Kulfi: Bangalore's indigenous ice-cream!

Ice-creams are universal favourites and nobody really needs an excuse to dig into one! This frozen delight in its many avatars has a rich past. Legend has it that Marco Polo returned from his far-eastern journey with a recipe in hand for making water ice resembling modern-day sherbets. Since the hand-cranked churn of the yesteryears to the high-tech refrigerating implements of today, the making of an ice-cream has come a long way.

Other than this western import, each country too has its own version of frozen candies. In India, the most common variant is the kulfi—a rich, creamy confectionery laced with nuts that can be easily whipped up without an ice-cream maker. Commonly sold on Indian streets or at roadside stalls in traditional terracotta moulds known as matkas (that impart their own unique flavour) or in the usual form of a popsicle, the common kulfi comes in a host of flavours that include malai (plain), badam (almond) and pistachio.

There are several shops that sell kulfis in the city, but the one that most Bangaloreans would swear by is the Bowring Stall, a tiny hole-in-the wall near the petrol pump, neighbouring the Bowring Institute. Other than its yummy kulfis, this stall is also known for its fresh fruit juices. Their kulfis too have gone for a makeover; the once sleeker versions have become fuller, heavier and tastier. What’s more these kulfis are all reasonably priced.

Already thinking of how to dig into these frozen delights in the comforts of your home? Here’s how you could dish out those mouth-watering kulfis and make your Saturday-night party extra special.

Ingredients:
4 cups milk
8 tsp sugar or to taste
1/2 tsp ground green cardamom seeds (chotti elaichi)
1 tbsp skinned pista (pistachios), thinly sliced
1 tbsp skinned badam (almonds), finely ground (optional)

Preparation:
• Put the milk into a wide, heavy pan and bring to boil over high heat, stirring constantly.
• Now lower the heat and cook the milk until it has thickened and reduced to about 1 3/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
• Now add the sugar, nuts and cardamom seeds. Stir well, and allow it to cool.
• Pour the mixture into kulfi moulds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, for about 6 hours.
• To serve, remove the kulfi from the moulds by running a sharp knife around the edges of the kulfi. Slip each kulfi onto a dessert plate, cut across into 3-4 slices, and serve.