Thursday, September 21, 2006
Pistachio kulfi
Most of the readers of my blogs tell me that, I have a good memory. Although I do remember most of the things that happend in my life, I also block things out. I used to go to somewhere in MG road, Bangalore to eat kulfi with someone I loved very much. After his death, I have never gone there. This morning I thought of him and remembered the kulfi. I just can't remember the location or the name of the shop..
To remember a friend is to remember the good times you have had and that includes a good serving of kulfi.
Ingredients
100gm of shelled pistachios.( I didn't have unsalted ones, so I soaked the salted ones and removed the skin)
2 white bread slices, crust removed
1 carton whipping cream(1 lit)
4 tbl spn condensed milk
3/4 cup sugar
1/2 t spn cardamom powder.
Powder the bread to crumbs in a food processor and add the rest of the ingredients and blend, till it is thickend. Freeze in kulfi molds for 3 hours.
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9 comments:
Oh! Sarah, Sorry for the loss.
Me and friend used to do the same thing in M.G. Road. I think the shop is near an old theatre?
yesssssssssssssss.. do you remember the name of the shop?
I know it sounds funny, but I often travel the mg road visually..starting all the way from cauvery, cross the brigade road, the silk shops....all the way up to the signboard next to the christian shop near the traffic signal( signboard(blue colour with white writings) then read, 'your world is a lamp to my feet and a light to my path'
It bothers me so much, when I can't remember a simple name
wow everyone loves mg road and has lovely memories there
No Sarahkutti, I dont think I even looked at the name once.:(
Bangalore has changed a lot since.
Dont remember which place that is because I have been many times to MG road to eat. so sorry about your friend.Thanks for sharing this recipe. It sounds delicious and easy to prepare.
Nina,
do you know how to make 'Ragi' ?? I found a packet in the shops. Hubby says it is a great thing to give to babies when they are starting on solids... btw, what is it called in English?
Hi! Just found your site via Karin's blog. I live in Canada too and do a lot of Indian cooking.
I simply adore kulfi. I used to have it when I was a young girl. Kulfi to us was something mysterious and very exotic. "Regular" people could not/knew not how to make it. We had to wait for the local "kulfi-walla" to do his round, which was very rare and always after sunset.
Hence I was very happy when I found Madhur Jaffrey's "Indian Cooking" book, which contains a kulfi recipe. It is not as rich as yours but it tastes very good. Unfortunately, I do not make it often as it takes a long time to prepare. (I shall try your recipe next time I make kulfi.)
Here is Jaffrey's take on kulfi:
9 cups milk & 10 whole cardamon pods (Bring milk & whole cardamon to the boil in heavy pot. Turn the heat down & allow milk to simmer vigorously without boiling over. It needs to be reduced to 3 cups! Stir frequently. Whenever a film forms on top, she writes, just stir it in.)
When the milk has reduced, remove cardamon pods & add 6 tbs sugar & 2 tbs chopped blanched almonds. Stir & gently simmer for 2-3 minutes.
Pour the mixture into a bowl & let it cool completely. Then add 2 tbs chopped unsalted pistachios and stir them in.
From then on, just follow same steps as for making ice-cream, i.e. in an ice cream machine or using the manual method, i.e. cover bowl with aluminium foil & freeze & every 15 minutes or so, remove from freezer and give the iced mixture a good turn to break up the crystals. When it is almost impossible to stir any longer, working quickly, divide the ice cream into individual serving (using ice cold moulds), sprinkle with chopped pistachios & return to the freezer. Very time consuming as you see ... but heavenly!
Are you talking about SreeRaj Lassi Bar?! They have the best kulfi, lassi and faluda. Food is a wonderful way to preserve memories-- on my way to the kitchen to make some pista kulfi.l
I think the shop name is Bowring Hospital Stall. I also like the Kulfi there very much.
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