From The Straits Times    |

Kulfi Anjeer Khajoor

This dessert is typically made with nolen gur, a type of jaggery from West Bengal. Here, we’ve substituted nolen gur with gula melaka.

Makes five servings

INGREDIENTS

For the kulfi:
1L full cream milk
50g gula Melaka
A pinch of saffron
40g dried figs*, chopped
40g fresh dates*, chopped
20g almonds, chopped
5g cardamom powder
100ml double cream

For garnish:

100g falooda* (a type of vermicelli that is often used in Indian desserts)
50ml gula melaka syrup (alternatively, dissolve 40g gula melaka in 30ml hot water)
1 sheet varkh* (silver paper)
10g pistachio slivers*

*Available at Mustafa Centre, 145 Syed Alwi Road, tel: 6295-5855.

DIRECTIONS

1. Over a low fire, reduce the full cream milk 1/4th of its original quantity.
2. Add gula melaka to the reduced milk, stir well.
3. Remove the mixture from heat. When the mixture has cooled, add saffron, dates, figs and almonds, cardamom powder and double cream. Mix well.
4. Pour the mixture into plastic popsicle moulds, close with the lid and deep freeze for 4h in an upright position.
5. Once set, remove the kulfi from the moulds onto a plate, cut into slices about 1-inch thick. Garnish with gula melaka syrup, falooda, varkh, and pistachio slivers. Serve.

 

Kulfi Benishan

This dessert is named after the highly-prized Benishan mangoes from the Southern states of India. You can substitute the Benishan mangoes with sweet mangoes.

Makes five servings

INGREDIENTS

For the kulfi:
1L full cream milk
50g gula melaka
A pinch of saffron
5g cardamom powder
100ml double cream
50g mango puree
20g chopped mango
20g pistachio, shelled and chopped
5ml rose water*

For garnish:
100g falooda
50ml sugar syrup
1 sheet varkh*
10g pistacchio slivers*

DIRECTIONS

1. Over a low fire, reduce the full cream milk 1/4th of its original quantity.
2. Add gula melaka to the reduced milk, stir well.
3. Remove the mixture from heat. When the mixture has cooled, add saffron, cardamom powder, double cream, both types of mangoes, pistachio, and rose water. Mix well.
4. Pour the mixture into plastic popsicle moulds, close with the lid and deep freeze for 4h in an upright position.
5. Once set, remove the kulfi from the moulds onto a plate, cut into slices about 1-inch thick. Garnish with syrup, falooda and pistachio slivers. Serve.