It is that time of year when I’m beginning to miss my regular India “fix”. The latest trip to the South holds many fine memories (but does seem a long time back) and, from time to time, there is a not-too-subtle craving for dosas, idlis and other tasty Tamil fare. Thankfully, I have a flight booked – but, alas, it is months away. What’s this kulfi-lover to do?
Well, I thought I’d play around adapting a couple of kulfi – Indian ice cream – recipes to see if I could recreate some of the flavours and textures I love so much using readily available UK ingredients. Here’s the quick and easy Coconut Almond Kulfi combination I came up with:
1 can of Sweetened Condensed Milk (397g)
1 can of Evaporated Milk (410g)
1 slice of Bread (with crusts removed)
2-3 tablespoons of Flaked Almonds
1 tablespoon of Dessicated Coconut
Half a teaspoon of Mixed Spice
A few toasted Flaked Almonds for decoration (lightly dry-roast Flaked Almonds in a pan).
Crumble the slice of bread into the Evaporated Milk and allow to soak for a few minutes.
Add all the other ingredients (except the toasted Flaked Almonds) and blend until smooth using a stick blender.
Pour into about 6-8 individual moulds (or ramekins or freezer-safe cups).
Freeze for a minimum of 6 hours.
Take the kulfi out of the freezer 30 minutes before serving. Invert on a plate and decorate with the toasted Flaked Almonds.
The kulfi is very rich and sweet, so small portions are sufficient.
All of the ingredient and quantities for this Coconut Almond Kulfi are very forgiving, so play around, and feel free to substitute. The bread is necessary: it helps the texture and stops ice crystals forming.
The evil fridge magnet now taunts me with the legend: “Every taste adds to your waist”. Well yes, killjoy, but it wouldn’t be ethical to let all those luscious icy calories go to waste… They’re, mmmmm, nutrition.