Posts Tagged ‘Milk’

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.
  • Caramel Custard


    Custards and puddings are very easy to make and can be put together in a matter of minutes. They just need a little extra care while baking. Gentle heat in a water bath allows for slow cooking and is the best way to mold out a perfect custard that is not lumpy and  curdled.


    You can make them either divided in cups of individual serving sizes or all together in a big dish that can be sliced up before serving. Either way works fine. I prefer making it all together in a big dish as I find it easier to refrigerate it as a whole. This also allows my guests to decide how big or a small they’d like the slice to be.


    1 cup sugar(1/2 cup for the caramel, 1/2 for the custard)
    2 cups milk
    3 eggs at room temperature
    1 1/2 tsp good vanilla extract
    big pinch of nutmeg (optional)
    1/5 tsp salt


  • Heat sugar on high heat in a heavy-bottomed pan with a few drops of water. As the sugar begins to melt, stir vigorously with a whisk.

    Never leave the stove while making caramel as it takes just a second to burn up on you!

  • When the sugar turns dark amber in color , put off the flame and add in 1/2 tsp vanilla and mix it in. Pour the caramel into the custard dish and set aside to cool.
  • Beat the eggs.
  • Add sugar, salt,nutmeg  and 1 tsp vanilla extract and continue to beat.
  • Add warm milk slowly and mix well.
  • Pour into the dish over the cooled caramel.
  • Preheat oven to 350ºF/175ºC
  • Pour 3/4 inch hot water into a dish big enough to fit the custard dish.
  • Place the dish with the custard mix into the dish with the water and set to bake for 45 minutes or until a tooth pick inserted comes out clean. Cover and refrigerate until serving.
  • To unmold, carefully loosen sides with a clean knife. Place dessert  plate on top of the custard dish, hold tight and turn dish and plate upside down. Tap the dish gently to loosen the custard. Pour any remaining caramel syrup on to the custard.

    In the above recipe, you could replace 1/2 cup sugar and 1 cup milk with a can of condensed milk to add a little more richness