Salute to the brave soldiers who lost their life in the war. Salute also to those came back to home, and also to those who are still struggling to put their life back to normal. We will always remember and be grateful to your sacrifice to this nation not only on this Memorial Day but every day.
Hope my American friends had a wonderful memorial weekend, grills have been fired up and barbequing in full swing. As only my hubby eats meat there is no grilling in our house, may be one day when my little one asks her dad to grill something for her, we will get a grill.
As the 
is scorching at his maximum strength, our grass is dying without any rain as rain gods doesn’t want to please us, here in Texas. Ice creams melt without any further notice as soon as it is taken out of the freezer. My little one is not getting enough of ice creams and chocolates nowadays. I decide to make kulfi a distant cousin of Indian ice cream. After two failed experiment with homemade ice-cream, I stopped venture to make them. As I don’t have an ice cream machine in hand, without that my ice cream looks and taste like ice crystals irrespective of lot of flavoring. For kulfi you don’t need any excessive churning and it can be made with whole milk, half and half or whipped cream.
is scorching at his maximum strength, our grass is dying without any rain as rain gods doesn’t want to please us, here in Texas. Ice creams melt without any further notice as soon as it is taken out of the freezer. My little one is not getting enough of ice creams and chocolates nowadays. I decide to make kulfi a distant cousin of Indian ice cream. After two failed experiment with homemade ice-cream, I stopped venture to make them. As I don’t have an ice cream machine in hand, without that my ice cream looks and taste like ice crystals irrespective of lot of flavoring. For kulfi you don’t need any excessive churning and it can be made with whole milk, half and half or whipped cream. Kulfi is usually sold by the street vendors in India and Pakistan and they keep them cold in an earthen ware wrapped with ice and salt. It is one of the gifts if you have 104 F temperatures outside. I am doubtful to call them ice cream as it doesn’t have egg and no excessive mixing. But it has creaminess of milk fat, crunchiness of nuts, flavored with most aromatic spice in the world “cardamom” and some time with the expensive spice saffron and also with rose water.
I used to hate the hot 
during summer when I was in India, but later understand what it is not to see the sun for a long time during my stay in November month in Sweden and also loved his long presence in summer months of June-July, where it takes almost 11-12o clock P.M to get sunset. My advisor warned me about the both situations, earlier I thought I am going to love November and hate June- July but it turned out to be opposite. I love sun now.
during summer when I was in India, but later understand what it is not to see the sun for a long time during my stay in November month in Sweden and also loved his long presence in summer months of June-July, where it takes almost 11-12o clock P.M to get sunset. My advisor warned me about the both situations, earlier I thought I am going to love November and hate June- July but it turned out to be opposite. I love sun now. While searching for kulfi recipes on the internet I found a ton of it, some using condensed milk, whole milk or whipped cream. Traditionally street venders make them with whole milk and little piece of white bread and sugar along with other flavorings. Later I found this recipe in “Spice and Spoon” via Deeba’s Passionate about baking where she uses half and half and condensed milk with pistachios and almond meal. Decide to give a try. I tried with 1 pint of half and half and less amount of condensed milk and didn’t add any extra sugar with modifications in the procedure. Delicious kulfi ready less than 30 minutes of cooking time. But to do a taste test you have wait for 6-8 hours as it requires that much time in freezer.
What you need
Half and Half: 1 pint (473ml) (substitute with ½ of heavy cream and ½ whole milk)
Almond meal: ¼ cup (Grind less than ¼ cup of blanched almond in coffee grinder/blender)
Pistachio meal: ¼ cup (Grind less than ¼ cup of shelled unsalted pistachios in coffee grinder/blender)
Cardamom: 7nos (remove the cover and grind them into fine powder)
Condensed milk: 3.5 oz ( 100g) ( If you need more sweetness increase the amount of condensed milk)
How I made
In a large sauce pot heat half and half and low flame. When it starts of boil that around 3 minutes add both pistachio and almond meal and stir continuously with a stir to prevent the both nuts gets thick mass and also help to distribute them uniformly.
When a thick film start to form on the top add condensed milk. After adding condensed milk do a taste test adjust the sugar according to to your taste. Continue to cook for another 27 minutes or until the half and half reduce to 300ml ( about 63%) with continuous stirring to prevent them from sticking to the bottom.
At the end of cooking time add cardamom powder and switch off the flame and set aside 5 minutes to cooling.
Then transfer the contents into popsicles or kulfi molds and keep them freezer. After 15minutes of freezing time if you want you can insert the popsicles stick into them and continue to freeze for about 6-8 hours or overnight.
When you are ready to serve unmold them gently by washing the sides of mold with running water or gently remove from the sides using sharp knife. If you wish garnish more with pistachios or almond and serve.
Enjoy!!!!!
Preparation time: 30 minutes of cooking time+ 6-8 hours of freezing time
Yield: 4 full serving+ half
Verdict: Yummy
Will you make it again: Sure I am going to play with more flavorings
I am linking this to Hearth and soul hop #50
