Posts Tagged ‘Cream’

Malai Kulfi / Creamy Indian Pistachio Popsicles



The other day, my preschooler picked up the word ‘humongous’ from Sesame Street’s word of the day and threw it into every possible sentence he could make. He managed to use the word fittingly at most times. Picking up the fat Oxford dictionary he quipped “Mama, this book is humongous”. Looking up at his dad he admiringly declared “Papa is humongous”., “I have a humongous thomaph ache” he whined, calling for attention. I was pretty pleased at his newly adopted vocabulary until, he caught me while cleaning up his toys, sprawled on my fours with my rear end jutting right into his face. “Wow! Mama has a humongous bum” he exclaimed, sending me fleeing to the bathroom’s full sized mirrors, glutted with self doubt and loath, wondering and checking if it was a pertinent use of his new lexis or was it his inexperience. Like the time he called the ant or his pinkie humongous?  Or, was my binge eating finally catching up on me?

kulfi200Nah!! The eternal optimist in me quickly brushed it off as an innocent inappropriate remark. After all he was only a naive 3 year old who had just called his dad humongous (no offence Hon, 5 ft 8’’ does not a tall man make). OK agreed, I thrive on denial and like to lash out on others when I’m victimized. But, I was certain it was just a bad choice of words and to show off how convinced I was, I decided on indulging in one of the richest possible Indian desserts.

Disclaimer:This dessert is solely for proving my conviction and is not recommended for people who are worried about their waist line and definitely not  for those who take their 3 year olds outcries seriously.

This is one of the easiest recipe for an Indian dessert, that is just impossible to go wrong with.  If you are really calorie conscious, but find it hard to resist this treat, you can use 3 slices of bread with sides trimmed off, blended to a smooth powder, instead of the 1/2 pint heavy whipping cream. It provides the creamy texture to the kulfis without adding fat. And frankly, there is no difference in taste.


2 , 12 oz cans of evaporated milk
1/2 pt (8 oz)  heavy whipping cream or 3 slices of white bread with sides trimmed out.
1/3 cup sugar
1 tbsp chopped pistachios
1/4 -1/2 tsp crushed cardamom seeds
pinch of saffron


  • Blend all the ingredients together to a nice fluff.
  • Pour into kulfi molds and freeze for 7 –8 hours. If you don’t have kulfi molds, pour into ice trays and insert tooth picks for sticks.
  • Garnish with chopped pistachios and strings of saffron while serving.
  • Butter Chicken / Murgh Makhani


    The most popular Indian dish around the world, the Murgh Makhani, it is said, has its recipe traced backed to the Mughal rule in India. I can’t vouch for its history but I’d surely say that this dish is as magnificent and grand as the Mughals were.

    Traditionally this dish is prepared using grilled or pan roasted boneless chicken marinated overnight in a spiced yogurt mixture. I however like to use chicken with bones because I hate to lose out on the flavor the bones impart to the meat.

    butter chicken

    Ingredients -for the tandoori chicken

    2 lbs skinless chicken, cut into desired size
    11/2 tbsp fresh ginger garlic paste
    3/4 cup fresh yogurt
    1 tsp paprika/kashmiri mirch (mainly for color)
    1 tsp [amazon-product type=”text” text=”cayenne pepper/red chili powder”]B0001UQVUM[/amazon-product]
    1/2 teaspoon ground black pepper
    1 1/2 tsp kashmiri garam masala
    1/2 tsp [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product]
    1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
    1 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product] 
    2 tbsp lemon juice
    salt to taste
    2 – 3 tbsp refined vegetable oil/ butter for basting

    Ingredients – for the gravy
    11/2 tbsp ginger garlic paste
    5-6 tomatoes pureed (or 1/2 cup tomato paste mixed with 3/4 cup water)
    1/2 tsp [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product]
    2 tsp paprika/kashmiri mirch
    1/2 tsp ground black pepper
    2 –3 tbsp butter
    2 tsp minced cilantro
    1/2 cup half & half
    1 1/2 tsp kashmiri garam masala
    1 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product] 
    1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
    2 tbsp cashew nuts,  soaked in water and ground to a fine paste (use almonds if you have started worrying about all the calories)
    2 tbsp of refined vegetable oil/ butter
    1/4 tsp sugar
    1 tbsp fresh cream for garnish
    1 tbsp chopped cilantro for garnish


  • Make a few slit on the pieces of chicken on all sides using a sharp knife.
  • Mix the tandoori portions of paprika, [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product], [amazon-product type=”text” text=”cayenne pepper/red chili powder”]B0001UQVUM[/amazon-product], salt, black pepper and lemon juice into a smooth mixture and apply liberally on the chicken pieces on all sides and set aside.
  • Prepare the marinade for the tandoori by combining, the salt, yogurt, ginger garlic paste, garam masala, [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product], [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product],salt and soak the chicken pieces in and refrigerate over night(make sure to bring it to room temperature before you broil it the next day)
  • Broil or pan roast the chicken  for about 10 – 15 minutes, turning it over every few minutes while basting with butter or oil to keep it moist.
  • Heat butter in a pan and stir in cumin and ginger garlic paste and sauté for a minute.
  • Add [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product], black pepper, cashew nut paste, minced cilantro, tomato puree, [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product], garam masala, sugar and salt bring to boil.
  • Simmer and stir in cream or half and half.
  • Add water if the gravy is too thick.
  • Add the tandoori chicken and cook on low heat for 5 – 10 minutes.
  • Take off the flame and garnish with cream and chopped cilantro.
  • Serve over Basamati rice or with Indian breads.