MALTED KULFI WITH CARAMEL BANANAS
A popular frozen dessert from India, try making this kulfi with a malt twist alongside delicious caramelised bananas - the perfect end to an Indian meal
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Melt the jaggery over a medium heat, stirring to stop it catching. Add the evaporated milk, cream and Horlicks. Whisk well, then reduce to a simmer and cook for about 5 mins until thickened. Add the salt and whisk it through. Take off the heat and cool to room temperature, then either pour it into a plastic container and freeze for at least 6 hrs, or pour into freezer-proof bowls, cover with cling film and freeze. Will keep for two weeks in the freezer.
- Melt the sugar, honey and oil together in a pan over a low heat and cook until you have a dark caramel. Add the banana and glaze it in the caramel for 2 mins on each side. Remove and tip onto baking parchment, being careful as the slices will be very hot. Spoon the kulfi into bowls and top with the caramel bananas and salted peanuts.
Nutrition Facts : Calories 935 calories, Fat 63 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 68 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.99 milligram of sodium
BROWN BUTTER KULFI WITH PECAN CARAMEL SAUCE
When it comes to dessert for the holidays, I like to dare to be a little bit different. We're going to do a frozen kulfi, which is a frozen Indian dessert similar to a frozen custard or ice-cream. Then, we're topping it off with a rich pecan caramel sauce for a festive holiday dessert that's similar to a pecan pie sundae.
Provided by Stephanie Izard
Categories dessert
Time 3h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place butter in a pan over medium/high heat until melted and brown in color, about 5 minutes. The solids are separating out hitting the pan and caramelizing. This is what flavors the liquid. As it starts to brown it will smell like caramel and the bubbling that you hear from the butter will begin to lessen. Strain the brown butter into another saucepan, reserving the brown bits. To that same saucepan, add the heavy cream and simmer over a low heat just until the cream picks up the brown butter flavors, 2 minutes. Transfer cream to a bowl and refrigerate until ice cold, 2 hours.
- When the whipped cream is ice cold, pour it into the bowl of a mixer and beat until it holds a soft peak, 2 minutes. Place back in the refrigerator and continue making the kulfi.
- Place egg yolks and sweetened condensed milk into the mixer and whip on medium speed to get to a ribbon stage. Meanwhile, make the caramel by adding water and sugar to a small saucepan over medium heat. Leave the mixture alone as it cooks until the sugar melts and just starts to caramelize. You'll know when it's done when the bubbles on top begin to turn brown, about 5-6 minutes. At the same time, the yolks and sweetened condensed milk are still mixing and when they're lighter, fluffier and hold their form, they'll be ready for the sugar/caramel mixture. When the mixture is on, slowly pour the hot caramel into the beating egg yolks. It's important to do this very slowly so the caramel doesn't harden as it goes into the mixture. As the caramel goes in, it slowly cooks the egg yolks. When all of the caramel's been added, turn the mixer to high and continue beating until the bowl is cool to the touch, another 5-8 minutes.
- When the bowl is cool to the touch, the meringue is ready. Fold the chilled whipped cream into the meringue by turning the bowl and using your hand at the same time with a spatula. This will keep the air in the whipped cream. Place the kulfi mixture into a bowl and freeze, 1 hour.
- For the pecan caramel sauce - Go back to the pot that has the brown butter and turn the heat to medium. Add the heavy cream, brown sugar and salt. Stir and continue cooking until the brown sugar melts and the butter and heavy cream are all combined. Add the pecans, turn the heat down and let the mixture simmer until it thickens a little, 2 minutes. To serve, place a few scoops of kulfi into a bowl, top with a spoonful of pecan caramel sauce and crumbled shortbread cookies (optional).
MANGO KULFI RECIPE BY TASTY
Kulfi is the Indian version of ice cream but it's even easier to make. With a few simple ingredients you have a decadent and luscious dessert with minimal effort. Take it a step further by garnishing with rose petals for an extra fancy effect!
Provided by Matt Ciampa
Categories Snacks
Time 8h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
- Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3-5 minutes.
- Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
- Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
- Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
- Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 24 grams, Fat 28 grams, Fiber 0 grams, Protein 4 grams, Sugar 22 grams
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