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)
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.
At a first glance, I did think it was Kesar Klfi or Mango Kulfi. 🙂 I love the way you have used carrots in traditional Indian dessert.
Thanks a lot Aruna, glad you liked it 🙂 I have totally become a fan of carrots in desserts now apart from the standard carrot/gaajar halwa.
A vegetarian myself, though I don’t eat eggs 🙂 Nice kulfi; I loove that stuff.
Thanks Novelist, glad you stopped by 🙂
My pleasure 🙂
Looks and sounds lovely. I’m just wondering though how to cook the carrots and almonds in stage 3. Do you boil them in a little water?
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 🙂
This is a very delicious recipe! Has all the ingredients I like. So I must try!
Thank you Sridevi, I have started loving carrots in desserts now 🙂 Do let me know how it turned out when you try it!
Yummy!!!!!!!
Thanks Maulshri 🙂
It looked amazing & very appetizing & that is why I made it! I loved every spoonful & so did my husband Peter! xxx
That is so good to know Sophie! Glad you both liked it 🙂
😉 xxx
I am collecting ice cream recipes. I like it that there are no eggs in it, but will I like ice ream that has no sugar?
Hi Mary. The condensed milk compensates for the sugar. Plus most carrots inherently possess sweetness in them, so it should be ok. Thanks for stopping by 🙂
Wow, I’ve never seen carrot kulfi! I’m going to have to veganize this and give it a go myself.
Please check out my blog and share your thoughts 🙂 https://tashstable.wordpress.com/
Thank you! I would also be interested to know how your veganized version turns out. You have an interesting blog 🙂