CHOCOLATE KULFI

A few years back when I was out shopping for ingredients to make kulfi, the idea of chocolate kulfi had struck my mind. I do not remember as to why it struck my mind to mutate a normal kulfi into a chocolaty one! Possibly because of my children’s excessive penchant for chocolate-based desserts. Since this recipe is exclusively my brainchild and not an off the peg Google search, I was free to use my imagination and out of the box thinking! And the outcome was a creamy, smooth and chocolaty version of kulfi which tastes like chocolate ice cream but is devoid of the high-calorie count.

When I try out completely new out of the box recipes, I generally avoid using fancy ingredients. I also try and limit expenditure on ingredients to the barest minimum with a view to avoiding wastage. As I had never tasted chocolate kulfi hitherto fore and was largely clueless about the outcome, I used very basic ingredients to prepare this dessert. Thus, my contentment multiplied manifold when simple ingredients created such an exquisite dessert option!

 For those who are unaware, Kulfi is a traditional Asian dessert prepared by evaporating full-fat milk mixed with sugar by slow cooking, stirring continuously to prevent the milk from sticking at the bottom, until its volume is reduced by a half. In this process, it gets thickened and the milk and sugar get slightly caramelized giving it a distinctive taste and colour as well. This mixture is then frozen in a sealed kulfi mould in the freezer.


Cuisine: Asian

Difficulty level: Easy

Preparation time: 15 min

Cooking time: 50 min, approx.

Setting time: Overnight


INGREDIENTS:

  • Full fat milk- 1 litre
  • Sugar- ½ cup
  • Corn flour- 4 tbsp., dissolved in ¼ cup of milk
  • Milk powder- ¼ cup+ 1 tbsp.
  • Unsweetened cocoa powder- ¼ cup
  • Vanilla essence- 1 tsp
  • Grated chocolate (dark or milk)- ½ cup(optional)

METHOD:

1. Boil milk in a heavy-bottomed pan. When it comes to a boil, keep it on low heat and keep stirring till it reduces to slightly more than half the quantity.

 2. Dissolve cornflour in ¼ cup of milk and add to the milk.

3. Add milk powder and sugar and stir continuously. Add cocoa powder dissolved in a little water and stir continuously.

4. Keep it on a slow flame till it thickens and the volume reduces to half the quantity.

5. Let it cool to room temperature. Keep it covered to prevent skin formation on top.

6. When the mixture cools completely, give it a nice stir and put it in the kulfi mould and close the lid tightly.

7. Keep it in the freezer for at least 7-8 hrs or overnight.

8. Take it out from the freezer at least 5-10 min before serving. Put the mould under running water for 1- 2 seconds. Un-mould the kulfi on a plate and roll in grated chocolate to coat well. Cut into thick slices.

9. Serve cold.


AUTHOR’S NOTE:

Cream or condensed milk can be added to give it a creamier texture and further enhance the taste, albeit at the cost of making it heavier.

To avoid ice crystals in kulfi, two things must be kept in mind. First, the milk should be thickened nicely to give the dessert a beautiful texture and secondly, the mixture should be put in the mould once it gets completely cold. These two steps are important to get the required perfection.

If you prefer more chocolaty flavour, dip the kulfi in melted dark or milk chocolate just before serving. Though I personally prefer it to be rolled in grated chocolate.

Chocolate is certainly not an authentic ingredient to prepare kulfi. But the taste of this variant of kulfi is incredible and so addictive that I do not mind enlisting it as one of my favorite dessert options!

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