RASBARI MALAI KULFI, how to make rasbari malai kulfi

Always, in my family, we all love the Rasbaris ( the mini rasgullas). I thought, why not make a kulfi with these tiny delicacies???
They turned out to be so good, there is nothing to be guilty of in this Kulfi, it is so healthy, no cream or condensed milk added.  Can you see the tiny pink colored rasbaris?
"Rasbari" in Hindi means "juice-filled"...these tiny rasgullas are filled with sugar syrup...
Please check my Glossary for any unknown terms.
Please check my Kesar dry fruit Kulfi and Low fat Mango kulfi here
Rasgullas  and Rasmalais can be checked too.

Ingredients

3% milk - 6 cups

Home made khoya/mawa  - 1/2 cup (The khoya/mawa  making method can be seen  in the Mango kulfi recipe). I made it a couple of days before and froze it, then on the day I made kulfis, kept in the fridge rack from the freezer.

Organic cane sugar - 1/4 cup

Cardamom powder - 1/4 tsp

Saffron - a pinch

Rasbaris - 1/4 kg, store bought

Chopped pista pieces - 2 tbsps

Recipe Cuisine: Indian; Category: Dessert

Prep time: 10 mts; ; Cooking time: 1 1/2 hrs; 

Freezing time: Over night

Yields 9 Kulfis and 2 Matka kulfis

Milk set to boil, with cardamom powder and saffron

Milk boiling nicely in medium flames, constant stirring now and then is necessary

Milk has reduced to almost half, now 1/2 cup khoya is added. Mix well.

Cane sugar added, and mixed well.

The mixture

Beat it nicely with a hand blender, so that the grainy textured khoya will mix well with the milk and sugar. Let the milk mixture cool down fully.

Mix in the chopped pista pieces

Slide in 4 Rasbaris inside the kulfi mould.

Then pour the milk

All the kulfi moulds loaded and kept ready.

2 matkas( clay pots) also filled

and sealed with foil

Freeze the kulfis over night and.... before serving, show the kulfi moulds  under faucet for 2-3 seconds, gently open the lid, then,  with a butter knife, loosen the sides, and lo!!!they will slide  out happily to your plate!!!

This post first appeared in www.malpatskitchen.com

Notes

* Since the rasbaris are already soaked in sugar syrup, I have used very less sugar. Whenever you bite the rasbaris, the sugar in it will equalize the sugar on the whole. However, if you are one with an inclination towards sweeter things, then increase the sugar by 4 tbsps, or add 4 tbsps white sugar.

LOW-FAT MANGO KULFI

My daughter wanted me to post low-fat, healthy kulfi, which they can all eat guilt-free and her request paved way for this excellent, tasty Mango Kulfi!!
This Kulfi has 3% milk (all the abroad-residents can use 2% milk ....still more guilt-free!!), organic cane sugar which has several health benefits, and also home-made Khoya to give the kulfi a grainy texture. Earlier, in the Kesar dryfruit Kulfi , I had used 41/2 % milk and also Fresh cream, plus white sugar, so, in comparison, this Mango Kulfi is really a healthy and low-fat dessert, especially during hot summer days. .

Ingredients

3% milk - 5 cups

 Organic cane sugar - 1/2 cup

Mango puree made from 4 Alphonso mangoes

2 more mangoes, chopped into tiny pieces

Saffron strands, soaked in 2 tsp milk

Khoya made from 3 cups milk

Cardamom powder - 1/2 tsp

Recipe Cuisine: North Indian; Category: Dessert

Prep time: 10 mts; Cooking time: 1 - 11/2 hours

Yields 8 Kulfis

Milk set to boil and condense, the saffron strands, and cardamom powder also added

Khoya, home-made, fresh and so soft. How to make Khoya? Refer here

Sugar measured and kept ready

Mango puree made from 4 alphonso mangoes

Cane sugar added.

Now goes in the khoya

Mixed well and allowed to cool down

Hand blended a couple of times to break the thick creamy  formations in the  mixture

After the milk mixture cools down fully, mango puree added and whisked nicely.

