Here in US we are not that lucky to get all our favorite Indian fruits but now we are starting to get a lot of varieties in food not fresh but frozen like , frozen water chestnut, Jamun, guava and yes chickoo too. I used chikoo to make shakes, Kheer and add in my smoothies. But wanted to used up leftover frozen chikoo bag so made kulfi. I wanted to taste chikoo in it so I didn't added any other ingredients, just milk , sugar and chikoo pulp but if you like you can add dry fruits, saffron or mix it with other fruits. Its perfect for evening desert. Make it in the morning and it will be ready for your after dinner sweet.
Ingredients :
2 cups Heavy cream
1 cup half and half milk
1/2 can condensed milk ( or sugar as per your taste) since we are not boiling this, condescend milk is recommended.
pinch of cardamom powder ( I like the flavor so i added it)
1 cup chickoo pulp ( i used frozen chickoo and thaw it and make a puree with same milk)
Method:
Take your frozen or fresh chickoo slices, put it in blender and add little milk in it to make a fine puree.
Add that puree in your milk.
Make sure you done mixing in steel bowl and not in non stick.
Mix both the milk and puree nicely , taste it and then add condensed milk.
Because chickoo is very sweet , you don't need too much condensed milk but freezing the kulfi take away sugar so always add more sweet than you need it so by the time its ready , its perfect.
Now add cardamom and mix it thoroughly and put it in your kulfi moulds or glasses. My kulfi moulds are coming soon from India so next one will be in that. Till then I am using paper cups and other containers.
Freeze it for good 6-7 hours, if you want to put the stick inside, after 2-3 hours when its semi hard, add ice cream stick in it. and cover it again with aluminum foil.
When you are ready to eat, take it out from mould , and serve it chilled kulfi.
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Ingredients :
2 cups Heavy cream
1 cup half and half milk
1/2 can condensed milk ( or sugar as per your taste) since we are not boiling this, condescend milk is recommended.
pinch of cardamom powder ( I like the flavor so i added it)
1 cup chickoo pulp ( i used frozen chickoo and thaw it and make a puree with same milk)
Method:
Take your frozen or fresh chickoo slices, put it in blender and add little milk in it to make a fine puree.
Add that puree in your milk.
Make sure you done mixing in steel bowl and not in non stick.
Mix both the milk and puree nicely , taste it and then add condensed milk.
Because chickoo is very sweet , you don't need too much condensed milk but freezing the kulfi take away sugar so always add more sweet than you need it so by the time its ready , its perfect.
Now add cardamom and mix it thoroughly and put it in your kulfi moulds or glasses. My kulfi moulds are coming soon from India so next one will be in that. Till then I am using paper cups and other containers.
When you are ready to eat, take it out from mould , and serve it chilled kulfi.
Foodelicious: 'ONLY' Event Announcement For June | Event Giveaway hosted by Sahasra Recipes
Zesty South Indian Kitchen hosted by Full Scoops: Event Announcement - Favorite Recipes!
Gayathri's Cook Spot: WTML Host List hosted by The Big Sweet Tooth: WTML June 2014 - Event Announcement with Giveaway!
#recipeoftheweek | A Mummy Too
simply.food: Announcing Event ~ Lets Cook for Fathers Day
Zesty South Indian Kitchen - Tasty Recipes From All Over The World
Simply Tadka hosted by A Bowl Of Curry: "Foodabulous Fest" June 2014- Event Announcement
Cooks Joy - Dish it Out – Kid Friendly Dishes : Event Announcement
Family Foodies: chill out, baby! | Bangers & Mash
that's a quick fix... love chickoo, would prefer eating it straight away than waiting it to turn into kulfi... hehe...
ReplyDeletethanks Rafeeda. I did the same thing for 1/4 cup.
DeleteI love chickoo! Luckily we can sometimes get them fresh here.
ReplyDeletewe also get it some time, but its very expensive.
Deleteaah that melting click is ,making me drool ...
ReplyDeleteThanks Smitha.
DeleteChikkus are available all year around in Malaysia. In fact, many do grow their own chikku trees, strives like crazy in our climate. Nice, thick and creamy ice-cream, nice catch for the burning heat we are suffering.
ReplyDeleteoh yes, Malaysia has same weather as India so you guys are lucky.
DeleteI love chikoos and after reading your recipe, craving for them.
ReplyDeleteThanks Mayuriben.
DeleteI am usually too full after eating in our favourite Indian restaurant but when I have had kulfi it was really lovely.
ReplyDeleteAbsolutely love chickoo! This must have tasted really yum!
ReplyDeleteThanks for linking it to Favorite Recipes event!
What a great way of making kulfi. I love the plastic pots you have used for making the kulfi.
ReplyDeleteyummy flavored kulfis with chikoos..another beautiful way to beat the heat :)
ReplyDeletewhat an unique kulfi, love it!!!
ReplyDeleteyummy and delicious kulfi.
ReplyDeleteLove your recipe, simple and easy☺....bookmarked will try this soon
ReplyDeleteLoved this chickoo kulfi.. Looks very tempting..
ReplyDeletewow.. my all time favorite fruit. we have a lots of these in our backyard..Thank u so much for linking to http://abowlofcurry.blogspot.in/2014/06/foodabulous-fest-june-2014-event.html and looking for more
ReplyDeleteyummy, tempting kulfi..
ReplyDeleteLove your tempting clicks....... Kulfi looks tasty!
ReplyDeletevery innovative,healthy and looks great..kids will really love this!
ReplyDeleteFeeling nostalgic after witnessing your kulfi :)
ReplyDeleteI've never tried chickoo before but your kulfi definitely looks delicious!
ReplyDeleteI have been meaning to try kulfi for a while now and this simple recipe gives me the perfect excuse. I've never heard of a chickoo before either so a great way to try 2 new things at the same time...
ReplyDeletebdcipl@gmail.com , you can mail me for the any requirements of pots, kulfi packing containers.
ReplyDeletejigar.