Carrot Kulfi

For as long as I remember, I’ve had a sweet tooth. Supermarkets here typically contain ice cream tubs, pastries and cakes. If I want to satiate my craving for Indian desserts, I have to make it at home. And thus began my first attempt at kulfi! Kulfis are a type of ice cream from India which are conical in shape and served on a stick. Since I did not have sticks at home, I decided to use a muffin tray to get a round shape and serve it in a bowl. The visual representation is different from the usual kulfi – but the taste and the feeling of eating a kulfi turned out to be just the same. Ever since I made Carrot Kheer , I’ve wanted to continue using carrots in desserts. Carrots enhance the rich texture required in kulfis. I was also happy with the colour that I got – it reminded me of the golden yellow colour of alphonso/hapus mangoes. Everyone at home loved the dish and that made me really happy.

Recipe Details :
Makes: 1 muffin tray
Time: 60 mins
Difficulty: Easy

Ingredients :

  • 3 medium carrots
  • 3 cups milk
  • 5-6 saffron threads
  • 1/4 cup almonds
  • 1 can unsweetened condensed milk
  • 8-10 pistachios (optional)

Carrot kulfi

Carrot kulfi


Method:

  • Soak the almonds in warm water for 30 mins and peel off the skin.
  • Wash and peel the carrots. Cut them into rounds.
  • Cook the carrots and almonds together on a medium flame. Once they become soft, switch off the flame. Let it rest for around 15 mins at room temperature.
  • Now pulse the cooled almonds and carrot mixture in a blender into a purée.
  • Take the milk in a vessel and bring it to a boil. Add saffron threads into the boiling milk. Then add the blended mixture into the milk and keep stirring.
  • Once the milk has almost reduced to half, add in the condensed milk. Stir well and let the whole mixture remain on the flame for 5 more mins.
  • Finally switch off the flame and let the whole mixture rest in room temperature for 20 mins.
  • Now pour the kulfi mixture into the muffin tray and keep it in the freezer for around 4-6 hrs. Before serving, keep it out for some time so that you are able to removed the hardened ice mold easily. Enjoy this delicious carrot and almond kulfi which will make you want to eat more.

Tips:

  • Keep stirring the mixture when it is on the heat. You don’t want the milk to scald and stick the the bottom of the vessel.
  • Let the mixture come to room temperature before pouring into moulds and freezing.
  • You can cover the top of the muffin tray with plastic wrap while it is setting to avoid “skin” formation on the surface of the kulfi.
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18 thoughts on “Carrot Kulfi

    • Thanks Corina! For stage 3, its not necessary to add water. For faster steaming of carrots, you can just sprinkle some water. You just have to ensure the carrots don’t get burnt, so as long as one is near the flame and continuously monitoring the carrots, it should be fine 🙂 Do let me know if you try it 🙂

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