Kulfi cones filled, and neatly arranged, before being shoved into the freezer. If you don't have Kulfi cones, do not worry..fill half of the paper cups, cover with an aluminium foil, then insert an ice cream stick in the center. Or  can serve in matkas, the small earthen pots too.

To remove the kulfi from  the cones, show under running water from  faucet, then with a butter knife,  loosen the sides of the kulfi and gently drop into the bowl or plate in which you want to serve. Lo!!! here is the heavenly Mango Kulfi, served on a bed of Alphonso mangoes, chopped into tiny pieces, and garnished with thinly chopped pistachio pieces. 

This post first appeared in www.malpatskitchen.com

Please check out the other mango recipes:

1. Mango-pineapple kesari

2. Mango lassi

3. Aam ras

4. Mango salsa

5. Mango basundhi

6. Mampazha morekuzhambu

                                                

KESAR - DRY FRUIT KULFI

Woh..woh..woh...what can I say about this Kulfi, which is so divine in taste, which makes you close your eyes and enjoy as it melts and slides down your throat,   which you can call the Royal  Crown of all dishes, since it adorns the form of  a Grand Finale of a meal,  and yet.......so easy to make!!!!!!
It is a melange of the saffron flavour, emphasized   with the aroma of  cardamom , the crunchy almonds and pistachios, and the creamy textured, naturally condensed milk. Nobody can stop with just one kulfi...
Kulfi originates from the Mughlai period, and I must say, this frozen dessert not only gives warmth to your heart, but leaves an indelible mark there!!! It is definitely a class apart, and no meal is complete without these home-made kulfis.
Make this easy home-made kulfi, leave your guests  awe struck!!! Enjoy summer this way and beat the heat!!! Will try to post a few more varieties  of  Kulfi before summer ends, I promise...

Ingredients

Milk - 6-7 cups (I used 4 1/2 % milk) Even richer  milk can be used.

Almonds - 1/4 cup

Pista - 1/4 cup

Saffron a few strands, soaked in warm milk

Sugar -1/2 - 3/4 cup (depending on your taste)

Fresh cream - 1/2 cup

Cardamom powder - 1/2 tsp

Recipe Cuisine: North Indian; Category: Desserts

Prep time: 1/2 hour; Cooking time: 1 -1 1/4 hour; Freezing time: over night

Yields 13 kulfis

Soaked saffron, almonds and pistas

Loaded into blender jar, coarsely ground, and if need be, add 2-3 tsps of milk and mix well

Various stages of milk condensing, in the end add the ground paste, sugar and  cardamom powder  and let it boil and mix well, taking care to keep the flames on the lowest

After the milk cools down thoroughly, add the fresh cream and whisk thoroughly...look at the natural, beautiful colour, derived from saffron!

Pour in Kulfi moulds and tightly close them. Shove them into the freezer.

I poured some into the small, cute matkas (clay pots), and sealed them with aluminium foil, and froze everything over night.

How to unmould them??? Just show the kulfi moulds under running water of the faucet, then open the lid, loosen the sides of the kulfi with a knife, and slide it down the bowl or plate. The kulfi inside the matkas will be like stone when you open them. Just insert a spoon inside the pot, let it alone for

 5-10 minutes, wow..wow..wow...the creamy Kulfi is ready!!!

Serve these cold Kulfis,   as a heart-warming dessert, be it lunch or dinner!!!

This post first appeared in www.malpatskitchen.com

Notes

* Many people add chopped  almonds and pistas, cut  into teeny weeny bits ......... but.....I prefer this grinding method.  In this coarse paste also, some small bits will be there. Kulfi is something to be swallowed down without any munching...this is my sincere feeling.

*Cashews can be included too.

*If you are using newly bought clay pots, you must take care to soak them in water for a couple hours, neatly wash inside with a brush and then utilize. There might be sand particles inside.

Have the kulfis cooled you all down? Then come on, gear up..... post your wonderful comments for me.