“Kulfeeeeee”, the kulfi man at 10 in the night.
“Appa, appa, kulfi pa, please”- Me
“No no, you will fall sick. Look at the time, its 10” – Dad
But the kulfi man always comes at 10, “No pa, just once, pleaaseeee” - Me
Appa looking at Amma.
‘God! Make Amma give “that’s ok” nod’ – Me
“OK! But this is the last time” – Amma
“Sure Ma!” – Me, certain that this will not be the last time
I still remember the gleam in my eyes when I watched the kulfi man slice the kulfi and handed ‘em to me in a banana leaf. I knew I was sure to fall sick after eating ice cream at 10 in the night, but the temptation was inescapable. The texture, taste and scent – it was appealing to all my senses. Its been years since I had kulfi, and I no longer remember the exact taste and texture to recreate the recipe. But this recipe tastes as good as the one I had in my childhood days (as far as I could remember) and is easy as a snap.
Mango – 1
Condensed milk – 1 can
Elaichi – ¼ tsp, powdered
Saffron – few strands
Pistachios – ¼ cup, chopped coarsely
Puree the mango. If using canned mango, reserve the juice. Mix puree, elaichi, saffron and pistachios. Add only half of the condensed milk. Taste the mixture and continue adding milk (and the juice, if using canned mango) until the desired sweetness is reached. The mixture should taste sweeter than you prefer as it will loose some of the sweetness after its frozen. Pour into popsicle/kulfi molds and freeze overnight.