Passionfruit Kulfi

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.

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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.

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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.

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Here’s the recipe

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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.

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Apple and Date Halwa

Halwa, or Indian pudding (I guess we could call it that) is a seriously delicious dessert with roots in the Indian subcontinent and the Middle East. It is typically served warm, but tastes wonderful cold too. It is truly a favourite in my house, and we make it as a treat for a celebration or festival.

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Now, my mother usually makes Halwa using semolina and banana, while back in India I have had it made with carrots and milk solids (mawa or khoya) OR believe it or not… bottle gourd. It’s fairly heavy on the sugar, which is obviously not so great for anyone trying to lose weight, or control their sugar.

This recipe is 100% inspired by the Happy Pear but it is most definitely a superbly different halwa recipe. Why? Because this one is 100% sugar FREE! Yup. That’s right.

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Now this halwa does turn out not so sweet, which I personally don’t mind, but as a note I think next time I will definitely add over some agave nectar or some rose syrup. Honey would work too, but really to each their own 🙂

Before starting this recipe, make sure your dates are really well soaked. This is where we get the sweetness in the halwa and it’s essential that these are softened prior to cooking. They should break apart wonderfully once in the pot and caramelize with the rest of the halwa.

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Now, I used semolina in my halwa because it is a great standard ingredient. Traditionally, ghee would be used to cook  the halwa and I do recommend using some. My first attempt, I went with all coconut oil and i found that most people didn’t enjoy the coconut undertones to the dessert. It would be better instead to use grapeseed oil as it’s flavour profile isn’t as deep as coconut.

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Oh and better yet… Diabetic Daddy Dearest actually ate thirds of this halwa. SCORE!!! The texture turned out really smooth and has a really nice apple flavour with hints of the sweetness from the dates… and that sweetness is like a really subtle and soft caramel 🙂

I would realllly love to hear what you think about this recipe, and I would love you to know what kind of recipes you want to see! 🙂