The food in this book is luscious, with beautiful photographs and a pleasing layout. The recipes tend to be home-style North Indian, reflecting Saran's roots, and as a fan of regional cuisine, I love that.
Today I wanted to bring dessert over to the home of some friends, and I decided to adapt Saran's recipe for no-cook Kulfi. Kulfi is Indian-style ice cream and the time-honored method of making it involves a great deal of sweating over a hot stove, as I have done to some extent before. This method takes all of 5 minutes from start to finish, plus a tiny bit of soaking time.
Anjeer-Akhroad Kulfi (Fig-Walnut Kulfi)(adapted from Indian Home Cooking by Suvir Saran and Stephanie Lyness, makes 6-8 servings)
1 (14 oz) can sweetened condensed milk (low-fat OK)
1 cup heavy cream
1 tsp cardamom powder
1/2 cup walnut pieces, divided
8 dried figs
1/2 cup milk or water
- Place the figs in a bowl with 1/2 cup milk or water. Microwave for a minute, then cover the bowl and let the figs soak for 10-15 minutes to soften and rehydrate. Chop the figs into small pieces.
- Mix together the evaporated milk, condensed milk, cream, half of the walnuts and half of the fig pieces. Process with immersion blender/ food processer/ regular blender for a few seconds.
- Add the cardamom and the rest of the walnut and fig pieces to the kulfi mixture and stir in.
- Pour the mixture into a container and freeze for several hours till solid. Lining the container with plastic wrap is an easy way to unmold the kulfi without a mess. Freeze in popsicle molds for individual servings.
The verdict was unanimous: the kulfi is tasty and creamy, and just delicious. The taste of walnuts and figs is very deep since some of them are blended into the mixture, yet the chunky pieces add texture to every bite. This one is a keeper!