Kesar Kulfi Recipe | Step By Step Recipe to make Kulfi at Home

Kulfi or Qulfi, as it might be referred, is the Indian version of Ice cream. It resembles Ice cream in the context that it is a frozen dessert with appearance and taste almost similar but it's more denser and creamier. I was literally blown away by the creaminess it had.

I have always wanted to make this at home. Though something or the other kept me from trying it. So I am glad that I finally made kulfi at home, for the simple fact that this got excellent reviews from everybody at home. In fact, Daddy even asked if I made it or bought it from store. Though he hardly eats sweets, he liked it so much that he had the entire scoop that was offered. And not to mention that hubby dear was impressed with the taste. So I highly recommend you to try.

The recipe is from Milkmaid tin cover. I was collecting the covers during my college days. I even sent couple of them in exchange for their recipe booklets. I think I must have their entire collection of recipes, unless they came out with new ones. This was the reason why I went in again for shopping to get unsweetened khova. And during a discussion Athamma told the boys that I was going to make ice cream. Since then they were after me, asking when I was going to make.

Ok you may notice that it's almost runny, well what else can be expected when I was running around to get the nuts.

Just for that I got up early wanted to get it done, before they wake up. As expected the first thing they asked was where was the ice cream. Peddu won't budge until I showed to him and said it's still not ready. I had got these popsicle moulds long back in hope of making them during Cool comforts theme. And I couldn't find my kulfi moulds. So decided to make them in these cute coloured ones.

Kids were deciding which colour they wanted. While I was planning how to hide these from them to freeze them. Finally sent it across to Amma's place in hope they won't know. But I came to know that they went and conquered! Well ice cream can make you do things right..:)

I was always planning to make 'Matka Kulfi' Those cute small individual pots always look so pretty. There was a time when I remember my friends saving up those matkas. But since I couldn't get those, I thought these plastic moulds were much better. Only later I realized that those were really frozen and the top that had the stick came off. I was puzzled wondering how one will remove it. I had my eureka moment at about midnight when the thought struck that I could immerse in hot water to release the kulfi. Well this everyday science was amazing I tell you.

Since I selected on Kesar Kulfi, I had no other choice right way. Though traditionally malai, rose, mango, cardamom are made. I have seen some newer variations like apple, orange, strawberry kulfi too. But considering the fact that I make ice cream at home, this was easy as it doesn't involve whipping, and it turns out to be a solid, dense dessert.

Though kulfi was prepared by evaporating sweetened and flavored milk by slow cooking, these days you can quickly make it by using sweetened condensed milk. The slow cooking method, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density. I am sure that yielded great taste. And I was able to get it in this version too. (source referred from wiki)

Kesar Kulfi calls for kesar powder. I googled to find out that Kesari powder is actually the leftover bits after harvesting pure saffron. It is also mixed with turmeric so it does impart color & has some fragrance. I am not sure how accurate this info is, but it's fine for now as I anyway used Saffron strands in this recipe.

Step by Step pictures to make Kulfi Recipe

 Condensed Milk, Milk, Plain Khova, Flour

This is where I pulsed the khova back to the mix.

Does it look like a plastic cover is on the kulfi? Well you are wrong, that's just after taking it out from the plastic mould by dipping into hot water.

Ingredients Needed:

Condensed Milk - 1 tin (400 gms)
Milk - 4 cups
Plain Kova / Unsweetened Khova - 100 gms
All purpose flour / Maida - 1 tbsp
Saffron strands - few

How to make Kesar Kulfi at home:

Take the saffron strands, add hot milk and keep it aside.

In a bowl, take the flour and mix with milk to form a smooth paste.

In a thick bottom pan, take the condensed milk and milk. Put it in low flame and continue cooking.

Add the flour mix to the pan. Then add grated kova to the boiling mix. At this point the mix might thicken and kova may not mix well. you can remove, strain and pulse the residue for couple of times to get a smooth mix.

Then put it back and bring it to boil, while you are constantly stirring. When it really boils out, simmer and continue stirring for 5 mins in simmer.

Once done, allow it to cool completely. Stir it couple of times to make sure skin is not formed on top.

Transfer to moulds and freeze overnight.

Notes

If you are going to use popsicle moulds like I did, then once it's frozen, dip them into hot water. The kulfi will easily come out.

I didn't add any nuts to the kulfi as my kids don't eat. But I garnished with almond and pistachio slivers

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How to make Chhole Masala / Channa Masala | Step by Step Recipe

We have been using this Everest brand for years, yet never bothered to check out the recipe at the back. Yesterday when I went to buy something else for tomorrow's post, I remembered that my Chhole Masala pack was getting over. So picked up this packet. Just on thought checked the recipe that was listed. I was surprised that the recipe was different from what I make. Now the recipe I make is adapted from what Amma makes and I always that she got the recipe from this. Seeing that it is different decided to make it this morning. 

