Desi Fiesta

Zafrani Sevaiya Malai Kulfi

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So here comes the final recipe for  A-Z theme in Blogging marathon. Seriously am going to miss this theme It was so much fun cooking A-Z recipe and I also enjoyed the recipes shared by our BM members . I have learned so many new recipes with in these few days and virtually enjoyed this A-Z feast a lot . The BM group members have been so much encouraging throughout the series and have been leaving such motivating comments . Thank you so much dearies.

Now coming to today’s final letter from me is a delicious and creamy , chilled delight. This an yummy kulfi which I tried and they came out really yummy . When i was small i used to carve for road side kulfi’s a lot especially that semiya ice which had semiya peeping out of the kulfi or Kutchi ice 🙂 So remembering that Nostalgic memories I wanted to end My A-Z series with this creamy seviyan kulfi with zafaran or saffron flavor .   This is a creamy malai kulfi an Indian ice cream  to which I added vermicelli  and they tasted yummy !! Lets quickly move on to the recipe.

kutchi ice
saffron semiya kulfi

semiya kulfi

creamy kulfi

Ingredients 

Whole Milk – 3 cups
Custard pd – 1 tbsp ( I used vanilla flavor)
Condensed Milk – 1 tin   or less depending upon your taste.
Colored /plainVermicelli – 4 tbsp
Pistachios – 3 tbsp ( chopped)
Saffron strands few.


Method

  • Boil the milk in a pan at low flame Till it thicken’s a bit .
  •  Then add the vermicelli and cooked them till done.
  • In another bowl add custard powder 3 tbsp water / milk and mix them slowly without forming any lumps and keep it aside.
  • While the vermicelli is done add the condensed milk and boil for some more time stirring them continuously.
  • Now add the custard pd liquid to the milk and stir them . After a while the milk will thicken and coat the spoon .
  • Add pistachios and Switch off the flame , let the milk cool for a while.
  • After they  cool down a bit transfer the milk in to the popsicle or kulfi moulds.
  • Refrigerate till the kulfi is set about 4-5 hours.
  • After they are set  take of the moulds and keep them on warm water for 5 mins (No water shd go in to the moulds). 
  • Then carefully unmold the kulfi’s by pulling them out.
  • Serve them immediately.
saffron kulfi
vermicilli kutchi ice
malai kulfi

Tips :

  • Keep on stirring the milk else it may burn in the bottom .
  • Cool down the milk mixture before transferring to molds.
  • Carefully un mould the kulfi’s else with help of a knife remove edges of the kulfi and un mold it. Kulfi can also be cut in to rounds and serve .
  • If you want you add rose water for extra flavor but i didn’t as this zafarni kulfi i wanted it to be saffron flavored. 
  • Keep the  molds in freezer till the kulfi’s are well set.

Completing My A-Z themed dishes successfully 🙂  Thanks to all my readers and bloggers for been so supportive 🙂

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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Reader Interactions

Comments

  9. Magees kitchen says

    Wow, When we were in schooling we get this kulfi by 10.00 PM, the street vendor makes the sound of bell, hearing it myself and my sister awake and run to get those 🙂

  28. Divya Prakash says

    I am really amazed by your selection of recipes for this A-Z marathon, Manju!! Great choice for z too.. Kulfi looks rich and delicious.. Beautiful clicks too 🙂

  36. Archana Potdar says

    Mmmmmmmmmmmmm! what a dessert. Some how I seem to be ending up saying what a with every comment I am making. But then They are all heartfelt. I loved all your recipes they are amzing Thanks to you I have some delicious recipes to try out. Thanks for making it so beautiful. I enjoyed myself.