Kesar Kulfi

Summer on its high,temperature is roaring and soaring up to 42C here in Chennai.Its being extremely difficult to do our day to day work due to scorching summer and all we need is some kind of coolant to keep our self hydrated. In my opinion home made coolants and juices are always far better than store bought stuff in both taste wise and hygiene. Also when we make these at home we can chose to add or omit ingredients as per our choice and health conditions. Now in summer one cant help the craving for ice creams. Today I am posting the recipe for classic Indian version of Ice cream-Kesar kulfi.Unlike the normal ice creams kulfi doesn't call for an icecream maker or repeated freezing and whipping process.It is very easy to make though it consumes a bit more time.
The ingredients go in to the making of kulfi makes this an extremely rich and tasty dessert. I have seen many recipes for kulfi where sweetened condensed milk is added along with the milk,but according to me the sweetened condensed milk when cooked imparts a toffee flavor which,though wonderful on its own but totally non Indian. The authentic way of preparing kulfi just needs very few ingredients and lots of patience. Traditionaly kulfi is sold on small earthen ware pots,but while we make at home we can choose to freeze it in moulds as we prefer. I am planning to buy small earthen ware pots as they are a definite addition to the cute factor:). The below recipe for kesar kulfi is from one magazine I read long back and I have been thinking to try for a while. I chose to freeze them in my nonstick muffin pan as I dont have kulfi mold and it worked out wonderfully. Frozen over nigt they maintained their shape so well even after a long photo session :) The kova or khoya needed for this recipe can be made at home though I used store bought stuff this time.

Ingredients:
1 liter whole milk
2 table spoons unsweetened khova
4 table spoons sugar
15 almonds
10 unsalted pistachios
1 teaspoon dried rose petals or few drops of rose water
A generous pinch of saffron+ few strands for garnish
1/4 teaspoon cardamom powder.
Chopped almond flakes(optional)
Method:
1.Soak saffron strands in 2 Tbs of warm milk and keep aside. Soak almonds and Pistachios in some warm water and keep aside for 1 hr.
2.Grind the almond and pistachios into coarse powder.
3.Heat milk with sugar and cardamom powder in a nonstick vessel in low flame.Stir the milk once in a while scrapping the sides and bottom of the vessel.After ten minutes add the saffron along with soaked milk and stir again. Boil the milk until it reduces to half the quantity.
4.Now add the almond powder,mix well and keep in low flame for 15 minutes.Next add the kova and remove from heat.Now add the rose petals and let it cool down to room temperature.
5.Pour the mixture in to moulds and freeze over night. To remove from mold before serving you can hold the mold under tap water for few seconds or tap the bottom of the mold gently.
Time: 1 hour
Yield: 6
Notes:
1. There is no need to add any food color.Saffron imparts a beautiful color to the kulfi
2. There is no need for any sort of essence also
3. The mixture of idly batter consistency before pouring in to the mould
4. If you dont have kulfi mold you can freeze in muffin pan or any other cake mold closed with cling film or any air tight container.
5.The texture of kulfi will not be as smooth as normal ice creams.