I had a different plan for today, that will be made next week..:) After all I am blank on ideas on what to make for the Crunchy snacks and stocking up whatever idea I can get.

After much hungama, which I will share in tomorrow's post, this got done and sent for everybody's lunch today. Since it's the "chennai" masala that chinnu loves, he was happy to have it for lunch. I must say I loved the different taste this had. Though the recipe calls for onions and tomatoes to be added as finely chopped, I always prefer to make puree and add. Makes life more hassle, if you know how it is with kids.

I have already two different ways of making chhole/ channa, glad to add another recipe. So enjoy the step by step pictures to make this recipe

Doesn't this lunch box look cute! New addition for Konda..:)

Step by Step pictures to make Chhole Masala / Channa Masala

 
Ingredients Needed:

Kabuli Channa / Chickpea - 1 cup
Onions, puree - 2 medium
Tomatoes - 2 medium
Chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Chhole Masala - 1 tsp
Chat Masala - 1/2 tsp
Kasuri Methi - few
Salt to taste
Oil - 2 tsp
Green Chilies - 3 long
Ginger, 1" as grated.

How to make Chhole Masala :

Wash and soak kabuli channa overnight. Pressure cook it till done, it takes about 3 -4 whistles for me. Gently mash some channa, this thickens the gravy.

Heat a non stick pan, add oil followed by onion puree. Saute till the onion is well cooked.

Then add all the spice powders, salt, mix well and cook for 1 mins. Then add the tomato puree. Continue cooking in sim, till the tomato turns thick.

Add slit green chilis and grated ginger. Drain the channa and mash some of them. Add to the tomato paste and cook well. Then add the drained water and bring to boil.

Finally add the coriander leaves. Simmer for couple mins or till the gravy is thick enough.

Serve with rotis.

We really enjoyed the different taste this had, never thought adding chat masala would make so much difference. I am glad I got another recipe.


Channa Masala
Channa Masala with Aloo

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Homemade Chocolate Recipe 2 | How to make Chocolate at home with Step by Step Recipe

Yes this is Homemade Chocolate recipe 2. I have another recipe, which dates back to almost 15 yrs ago when I last made it. I must dig out that recipe soon. The previous chocolate recipe is done in microwave, while this recipe is completely on the stove top.

When I decided to make some sweet dishes from the collection of back covers, I came across this interesting recipe for Cocoa powder. Yes I easily fall for anything that has cocoa, and have collected many recipes using that.

This recipe on the cover is for Homemade Chocolates. It calls for Liquid glucose. I was sure it will be available in Nilgris. As expected they had it with them. At the billing counter the lady was most interested to know what I plan to make with it. When I said chocolates, she was impressed but had that peculiar look. Maybe she thought I was nuts to try make chocolates at home, when they had such a huge array of chocolates on display. I thought...well..

Homemade Chocolates always reminds me of our many trips to Ooty and Kodaikanal, where these plain chocolates and chocolates with nuts are so famous. I am not sure why, but somehow these homemade chocolates are famous in these hilly places. Does the climate in any way help this process or another reason behind? Or it can purely be a marketing thing all together. I simply know these humble treats are made famous by the tourists.

Coming to the recipe, if you are interested in the details, liquid glucose also called as Corn syrup, is mostly used in making Jams, Jellies, Ice creams, Chocolates. Liquid glucose prevents the cane sugar from crystallization. Plus it prevents spoilage without increasing the sweetness. It also imparts a smoother texture in the product. I was surprised to read that in India, hard candies are often made entirely out of glucose syrup, without adding cane sugar.

In ice-cream, the use of corn syrup has definite advantages. It not only prevents sucrose crystallization but also imparts a smoother texture. Cane sugar can be replaced up to 25%, without materially changing the properties of the ice-cream. This surely gives me lot of new ideas. You can read more about Liquid glucose simply google it or read from Wiki.  Referred other sources from google search.

Plus if you want to know how to make chocolate from scratch, meaning right from making the cocoa powder from the beans, well check out the few sites that explain the entire process. I don't think I am that adventurous. So will stick to the recipe that uses commercially available cocoa powder and make chocolates.

Reading through the recipe, I realized that the procedure didn't actually elaborate the steps involved in making chocolates at home. It really couldn't be this simple right. On hindsight I realized I should have gone with my instinct and followed some steps to avoid lumps.

Since this is my first experience with liquid glucose, with time being short, I really didn't get enough time to experiment to give you more details. Will surely try it again and let you know how to handle the thick gel like substance that is Liquid glucose. It was almost impossible for me to extract the required amount to be added. There must be simpler methods, will check it out.

