Kulfi

In North India, Kulfiwallahs are the norm during summers. When I was a kid, every afternoon at around 3 pm, the kulfiwallah would visit our lane, ringing the bell tied to his thela (2 - wheeler mobile "shop"). His timing was perfect - most of the kids were back from school by then, and lunch was also over. The most basic kulfi cost Rs 2, and then there were larger and more "richer" versions priced from Rs 3 - Rs 5.
My Dad is the kulfi making expert at home, and I remember the freezer unit in our refrigerator being stocked with blue colored plastic kulfi moulds (These were given free along with every tin of Nestle Milkmaid, and a kulfi recipe on the back cover of the tin).

This weekend, I decided to make kulfi at home. I read the recipe given by my Mom (she has given me her collection of Nestle Milkmaid recipes collected over the years :) ). This recipe (as well as several others on the internet) called for adding corn flour which I wanted to avoid. So I put in a bit of hard work, and the result was fabulous. The compliment paid by my husband - "I award you Bharat Ratna for making the best kulfi in the world!" - made it totally worth the effort.

Ingredients:
Milk: 1 Lit
Sweetened Condensed Milk: 1/2 tin
Saffron: 5 - 6 strands, soaked in 2 tsp of milk
Almond, finely chopped: 7 - 8

Method:
- Bring the milk to a boil in a kadhai or a thick bottomed pan
- Reduce the flame to medium, and keep stirring till the milk thickens and the quantity is almost reduced to half. This should take approx 15 - 20 minutes
- Lower the flame, and add the condensed milk. Stir continuously on low flame for another 3 - 4 minutes till the two are well blended. Mix the saffron and the almonds.
- Pour in kulfi moulds or air tight containers. Let it cool for sometime before placing them in the freezer.
- Freeze overnight.

Why I recommend this dessert?
Try it and you'll know why!