Kesar Pista Kulfi | Indian Style Saffron Flavored Ice Cream

Kulfi is an Indian Style Ice cream that can be prepared without using an Ice cream maker. It comes in many flavors and the most favorite one is this saffron flavored chiller.

My first indulgence of authentic kulfi was in Jaipur,North India, during my college days.We had been there for a tour and our gang indulged in this so much that the vendor literally ran out of stock!

Usually they are served in small Earthenware or on Popsicle sticks. I froze them in both...

I used:

Full fat milk -1 liter
Condensed milk- 1/2 tin
Sugar - 1/4 cup [adjust to taste]
Cornflour - 2 tablespoons
Cardamom powder- 1/4 teaspoon
Saffron - a few strands, soaked in a tablespoon of warm  milk
Chopped pistachio nuts- 1/2 cup

1. Take the corn flour in a small bowl and add a little milk to it and make a thin paste without lumps. Keep aside
2. Heat the remaining milk,condensed milk,sugar and bring to boil. Simmer till it reduces to 3/4 the original volume.Scrap off the cream from the sides and add to the milk so that it is all the more creamier.
3. Put in the corn flour mixture and stir well without any lumps.
4. Cook for a few minutes till the mixture thicken a little more
5. Gently rub the saffron into the milk in which it is soaked and add it to the milk mixture.
6. Next in goes the chopped nuts and cardamom powder.
7. Remove form heat and cool completely.
8. Pour into Kulfi molds / Popsicle molds / Earthen pots[cover with a foil before freezing].Freeze till set and serve....

Absolutely delicious Kulfi ready!!!!

Bon Appetit...

Sugarcane Juice Sorbet

After a long gap, I am back with one of our favorite recipes. A cooler to quench the summer heat.Fresh juices are our saviors when its very hot outside.But sugarcane juice is not amongst Lil Angel's favorites list . She finds it too sweet. Her tolerable level is just a couple of sips and not more. We on the other hand love this so much that we don't mind gulping down a couple of cups at a time.

I wanted her to relish this juice too.Sugarcane juice has a number of health benefits apart from the fact that is very delicious.

•  It is an instant source of energy.
•  It has anti oxidant properties
• It promotes the clear flow of urine and helpful in avoiding kidney stones.
• Sugarcane juice is given in the treatment of jaundice

Apart from this it is really refreshing to have a cup of sugarcane juice when the summer heat is killing us.

Since she does not prefer the juice as it is,I wanted Lil one to enjoy it in a different form and thus was born this sorbet. In India, when the sugarcane juice is expressed, lime / lemon is kept between the sugarcane. The combo of lime and sugarcane is really refreshing. Here in China, sugarcane juice is expressed as such without any addition. I got this sugarcane juice [freshly expressed] ,came home and added ginger powder and lemon juice to taste. Then made it into sorbet. Lil Angel loved this!

I used :

Sugarcane juice - 300ml
Ginger powder- 1/2 a teaspoon
Lemon juice- 1 teaspoon

1. Mix all the ingredients together .
2. Put it into a freezer proof container and freeze till set. 
3. Around 10-15 minutes before serving, remove from freezer, scrape with a fork and serve in individual cups.

Note :

You can adjust the quantity of ginger powder and lemon juice to suit your taste.

Bon Appetit...



Catch me cooking @ SeduceYour Tastebuds

Blackberry-Mint Shortcakes with Almond Cream

From An Opera Singer in the Kitchen

Yesterday was GORGEOUS day. The storm the night before cooled down the day instead of making it hot and humid, which was a nice change. Despite that fact, Ryan went out and bought a box fan because, since we do not have A/C in our house, the outside somehow does not ciculate inside our house that often. We have friends that lent us their window unit which cools our bedroom but our little fan does not help circulate that cool air around the house. Ryan set up the box fan and our house started cooling down faster! The things we do for comfort, eh?


My herbs looked happy though after a crazy thunderstorm so I was happy for that!

See how my herbs looked like a month ago?? They have grown SUPER fast and I am having fun using them.

I looked over at my pineapple mint and decided I needed to do something with it beside make a mojito. :) Since I did not have any pineapple to combine the pineapple mint I decided to use a berry and make a fresh dessert. Did you know that the raspberries and blackberries have been a $1 a pint at the store? A cobbler was calling out to me but I felt inspired to do something different.


I combined mashed blackberries with the pineapple mint and agave for a fresh fruit filling.

From An Opera Singer in the Kitchen

I then proceeded making vegan shortcakes, which yet again I have never made before. I found a great recipe that was crunchy and flavorful and smelled fantastic as it cooked. Ryan came out of his office wondering what SMELLED so good.

From An Opera Singer in the Kitchen

Yep. They came out golden,  sugar-crusted and ready to eat! Now, what to do about the Whipped Cream?


Since I was out of cashews, I decided to make a cream out of almonds, I soaked them 6 hours, but folks, if you can, soak them 24 hours in the fridge. I get these ideas for recipes at the last minute and I usually do not get time to soak the almonds.


I process the almonds in the processor and added vanilla and agave. Please feel free to substitute with a cashew cream and refrigerate before serving. SO delicious.

From An Opera Singer in the Kitchen

Blackberry-Mint Shortcakes with Almond Cream


serves 6


3 pints blackberries, washed
6 tablespoons fresh pineapple mint, chopped (use reg. mint)
2 Tbsp agave nectar
1 1/2 tsp cinnamon


In a large bowl, add berries and mash with a potato masher. Do not liquefy but keep some fruit semi-whole. Add chopped mint and agave and mix well.


Refrigerate while making the almond cream and shortcakes.


                               ______________________________________________


Almond Cream


3 cups raw almonds (if using cashews, soak 6-8 hours), almonds require more than 8 hours.
3 Tbsp almond water (water used to soak nuts)
2 tsp vanilla extract
4 Tbsp agave nectar


After the nuts have been soaked, blend the nuts and water in a food processor until creamy. Add the vanilla and agave and blend well. Refrigerate while making shortcakes.
                               _________________________________________


Vegan Shortcakes


adapted from Vegan Cooking


1/3 cup + 3 Tbsp almond milk
1 tsp apple cider vinegar
1 1/2 cups cup whole wheat-white flour
3 Tbsp vegan sugar, plus 1 teaspoon to sprinkle on dough
1 1/2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/3 cup Earth Balance non-dairy butter
1 tsp vanilla extract


Set rack in middle of oven and preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.


Combine milk and lemon juice or vinegar in measuring cup. Set aside for at least 5 minutes to curdle.


Combine flour, 3 Tablespoons sugar, baking powder, baking soda, salt, and nutmeg in large bowl. Stir well with wire whisk to aerate and combine.


Use small spoon to drop tiny bits of butter evenly over flour mixture. With pastry blender or fork, work in butter until mixture resembles coarse crumbs.


Add vanilla to milk mixture and drizzle over dry ingredients. Stir with fork just until mixture forms soft dough. (Do not overwork dough.)


Divide dough into 6 equal portions and place on prepared baking sheet. Shape into round blobs approximately 1" thick. Sprinkle the tops with 1 teaspoon sugar.


Bake until tops have hint of color and bottoms are lightly browned, 10-12 minutes. Transfer shortcakes to wire rack to cool.
                                   __________________________________________
 Assemble


Cut each shortcake in half and place bottom half of shortcake on a plate. Add a 1/2 cup of berry mixture and cover with top half of shortcake.


Top with cold almond or cashew cream and drizzle with berry juice. Enjoy!!

From An Opera Singer in the Kitchen