A Simple Delhi Style Kulfi

Apr 13

A brand new set of 365 days are here. and so are 365 opportunities to fulfill that resolution we all make on the first day of the new year, but think about all of November and December, or maybe longer in some cases. Most people resolve to get healthier, lose a little weight maybe, or try to fit into their high school jeans. But today I come to you with a rich, decadent ice cream recipe, I'll get on that resolution thing ummm like...tomorrow ;)

Actually for me, this is the perfect way to start the new year, channeling my inner 10 year-old, growing up in New Delhi, walking back from the school bus stop, only to be interrupted by the most beautiful sound of all—a ringing bell, mounted atop a rickshaw cart, stocked with a metal ice box, holding delicious Kulfis—the ubiquitous north-Indian home-made ice cream, enjoyed by anyone and everyone.

Kulfi is a perfect mid-day/evening snack, which is also affordable, universal and extremely popular liked by most people, best enjoyed on a hot day. Although Kulif's popularity peaks in the north, it is available all over India, and is truly India's home-made ice cream. Its popularity also spans the subcontinent, popular almost all over Pakistan and Afghanistan, with variations available in Iran a as well.

I remember enjoying a chilled Kulfi on my short walk home from the school bus stop, handing the man two 1 Rupee coins, in return for a skinny, tall and slender Kulfi on a bamboo stick. It was rich, creamy, sweet and so refreshing, with bits of Pistachio making an appearance every other bite, while the scent of Cardamom flavored the air around me.

The one I made today, tastes just the same but in a Matki an earthen clay pot, which is how it's sold at most brick and mortal establishments, all over Delhi, for various reasons that I can only speculate about. Perhaps it's the presentation or maybe it affects the taste, to me it's just a better experience—a more rustic one. If you find yourself in Delhi, don't miss out on enjoying a refreshing Kulfi, and if I were to recommend where to get one, it would be undoubtedly at Roshan Di Kulfi it'll be worth the wait I promise.

Before I took a bite, I held it close to my nose to get a whiff of the summer in 1987, when for this 10-year old boy, time stood still for just a few precious moments, childhood memories revived all over again.

My version of the Kulfi gets done with five basic Kulfi ingredients plus optional toppings and flavorings, and minimal prep time. The majority of the time is spent it sitting in the freezer, and it really tests you resolve to not dig in prematurely. I experimented with other variations, and also leaned heavily on a recipe I made earlier—The Rose Cardamom Canolis done in partnership with Bob's Red Mill.

Special stuff, you see! Let' look at the recipe then, but a few tips/pointer before we get to that.

Kulfi comes in many flavors and variations, with Cardamom Pistachio being the most popular one, but you can easily skip the nuts and the cardamom if you're allergic or don't like them. Cardamom on the other hand I would recommend, but there are Kulfis that don't even have that spice, so you're free to skip it, but I'd highly recommend trying to get your hands on it.

Here's a Yelp link to find an Indian grocery store near you

The Recipe

Delhi Style Kulfi
Makes 4 cups

Ingredients

1 cup heavy cream (chilled)

1 cup condensed milk (chilled)

1/3 cup Whole-milk Ricotta cheese

1/4 cup confectioners sugar

10-12 whole Cardamom pods (seeds removed and crushed fine)

Optional (but recommended) ingredients

1/2 cup toasted Pistachios (chopped roughly)

10-12 few strands of Saffron

A few drops of Rose flavoring (available at most Indian grocery stores)

Start by placing a large mixing bowl you'll be using to make this recipe in the freezer for 15 to 20 minutes.

Pour 1 cup (very) chilled heavy cream, into your chilled mixing bowl along with 1/4 cup sugar and whip the mixture with your stand or hand mixer. The goal is to incorporate all of the sugar well and achieve stiff peaks. Once you have stiff peaks, stop. Do not overchurn.

Add in 1 cup condensed milk and the Cardamom powder, 2-4 drops Rose flavoring, as well as the strands of Saffron if using, and gently incorporate with a spatula, till well mixed.

Finally incorporate 1/3 cup Ricotta cheese and most of the Pistachios (reserve some for garnish)

Incorporate well one last time to ensure even distribution of ingredients.

Pour the mixture in cups of your choice or shape, as long as they're not huge coffee mugs. Small tea cups work best. Garnish with Pistachios and

Place in the freezer for at least 4 hours, but preferably overnight.

Kulfi is done!

recipeindiaindian foodkulfidinnerdesserttraditionculture

Nitin Budhiraja

The origins of Nomaste is the result of my personal story. Nomaste is an ode to the rich diversity and versatility of Indian food, and aspires to tell a story that's memorable yet surprising. Born into a typical Punjabi family in New Delhi, India, food has always been an inseparable part of my life. My mother–through her cooking–kept our family a tight unit. I vividly remember our weekly tradition of long Sunday lunches, where for hours, the aromas would linger around in the air, making it a complete sensory experience.

And my grandmother–a lady of boundless love and tenderness–who we would visit every summer in the lovely countryside where the air smelled of all things nature and peacocks supplied the acoustics. She would pamper us with freshly harvested milk and yogurt delivered from across the street (thanks to for neighbors and their cattle), and food made with herbs and vegetables from her kitchen garden. She made every meal an act of love, and we felt it!

And lastly, my dad–a man who opened up for me the world, literally. And a man who traveled with his a family to the far ends of beautiful India and the world, exploring its endless beauty and instilling a sense of wonder along the way. Thanks to my father, I still carry with me to this day, a defined spirit of boundless exploration and creativity.

I migrated to America in the early naughts. My first week in America, was nothing to write home about. I felt homesick and missed that warm blanket of food that was familiar. I was a student studying art and as a desperate measure took matters in my own hands.

As I set out to make some Dal, a warm, comforting lentil soup, I realized how complex this seemingly simple soup was. Food apocalypse ensued shortly after. The occasional lentil found in the soup was still crunchy, and the a fistful of salt added a unique level of in-edibility, not to mention ‘eye-watering’ levels of spice.

Ironically, those days of culinary crises had a positive outcome. I was relentless, and spent countless hours in the kitchen, recreating my mom and grandma’s recipes down to the details. I understood food and its value, it helped me find a new sense of respect for my cultural roots.

The act of cooking transports me into a blissful state, something I’ve yet to find in anything else I do. As I grow, in true spirit of ‘boundless exploration’ I aspire to scratch the surface of something new or redefine an oldie and wonder if grandma or mom would approve. I think they would, and be proud.

America’s hunger for Indian food is getting stronger, yet there is lots more to be discovered, and a unique story is waiting to be told.

http://www.nomnomaste.com/

A Simple Delhi Style Kulfi

Before I took a bite, I held it close to my nose to get a whiff of the summer in 1987, when for this 10-year old boy, time stood still for just a few precious moments, childhood memories revived all over again.

The Recipe

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