The Big Book of Curry Recipes (34 page)

Add the cardamom and pistachio nuts and stir into the cream and milk mixture (fold in gently using and up and down motion.

Pour the mixture into a square tin or freezer-proof plastic dish so that the liquid is about 5–7cm deep. Allow to cool completely then cover and place in a freezer for about 30 minutes. Sprinkle the remaining pistachios over the top then return the kulfi to the freezer until set hard.

Remove the kulfi 15 minutes before serving then cut into 1cm cubes and serve in chilled bowls.

Rice Kulfi

Rice Kulfi is a traditional Indian recipe for a classic ice cream made with evaporated milk, milk, almonds, ground rice, double cream and pistachio nuts.

A kulfi is an Indian style of ie cream, exemplified by this traditional mango version.

Ingredients:

400ml (1 2/3 cups) evaporated milk

1/2 tsp ground cardamom

200ml (4/5 cup) milk, lukewarm

20g (3/4 oz) almonds, finely ground

40g (2 oz) ground rice

80g (3 oz) sugar (or to taste)

400ml (1 2/3 cups) double cream

1/4 tsp vanilla extract (or almond essence)

100g (1 cup) unsalted pistachio nuts (peeled)

Method:

Warm the evaporated milk until just boiling. Immediately take off the heat and stir in the ground cardamom. In the meantime, slowly blend the ground almonds and ground rice into the warm milk to form a smooth paste, stirring constantly.

Whisk the paste into the evaporated milk along with the sugar and double cream. Return the pan to the hob and cook over medium heat for about 15 minutes, stirring constantly. Take off the heat and when the mixture has cooled slightly add the vanilla extract.

Crush the pistachio nuts in a mortar and add these to the cream mix. Set aside to cool to room temperature (put a sheet of clingfilm [plastic wrap] over the top, in contact with the liquid, to prevent a skin from forming).

Turn the cooled mixture in individual moulds (or to a loaf tin) then transfer to the freezer and freeze for at least 4 hours.

To serve, remove the kulfi from the refrigerator about 90 minutes before you are due to serve. Turn out onto a serving dish, garnish with the remaining crushed pistachio nuts and serve.

Pista Kulfi (Pistachio Ice Cream)

Pista Kulfi (Pistachio Ice Cream) is a traditional Indian recipe for a classic ice cream made with sweetened milk that’s flavoured with ground almonds, ground pistachio nuts and cardamom.

A kulfi is an Indian style of ie cream, exemplified by this traditional pistachio nut version.

Ingredients:

1l (4 cups) milk

4 tbsp sugar, or to taste

1/2 tsp ground cardamom

1 tbsp blanched pistachio nuts, finely chopped

1 tbsp blanched almonds, finely ground

Method:

Place the milk in a medium pan over high heat. Bring to a boil, stirring constantly to prevent a skin from forming. Lower the heat and continue to boil gently for about 50 minutes, or until the milk has reduced to about 400ml (1 2/3 cups). Stir all the time to prevent the milk from burning.

When the milk has reduced sufficiently stir in the sugar, pistachio nuts and almonds along with the ground cardamom. Take off the heat and set aside to stand until completely cool.

Divide the mixture evenly between five small (about 100ml [2/3 cup]) flan moulds or muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.

To serve, dip the moulds briefly in hot water to release the kulfi. Turn out onto individual serving plates, garnish with a few sliced pistachios (optional) and serve.

Kujja Kulfi (Saffron and Nut Ice Cream)

Kujja Kulfi (Saffron and Nut Ice Cream) is a traditional Indian recipe for a classic ice cream made with sweetened milk that’s mixed with saffron, pistachio nuts and cashew nuts, flavoured with cardamom and coloured yellow.

A kulfi is an Indian style of ie cream, exemplified by this traditional peach version.

Ingredients:

1l (4 cups) milk

a few saffron threads, crushed

4 tbsp sugar, or to taste

a few drops of yellow food colouring

1/2 tsp ground cardamom

1 tbsp blanched pistachio nuts, finely chopped

4 tsp cashew nuts, chopped

Method:

Soak the saffron in 1 tbsp warm water and set aside.

Place the milk in a medium pan over high heat. Bring to a boil, stirring constantly to prevent a skin from forming. Lower the heat and continue to boil gently for about 50 minutes, or until the milk has reduced to about 400ml. Stir all the time to prevent the milk from burning.

When the milk has reduced sufficiently stir in the sugar, pistachio nuts, saffron water, yellow food colouring and the ground cashew nuts. Ensure the sugar has dissolved then take off the heat and set aside to stand until completely cool.

