The festive season gives one every reason to come up with new and interesting dishes. I don’t use fox seed [or makhana] much. Recently i discovered how versatile they are and how you could turn them into something amazing. Kulfi’s are yummy creamy Indian ice creams. The moment my kheer [sweet pudding] got ready, i knew that “KULFI” is what this has got to be.
I learnt the secret to making creamy ice cream from Anjali’s food kaleidoscope. Her freeze – blend – refreeze -repeat step is something i swear by.
Almond and Fox seed Kulfi Slices
Yummy creamy kulfi slices with phool makhana / lotus seeds and almonds.
Fry the fox seeds in ghee for about 2 minutes, till they become crispy. Cool and powder in a mixer.
Lightly dry roast the almonds for about a minute and powder it.
Mix the badam milk powder [i used MTR} and milk .
Add the powdered fox seeds and almonds to the milk and boil on medium flame.
Allow to thicken [about 15 mins] and keep stirring now and then.
Add the condensed milk and after one final boil remove from heat.
Cool completely and pour into an aluminium tray. Cover with cling film and freeze for an hour.
After an hour blend the frozen mix in your mixer. Pour into the aluminium tray, cling wrap and refreeze for another hour.
Repeat step 8 two more times. You can now pour the mix into kulfi molds if you wish. Or like me use the same tray.
Slice and enjoy your creamy almond fox seed kulfi.
The freeze- blend - refreeze step is the most important part of this recipe. It is this technique that gives the creamy texture to the kulfi. Otherwise it would end up like ice popsicles.