Malai Kulfi | Revisiting Through The Lens Series – 10
This is a must have, must make and must treat others recipe. It is a sure shot winner every time I have made it.
If you are an Indian and have grown up to the rich, creamy street kulfi then you are going to love this.
It will take you back down the memory lane. Yes it is that.
‘The camera is an instrument that teaches people how to see without a camera.’ – Dorothea Lange
I have already made & posted this recipe 3 years ago but as part of my food photography journey, I share some of my re-done shots of old recipes.
I recently came across bloggers who were simply re placing their old images with new ones. I would not do that ‘cause it would feel cheating to me.
I would rather take you through my growth the way I am doing.
Check my other old recipes with new photographs in Revisiting Through The Lens Series.
|2||litres of full cream molds|
|400||grams of condensed milk (1 can)|
|4||tablespoons of coarsely ground cashew|
|1||teaspoon of cardamom powder|
|chopped pistachios & almonds slivers for topping|
|1.||In a thick bottom vessel, reduce the milk to half the quantity on a slow flame. When it is reduced, add condensed milk & heat for another minute or so. Allow it to cool.|
|2.||When cool, add cashew & cardamom powder. Blend well with a whisk. Pour into moulds or ice-cream tins for setting. Set in freezer overnight. Demold & serve chilled. Garnish using chopped pistachio.|
Adapted from the repertoire of family recipe.