Here is one of the recipes, I have been wanting to share with you for the longest time. But, like I said, I like to try recipes over and over again using many combinations and measures in my kitchen, before I share with you.
This recipe has stayed with me for some months on the refining stage and here it goes. It is my all-time favourite ‘Kulfi’ which gets a fanciful twist today. ‘Kulfi’ for the uninitiated is a very conventional Indian dessert made by freezing flavoured evaporated milk. Here is a contemporary twist to the age old dynamite. Try this with a red wine high on tannin and one which has sweet undertones, as milk, khoya, figs and sugar will counterbalance the characters of its dry nature.
Preparation time: 30 minutes
Cooking time: 45 minutes
Inactive time: 6-8 hours (freezing time)
750 ml milk + 3 tbsps extra
100 grams khoya
3 tbsp grain sugar
1 tbsp corn flour
200 grams fresh figs
500 ml red wine
20 almonds, blanched and sliced
1 inch stick cinnamon
- In a pan, heat red wine along with cinnamon stick till reduced to a syrup like consistency. Discard the cinnamon and chill.
- Heat an oven to 200 degrees Celsius. Roast figs in the same for 15 minutes
- Cool both and reserve till further use.
- In a pan, heat milk and reduce till roughly 500 ml.
- Grate the khoya and add to it. Dissolve corn flour in 3 tbsp milk and make slurry.
- Add this to the boiling milk and stir constantly. Add sugar and stir till dissolved.
- Cool this thickened mixture.
- Roughly chop the roasted figs and mix in the chilled milk mixture. Stir in the wine reduction.
- Pour the mixture in kulfi moulds or freezer box till well frozen.
- Enjoy frozen.
Photo Courtesy: Hari Nayak, Bikanewala, Burnt Toast, Indian Simmer, GlobeTrotterDiaries, Fisher&Paykel, IndiaMarks.com
Happy weekend !!!!!!