Divide the mixture evenly between five small (about 100ml [2/5 cup]) flan moulds or muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.

To serve, dip the moulds briefly in hot water to release the kulfi. Turn out onto individual serving plates, garnish with a few sliced pistachios (optional) and serve.

Apricot Kulfi (Apricot Ice Cream)

Apricot Kulfi (Apricot Ice Cream) is a traditional Indian recipe for a classic ice cream made with sweetened milk that’s mixed with apricot puree and flavoured with nutmeg.

A kulfi is an Indian style of ie cream, exemplified by this traditional apricot version.

Ingredients:

1l (4 cups) milk

4 tbsp sugar

1/8 tsp freshly-grated nutmeg

200g (1 cup) pulp from freshly-puréed, ripe, apricots

Method:

Place the milk in a medium pan over high heat. Bring to a boil, stirring constantly to prevent a skin from forming. Lower the heat and continue to boil gently for about 50 minutes, or until the milk has reduced to about 400ml (1 2/3 cups). Stir all the time to prevent the milk from burning.

When the milk has reduced sufficiently stir in the sugar and nutmeg along with the apricot pulp. Take off the heat and set aside to stand until completely cool.

Divide the mixture evenly between five small (about 100ml [2/5 cup]) flan moulds or muffin tins. Cover tightly with foil or clingfilm (plastic wrap) then place in the freezer for at least four hours.

To serve, dip the moulds briefly in hot water to release the kulfi. Turn out onto individual serving plates, garnish with a few sliced pistachios (optional) and serve.

Rasbhari Aur Khubaani Ki Kulfi (Raspberry and Peaches Ice Cream)

Rasbhari Aur Khubaani Ki Kulfi (Raspberry and Peaches Ice Cream) is a traditional Indian recipe for a classic ice cream made from a condensed milk base flavoured with raspberries and peaches that’s sweetened with honey.

Ingredients:

8 ripe and juicy raspberries

4 large, ripe, peaches

300ml (1 1/4 cups) condensed milk

5 tbsp double cream

honey or sugar, to taste

kewra water, to serve

Method:

Bring a pan of water to a boil, take off the heat and drop in the peaches. Set aside until cool enough to handle then peel the skins from the peaches and chop the flesh. Combine in a blender with the raspberries and process until smooth.

Pass the fruit pulp through a fine-meshed sieve to extract the juice then whisk in the milk and cream. Beat until smooth. Sweeten to taste then pour into freezer-proof containers and freeze.

To eat, soften the ice cream then spoon into bowls, sprinkle with kewra water and serve.

Shrikhand (Sweet Yoghurt with Saffron)

Shrikhand (Sweet Yoghurt with Saffron) is a traditional Indian recipe for a classic dessert of drained, sweetened and spiced, yoghurt that’s served topped with saffron threads and rose petals.

Ingredients:

600ml (2 1/2 cups) plain yoghurt

150g (1/3 lb) sugar

1 tsp green cardamom seeds, crushed in a mortar

1 tsp grated pistachio nuts

1 tsp chironji (charoli) nuts, chopped

1 tsp flaked almonds

pinch of freshly-grated nutmeg

1 tsp rose water

pinch of saffron threads, crushed

fresh rose petals (white bases removed), to garnish

Method:

Place the yoghurt in a clean piece of doubled muslin or cheesecloth. Gather up the open ends, tie securely and then hang for about 2 hours to allow any excess moisture to drip away.

After this time, turn the yoghurt solids into a bowl. Add the sugar and beat together until smooth. Now stir in the cardamom seeds, pistachio nuts, chironji nuts, almonds, nutmeg and rose water.

Turn into a bowl, sprinkle over the saffron and chill in the refrigerator for at least 30 minutes.

When sufficiently chilled, garnish with rose petals and serve.

Ras Malai

Ras Malai is a traditional Indian recipe for a classic chilled dessert of baked ricotta cheese and nuts mixed with spiced and thickened cream.

Ingredients:

1kg (4 cups) ricotta cheese

2l (8 cups) single cream

400g (2 cups) sugar

5 cardamom pods, crushed or ground to a powder

1 tsp vanilla extract

2 tbsp rose water

10 saffron threads, crumbled

2 tbsp cashew nuts

1 tbsp blanched almonds

2 tbsp ghee

Method:

In a bowl, beat together the ricotta cheese and 300g (1 1/2 cups) of the sugar. Turn this mixture into a flat dish and cover with aluminium foil. Transfer to an oven pre-heated to 200ºC (390ºF) and bake for about 70 minutes, or until the cream cheese has hardened and is coloured a pale golden brown.