Step by Step Recipe with pictures

Ingredients Needed:

Condensed Milk - 1 tin
Cocoa powder - 5 tsp
Butter - 50 gms
Liquid Glucose - 5 gms
Sugar - 2 tbsp

How to make Chocolates at home:

Grease a non stick square pan with butter and keep it aside.

In a thick bottom pan, take the condensed milk. Add the cocoa powder, whisk it well to make sure you get a lump less mix.

Put it on the stove, keep stirring constantly to make sure the bottom doesn't get burnt.

Add the sugar, continue stirring. Let it melt and get mixed well.

Measure the butter at room temperature and add slowly and continue mixing. As you will see the butter will be all incorporated into the condensed milk.

Continue till you are done with all the butter and the mix starts leaving the sides.

At this stage add the liquid glucose and mix well. Immediately pour over the greased pan. Pat down the pan, so the mix gets evenly spread. If you use any spoon or knife you will not have that smooth surface. If needed you can use greased knife to evenly spread.

Allow it to cool down before cutting into pieces. You can even refrigerate to aid the cooling.

I didn't add any nuts as my kids don't eat. But you can add slivered almonds, raisins, cashews just before pouring the mix.  Or decorate with nuts.

While I was making it, hubby dear came to check on me and on knowing it, he said I shouldn't be slogging over such dishes which just vanishes. The last time I made it couple of times, both the times he hardly got a piece to taste. And he said it was going to be the same this time too. As he said kids were after me the moment I went home, looks like Athamma hinted on something like that. Since I hadn't taken the final picture she knew she couldn't give it to them, else it will be the case like in Chocolate Ice cream.

I got about 20 big pieces but two rows disappeared the moment I said I made it. After much persuasion boys agreed to keep some for the next day, especially for their dad. Chinnu was all serious and said this has to be there when he returns back from school, else he will not know what he will do (when typically said in telugu, it will sound threatening.) Athamma replied back saying even she will not know what she will. Well it was a funny conversation. I enjoyed knowing how much they love chocolates.

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Vegetable Biryani with Step by Step Recipe | Indian Lunch Box Recipes

When you pack your lunch box for work, you are always on the lookout for quick one pot meal or something easy. Even with so many Vegetable Biryanis that I have posted, another one was never a problem. Today's cooking from back pack features Vegetable Biryani, got from the back of a basmati rice packet. This cover has been with me for so many years. It must have been at that point when I stopped cutting it down and saved it as such. Guess by now you know how much of a mess my collection must be with so many loose covers and papers.

Though I have enjoyed all my BM themes all these months, I must confess this is the best of all. It is actually making me clean my collection. I can now dispose the papers and not worry about writing it down as it's already recorded on the blog. Surprising all the 4 recipes that I have tried it turned out well. Of course, there has been fair amount of customization done to the recipe. As I have said I can never follow a recipe to the exact notes, plus to make sure the dish gets eaten up.

Like for this vegetable biryani, there is no mention of green chilis or red chili powder. I can't imagine hubby dear even touching it with a stick, let alone eat it with raitha.

By the time I reached the end of the cooking process, I could feel the wonderful aroma spreading through the house. Once it was done, I was sure it's going to be very good. I served with just onion raitha and it went very well.

Step by Step pictures to cook Vegetable Biriyani

Ingredients Needed:

Basmati Rice - 2 cups
Vegetables - 2 cups (Beans, Carrot, Peas and Potato)
Oil - 2 -3 tsp
Bay leaf - 1
Mint Leaves / Pudina - 15 leaves
Ginger garlic paste
Lemon juice - 1 tps
Salt to taste

Spices to be added

Ginger garlic paste - 3/4 tsp
Fennel powder- 3/4 tsp
Roasted Cumin powder - 1 tsp
Cinnamon, Cloves, Cardamoms - 1/2 tps

Green chilies - 2 medium (not asked in the original recipe)

How to make Vegetable Biryani in pressure cooker:

Wash and soak basmati rice in water for 15 mins.

Heat oil in a pressure cooker, add the bayleaf. Then add onions, saute till brown.

Add the chopped vegetables, simmer for 3- 4 mins with lid covered.

Then add all the spices, saute well and again cook in simmer for 3 mins

Measure 3 & 1/2 cups of water, add to the vegetables, add salt and lemon juice along with mint leaves.

When the water starts boiling, add the strained basmati rice.

Cover with pan with lid and cook for 2 whistles.

Serve with curry and raitha

Notes:

The back pack recipe called for all spices to be ground as whole spice. Since I had all the spices powders, I added them as such. You can grind them as whole, it will be different.
The recipe didn't call for chilies, since biryani will end up not being spicy, I added green chilies. Also I simply served with raitha as it was spicy on its own.
When you want to cook this in a regular pan, increase the water measure to 1/2 cup and cover with a heavy lid and cook in low flame.

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