Alas we have approached the last week of summer in Sydney and boy is it stinking hot!! There’s a heatwave along with bushfires and I’ve had orientation week responsibilities. Oh the fun. Sitting in the stall, all sweaty and stuffy, greeting everyone that walks by trying to entice them to join our society. All the while eating plenty of junk food, drinking insane amounts of water and not needing to pee, handing out flyers and pamphlets and collecting money off people.
Okay enough about orientation.
I actually love the entire process. I mean it’s become a tradition to spend oweek with all my society people lugging around my now famous suitcase.
Between all the fuss about O-week I decided to have a go at making Kulfi. It took two tries to perfect this recipe where the first try ended in a serious disaster with curdled milk. Yikes!
What is Kulfi?
Kulfi is an insanely delicious un-churned ice cream made from reduced creamy milk and flavours such as saffron, almond, pistachio or rose (traditionally). It’s a popular sweet across the Indian subcontinent and would be stored in a clay pot before serving it up. I have so many fond memories of travelling to India, going to the beach and buying an insanely tasty stick of Kulfi. It’s a bit of a tradition for my family.
Now with passionfruit in season and the hot summer heat, I decided to have a go at this new flavour. I must say it turned out delicious. Honestly I really enjoyed it and so did mum and my sister. The recipe is fairly straightforward, you just have to be patient and really allow the milk to come together.
Here’s the recipe
Have a go at this crazy yum recipe. It’s easy and is so worth it. It’s one of those that will actually really impress your houseguests. If you enjoyed the recipe, do let me know! I am going to start experimenting with more fruit and flavours to develop more kulfi and sweet Indian fusion recipes.