This is one of the first Kulfis that I made. Super amazing, super delicious and super easy. Everyone who have tried Malai Kulfi, have always requested for seconds and it melts everyone’s heart.
I believe the start of Kulfi must have been with malai kulfi. A standard Malai Kulfi does not have any nuts but I added some to mine to make it thicker and also to add a little crunch to it. Adding nuts and types of nuts is optional and doesn’t make a difference to the taste of the Malai Kulfi .
Figs / Anjeer are a big part of dry fruit family. Sweetness of their own they are a splendid source of fiber while they taste great. After making lovely Kulfis with Almonds, Pistachios and saffron, I felt that figs would be a great choice for the next flavor.
Figs are sweet, healthy and rich in vitamins and minerals. Doctors suggest that consuming figs with milk is an excellent source of nutrition. I am not a big fan of figs by themselves, but trying them for Kulfi was one of the best decisions I ever made. It really enhances the flavor and as much as I was apprehensive at first, I was proud with the finished product.
One thing that you need to pay attention to is adding sugar. Figs are sweet and the longer they cook in milk, they keep oozing their sugar out, bit by bit and I always advise to add sugar towards the end, since you will get a perfect sweetness.
Another fact is about making a puree of the figs. Making a puree of half of the figs and chopping the other half to small pieces is better than making all puree. First reason being that all puree makes the milk extra sweet and second is that little chunks of Figs in your mouth while eating the delicious kulfi.
Indians can move out of India, but their love for their country and food never goes away. Most Indians travel to India to meet their country to relive their days and enjoy their respective cities, meet family and friends and to enjoy their favorite foods, most importantly street foods and sweets.
Most friends who travel home always bring back loads of sweets with them, including us. We always get our favorite sweets from India. There are some wonderful sweets that I get from Rajasthan and some awesome delicacies that Mr. Parveez gets from Bangalore/ Bengaluru.
One of the mawa’a sweets that I loved from childhood is the half chocolate and half mawa’a. I still enjoy eating them when I am in India, and not just me, Mr. Parveez and boys enjoy them equally. The only problem we faced is that since the sweet is made from milk solids, we could never carry them with us, since milk products, unless they are sealed pack which isn’t possible from our favorite sweet stores.
Living in another country and not having the privilege of enjoying sweets and other foods as much as we would like to, and that pushes people like me to try and cook our favorite dishes at home.
And, one fine day I tried making our favorite burfi at home and they came out pretty good and almost same as what we get from our favorite stores. The recipe is pretty simple and the steps are also easy to follow. You just have to make sure that you cook on low heat so the khoya is cooked evenly and doesn’t ooze out any oil. The layers can be set by placing the chocolate burfi on the mawa’a burfi by brushing little water to help glue them together.
A very easy recipe and definitely comes out wonderful.
Kulfi is an Indian Ice cream and is favorite to ice cream lovers. My family has always loved eating or ordering kulfis from our favorite kulfi shop. There used to be one particular Kulfi shop that sold the best “marwari kulfi”. That shop is still by the clock tower in Jodhpur and it still sells the most authentic marwari kulfi.
Though in last few years, a lot of new ice cream shops and kulfi places have opened and become popular too. But, for people like me, we still go back to that old shop to get the traditional and delicious kulfi.
Being far away from home, we yearn to have those flavors and no matter which restaurant we go to, the kulfi doesn’t taste the same as what we get back home. I always craved for the creamy texture and nutty flavor which I never found anywhere around.
And then one fine day, I decided to start making my own. Trust me, its one of the best decision I ever took. After this, it was no looking back. I experimented with loads of different flavors and made a huge variety.
I feel there is nothing better than having your kulfi homemade. See, there is nothing that can beat the freshness, the quality of the products that you use plus the shelf time. When you buy them from the market, you have no idea how many times, they have been defrosted and refreeze again and don’t forget all the preservatives added to them.
As much as its hyped with all the recipes given of how to get a perfect kulfi, trust me there is no big deal to it. Its simple and comes out delicious. Just follow the simple steps. It doesn’t require too many ingredients and it would turn out more delicious than your favorite store brand.
If you have questions, feel free to ask.
This Halwa was an idea that I had after I made badaam ka halwa, which is pretty popular in India. I felt that Almonds or badaam have been given a lot of importance when it comes to nuts, where as , walnuts are very healthy, but not liked a lot due to their taste. Its easy to see moms feeding their kids badaam ka halwa, when kids refuse eating plain almonds with milk. Indian mothers and their never ending love that always displays in the food and the amount of food that we serve our kids. Its amusing how one bowl of badaam halwa takes place of 7-8 almonds/badaam…LOLzzz.
So, the mother in me wanted to feed walnuts to my boys and thats when the idea hit me. Initially, I planned on working with walnuts only, but then realizing that they might not taste as good by themselves as I would like them to.
Finally, I decided of experimenting walnuts by adding a little cashew to it for that creamy texture and nut sweetness. It did the trick. This is one of best Halwa that I have cooked. The recipe is sure to impress everyone.
I belong to Rajasthan and I love almost all dishes that are from Rajasthan. Though Jodhpur, my home town is very popular for its Laal Maas, but its also very well known for its “asli ghee mein bani dishes”. One of my all time favorite is Malai Kofta. My home town, Jodhpur has some super amazing small restaurants that serve super delicious Malai Kofta. These restaurants are so small that they will never show up on a google map, but a true Jodhpuri knows how to get around and satisfy their taste buds.
Growing up, I loved going to all those restaurants, it was just so much fun and now, every time I visit my hometown, I revisit all these restaurants for the love of my hometown food. this is the closest I could get to the Malai Kofta flavor of Marwar.
These boneless chicken kebabs are one of the mildest and juiciest kebabs that I make. The softness comes from Khoya, which also relatively makes the kebabs a little sweet and soft. They are rich without being creamy and the taste of kasoori methi with spices adds a slight bitterness enhancing the taste of these fabulous kebabs.
These are easy to make and make a great dish for people who prefer milder flavor. I don’t think it will be a favorite among kids since the flavors are strong, unless your kids love experimenting with different flavors. Otherwise, these go great as kebabs themselves, just served over as snack or an appetizer at a party or as a side dish.
