever eaten. It serves eight.
Preparation and cooking time: 1hr 30 minutes approx.

Kulfi

  • 4 pints (2¼ litres) whole milk
  • 12 green cardamoms
  • 10 tablespoons granulated sugar
  • 3 tablespoons flaked almonds
  • ½ pint (275ml) single cream
  • 2 tablespoons finely chopped unsalted pistachios

Bring the milk to the boil in a heavy pot. Turn down the heat so as to allow the milk to simmer vigorously without boiling over.
The milk must reduce considerably, to about one third of its original amount. Stir frequently as the milk simmers, incorporating the skin which forms on the top, and scrape and stir the milk that dries and sticks to the sides of the pot.
While the milk is simmering, take the seeds out of the cardamom pods and grind finely. Stir them into the milk.
When the milk has reduced sufficiently, stir in the sugar and the almonds. Simmer for 2-3 minutes until the sugar dissolves completely.Kulfi1
Take the milk off the heat and allow it to cool slightly. Stir in the cream and half the pistachios.
Put it into a square or rectangular vessel that will allow the mixture to sit 2-3 inches (5-7.5cm) deep. Cool completely. Cover and place in the fridge for about 30 minutes. Sprinkle over the remaining pistachios and return to the freezer until set. Remove the kulfi from the freezer 15 minutes before serving and cut into ½ inch (1cm) cubes.

 

(Picture shows here are not original)

Gulab Jamons

These are very light, soft, sponge-like sweets soaked in a light, flavoured syrup. They are easy to make and a delicious conclusion to a spicy meal. Serve warm or cold.
Allow three to four per person and sprinkle with a little brandy for a really special sweet.Gulab Jamons
Makes 16.
Preparation and cooking time: 30 minutes approx.
For syrup:

  • 8 oz (225g) granulated sugar
  • 6 green cardamoms
  • 4 cups water

For Jamons:

  • 6 tablespoons full fat milk powder
  • 2 tablespoons self-raising flour
  • 1 tablespoon melted butter
  • A little cold milk to bind
  • Oil for deep frying
  • Gulab Jamons2

Put the sugar, cardamoms, and water into a pot and bring to the boil. Turn down the heat and simmer the syrup for about 15 minutes.
Meanwhile sift the milk powder and flour into a bowl. Add the melted butter and rub into mixture with fingertips until it resembles fine breadcrumbs.
Add the milk a little at a time, drawing in the mixture to form a soft dough.
Put the oil on to heat and divide the dough into 16 parts. Roll each one out in the palms of your hands into a little ball.
The syrup should be ready by now. Take it off the heat so that it may cool slightly before having the jamons out into it.

Test the oil by putting in one ball of dough. The oil must only just be hot enough to make the dough rise to the surface after a few seconds and to fry it very gently. Adjust as necessary.
When the oil is at the right heat, put in as many balls of dough as your pan or karahi will easily take.
Move the pan about carefully to keep the jamons moving until they rise to the surface of the oil.
When they are at the surface keep moving them about with a slotted spoon to ensure that they cook evenly.
The jamons will almost double in size as they are cooking and will turn a deep, golden brown colour. This should take about 4-5 minutes.

Gulab Jamons1
Drain on kitchen paper, allowing to cool for five minutes and drop them into the syrup.
The jamons will be very soft and easily broken until they have cooled, when the texture will become firmer.
Serve with a few tablespoons of the syrup for each person.

 

(Picture shows here are not original)