Finally, Pune has some drizzles. Finally .. makes me so happy. But then I miss my Mumbai, big time.
I had kept the recipe ready for a May post, but got delayed and I never got to post it. Well who says ice creams are not for a rainy day
We both love eating ice creams so now days we usually have ice cream in the refrigerator once a week. G loves his vanilla and strawberries. While I try a lot of chocolates and fruit based. Saying that I am very picky when it comes to Chocolate ice creams. Most of them aren’t that good, locally. But the strong chocolate flavored ones are to die for. I also am a big fan of a natural fruit based ice creams. I loveee chikoo ice cream! Big time and then would be Tender coconut.
Making ice creams was such a time consuming task, this was the thought that always kept going in my head. Probably the old methods which I’d seen kept me away. Too bad, no? But after I picked this recipe…. voila! So, so easy… I feel like making ice creams every day.. hehe.. Very hassles free job & pretty quick too.
So why wait, go ahead and try to make your loved flavors at home.
Full cream milk (unheated) – 2 cups
Milk powder – ¼ cup
Heavy cream – 1 cup
Chikoo pulp – 1 cup
Sugar – ¾ cup
- Peel and cut the chikoos. Remove the seeds and chop it roughly. Pass it through a mixer and make the pulp.
- Whisk the milk and sugar in a mixer for at least 2-3 mins.
- Add the milk powder and chikoo pulp and whisk again.
- Finally add the heavy cream and whisk for 1-2 mins.
- Transfer it to an air tight container and set it in the freezer for 10-12 hours.
- Ready to eat.
- Always use unheated milk when making ice cream.
- You may use any heavy cream like Amul, Rich, Niagara, etc. Never use malai.
- Adjust the sugar levels as per your taste as well as the sweetness of the fruit.
I am drooling even while I am writing this recipe. Mind you I just finished a lot today morning, still I want more. That’s the thing about kulfi, especially when it is prepared at home. When I used to stay in Dombivali, we used to often bring kulfi from a famous shop called “Shreeram”. There were various flavors offered like pista, chickoo, gulkand, mango and the famous malai or mava kulfi.
After we moved to Pune I saw a lot of ice cream parlors but hardly any Kulfi shops. I had mastani (milkshake topped with ice cream) various kinds of ice creams, fro-yo, gola and what not BUT where’s that authentic kulfiwala. Thanks to a native friend we found out Ganesh Kulfiwala, a simple roadside kulfi stall near Karnatak High School, Erandwane, Pune. One of the most awesomest Kulfis I have ever eaten in Pune and the taste beats many well-known ice-cream flavors. (Btw I am still drooling…slurrrp.)
This summer I started preparing ice-creams at home and let me tell you, it is a treat to do that. If you know the right recipe it is one of the easiest albeit yummiest things to make. Bye bye to post lunch drive in the heat to get an ice-cream to quench the ice-cream cravings. Just open the freezer and viola!!!!
I made this kulfi for my mom who was visiting me over a weekend. I loved the way it turned out. Here’s the easy mava malai kulfi recipe. Prepare it, stock it and enjoy it for a lazy afternoon with your loved ones.
Whole milk (not heated) – 2 cups
Milk powder – ¼ cup
Corn flour – 1 teaspoon
Sugar – 1 ¼ cup
Fresh Khoya/Khava/ Mava – 1 cup
Kesari milk masala or dry fruit powder – 2 teaspoons
- Heat 1 cup milk in a pan and add milk powder, corn flour, and sugar to the remaining 1 cup. Mix together and add it to the pan.
- Reduce the milk to nearly 1 ½ cups.
- Meanwhile roast the khawa/khoya/mava in a pan for 3-4 minutes by constantly stirring it.
- Cool down the milk mixture and mava.
- Once cooled add the mava to the milk mixture and churn it together once in the mixer/ churner.
- Finally add the dry fruit powder and pour the milk in the kulfi molds or an air tight tin for 9 – 10 hours.
- Once set unmold and serve.
- You may also set this kulfi in small earthen pots called matkas.
- Adjust the sugar quantity as per taste.
- Always use full-cream milk i.e. whole milk for making ice-creams and kulfis.
Summer brings back memories from my childhood days. It was always visiting my grandparents and later visiting my native place Dapoli in Konkan. We used to indulge ourselves in mangoes, jackfruits, cashew nuts (not the dried ones), karvanda, and lot of idle time lazing around. There are times I remember when we made ice-creams at home. It used to be like a big event. Everybody would be excited, especially me and my brother. But what I never liked was the preparation time and the patience that were needed till it sets. I still dislike that part. ;-), but can’t help, cos who doesn’t like the end result.
I wanted to enjoy homemade ice-creams without the fuss and time consuming preparation. I remember the terms like GMS, CMS powders and then homemade cream and loads of other things…Phew. I was looking for some easy and quick ice-cream recipe. I stumbled upon this watermelon sorbet recipe while I was watching some video on youtube and after it finished, came the usual suggested videos. Thanks to Nestle Milkmaid I made this watermelon sorbet, which for me is a perfect cooler on a hot summer day.
- Water melon juice (without sugar) – 4 cups
- Sweetened Condensed Milk (Nestle Milkmaid) – 150 ml
• Mix the water melon juice and the sweetened condensed milk (Nestle Milkmaid) together in a mixer for 5 mins.
• Transfer it to an air-tight container and freeze it for at least 10 hours.
• Serve once set.
• Adjust the quantity of condensed milk as per your taste.
• You can either set the sorbet in an air-tight container or in an ice-cube tray.
I scream, you scream we all scream…WE LOVE ICE CREAM!
Very First Ice-Cream Post!!!
Excitement + nervousness + anxiety = me making ice-cream for the first time. While the ice-cream was in the process of setting I felt like a kid waiting to open his birthday presents. (I am always eager to open presents even now. But who isn’t??)
This recipe is by the famous chef Sanjeev Kapoor. I never thought making an ice-cream was so darn easy. Definitely happy with my first attempt, although it has scope for improvement. I am happy that it was not crystallized. This opens a new gate to making more ice-creams. I made some teeney weeny, itsy bitsy changes to the main recipe, but made sure that it did not change the actual recipe. So here it is..tadaaaa!!!
Milk (skimmed) – 2 ½ cups
Amul Fresh cream – ½ cup
Corn flour – 1 tablespoon
Brown Sugar – 5 tablespoons
Vanilla Essence – 1 teaspoon
- Mix the cornflour in ¼ cup milk and keep aside.
- Boil the remaining milk in a pan.
- Add sugar and cornflour mixture to it and cook for 4-5 minutes on low flame. Keep stirring in between. Set aside to cool it.
- Add fresh cream and vanilla essence.
- Transfer it to a shallow container. Cover it and tip it in the deep freezer till almost set.
- Divide the mixture into two portions and blend/ churn each portion separately in a blender till smooth.
- Transfer each of the two portions into the shallow container.
- Cover it with cling film and then put the lid.
- Freeze until firm. Scoop and serve and enjoy.
- I used amul fresh cream. You may use any of your choice.
- In this recipe it wasn’t mentioned whether to use full cream milk or skimmed. I used what was available with me. For best results I feel we should use full cream milk.
- The recipe called for normal white sugar, I used brown sugar instead.