Life has been crazy and intense for me the past couple of months. Honestly, I was not pushed to update the blog, even though I’ve had this recipe with me for a few months now. But it’s ok, because we all know that’s how life is, you can’t always be on ups, because we would never appreciate the ups without the major downs. The challenges thrown at you, are supposed to build you, your patience and strength of character. It’s all part of adulting that we hate right? 😛
Anyway, so this recipe was such a fluke, and so easy (I know I say this about almost every recipe, but seriously, it’s a one pot wonder). Who would have thought making kulfi would be this easy?! So how did this come about? Before I start I have to point out that is a cheat recipe, and I apologize to those of you across the world who do not have access to desi mithai, I don’t know of alternatives… yet. So, we had an excess of barfi left over, and it was becoming hard and dry, and getting to the stage where no one wanted to eat it anymore. It seemed such a pity to throw away a decent amount of barfi. I felt like it needed to be upcycled. I had heard about using barfi instead of khoya for making kulfi, and decided to make a Ghee Shakar project out of it. What ensued, was delightful. It requires very few ingredients, that are mostly easily available, and is a great way to use up excess amounts of mithai. Even if you need to go out and buy barfi solely for this purpose, you must, because seriously, it is worth it! Better than the kulfi from the market, and for the most part you know exactly what’s gone inside it. I have not tried it with any other kind of mithai, but if you do, leave a comment and let me know how it turns out.
NB: Excuse the pictures, this was made in July and it was just to hot to photograph without a pool of sweetened milk developing around the edges. However, a part of me also feels like it gives it a rustic charm almost.
You will need kulfi or popsicle molds for this particular recipe, but I also poured the excess mix in a small ice cream container and it worked out just as well, served as frozen slices.
- 1 Liter Milk
- 5-6 pods of Cardamom seeds (out of of the pods)
- 1/4-1/2 kg Barfi
- 5-6 Tbsp Evaporated Milk Powder (like Nido)
- 1 Tbsp Kewra
- 1/2 cup crushed pistachios
- In a large saucepan, bring a litre of milk to a boil. Add the cardamom seeds and let them steep. Bring the heat down and simmer.
- Cut up the barfi in fine slices or crush them before adding them to the milk. Cook the barfi and milk, until the barfi completely dissolves. There is no need to add extra sugar, as the sweetness of the barfi is plenty.
- Add the evaporated milk powder and stir. Simmer for another 5-10 minutes.
- Add the kewra and mix well.
- As a final step, add the crushed pistachios. Take off heat.
- Cool down to room temperature and pour into kulfi molds (they are made of stainless steel or aluminum) or into regular popsicle molds.
- Place in the freezer for at least 5 hours. To remove from mold, run under lukewarm water, with lid on and gently pull out with the help of a butter knife. Serve with an extra garnish of crushed pistachios if you prefer.