Remove from the oven and set aside. Pour the cream into a pan and bring to a gentle simmer. Continue simmering gently, stirring frequently, until the volume has reduced by half (about 40 minutes). At this point, stir the remaining sugar into the cream then add the cardamom pods and saffron. Heat for a few minutes to allow the ingredients to infuse the cream then take off the heat and stir in the vanilla extract and rose water.

When the cheese is done, remove from the oven and cut into 1cm squares. Stir these into the thickened cream.

In the meantime, combine the blanched almonds, cashew nuts and melted ghee in a bowl. Turn into an oven-proof dish and roast for a few minutes, or until golden brown. Crush the toasted nuts and stir into the cream blend.

Turn the mixture into a bowl, cover and refrigerate for at least 2 hours. Serve chilled as a dessert.

Ras Gulla (Cheese Balls in Sugar Syrup)

Ras Gulla (Cheese Balls in Sugar Syrup) is a traditional Indian recipe for a classic dessert of fresh soured milk cheese (paneer) balls served in a sugar syrup flavoured with rose water.

This very sweet dessert comes from India, where it is typically served at special occasions.

Ingredients:

1l (4 cups) milk

1/2 tsp salt

240g (1 cup) natural yoghurt

1 tsp plain flour

1/4 tsp bicarbonate of soda

For the Syrup:

1l (4 cups) water

500g (2 1/2 cups) sugar

2 tsp rose water

Method:

Pour the milk into a pan, bring to a boil then add the salt. Take off the heat and beat in the yoghurt. Continue stirring gently until the milk curdles then strain the curdled milk through a fine-meshed sieve lined with cheese cloth. Gather the curds up in the cloth and squeeze gently until all the liquid has gone (you have made a version of paneer).

Scrape this paneer into a bowl then knead with the palms of your hands until smooth and soft. Scatter over the flour and bicarbonate of soda and knead once more to incorporate. Form the mixture into a roll then tear off pieces and shape into small balls (about the size of a ping-pong ball) then set aside.

In the meantime, combine the sugar and water for the syrup in a pan. Allow the sugar to dissolve over gentle heat. Pour half the syrup into a bowl and set aside. Return the remaining syrup to the heat and bring to a boil. Gently add the balls of paneer (best done with a slotted spoon). Simmer gently for 10 minutes then increase the heat (add water to the syrup as needed). The paneer balls (ras gullas) are done when they float to the surface.

Drain the paneer balls and place in the reserved sugar syrup. Turn into a serving dish and sprinkle over the rose water then serve.

Jalebis

Jalebis is a traditional Indian recipe for a classic dessert of fried flour, yoghurt and water batter coloured with saffron that are dipped in hot sugar syrup flavoured with rose water, cooled and served.

This is a classic Indian batter-based dessert.

Ingredients:

280g (2 cups) unbleached plain flour

1 1/2 tbsp rice flour

1/4 tsp baking powder

2 tbsp natural yoghurt

300ml (1 1/4 cups) warm water

1/2 tsp powdered saffron threads

600g (3 cups) sugar

640ml (2 2/3 cups) water

1 1/2 tbsp rose water

ghee (clarified butter) for deep frying

Method:

Begin with the batter. Mix together the flour, rice flour and baking powder in a non-reactive (glass or ceramic) bowl. Stir in the yoghurt then slowly add the 300ml (1 1/4 cups) warm water and half the saffron. Whisk to a smooth batter, cover with a cloth and set aside to rest for between 18 and 24 hours (the batter is ready when it appears gelatinous when whisked — at this point it will flow from a spoon is a solid band without breaking).

When the batter is ready, combine the sugar, remaining saffron and 640ml (2 2/3 cups) water in a large pan. Place over medium heat and stir until the sugar has all dissolved. At this point increase the heat, bring the syrup to a boil and boil for 8 minutes. Take off the heat, stir in the rose water and place back on the hob. Set over a low flame so that the syrup remains warm.

Fill a large pan with ghee to a depth of 4cm. Heat this to 180ºC (360ºF) and set a wire rack over a tray near the cooking area.

Now pour your batter into a piping bag fitted with a large, plain, nozzle. Pipe the batter over the surface of the hot ghee to form shapes (typically either three-ring inter-connected circles or loose double figure of eights or loops joined into a chain. Ensure each piece is about 5 x 7.5cm (2 x 3 in) in size. Fry for about 30 seconds on one side then flip over and cook for about 20 seconds on the other side, or until they are crisp and golden brown in colour.