mayurisjikoni

Bura na mano holi hai    Its a bit early to post Holi recipes but I've just join a new  group #Foodiemonday #bloghop. Every Monday we post a recipe based on the chosen theme. The 31st theme is #Fusionthandairecipes. Its really really hot in Mombasa and the only thing I could think of was something extra extra cold. I decided to make kulfi with my thandai masala. Taking photos was not easy as the kulfi was melting too fast.               Holi, a festival of colors is celebrated by Hindus worldwide. In India its mainly celebrated by throwing, applying, drenching friends and families with different colour powders and coloured water. The true reason for celebrating is lost in all the colour throwing, drinking and partying. In reality, the eve of Holi also known as Holika is when an effigy of Holika is burnt to celebrate the triumph of good over evil. Prahlad, a devotee of Lord Vishnu did not burn in the fire while his aunt did(who ha...

Its mango again! I love making kulfis and yet again it was  mango kulfi. When mangoes are found everywhere in Mombasa, I just don't seem to see any other fruit. The previous 2 kulfi recipes have been different. I made one with evaporated milk and fresh cream. The other one was with mawa (solid milk) and this one is using fresh cream and sweet condensed milk. It is a much quicker method than the mawa one and tastes equally good. Kulfi making has never been easier. For this recipe I used mango puree but you can use any fresh fruit puree of your choice. I served this kulfi with some passion fruit pulp and the sweet and tangy taste was heavenly. I have not used any artificial colours thus the dull pale yellow colour of the kulfi.  QUICK KULFI Makes about 6  2 cups full fat milk ¼ cup milk powder ½ cup sweet condensed milk ¼ cup sugar 1 cup thick fresh mango pulp ½ cup fresh double cream 1 tsp cardamom powder or ginger powder To serve: 3 passion fruits or chopped fresh mango M...

Ice-creams, kulfis, sorbets are all welcome on a hot day. It is extremely hot these days in Mombasa and we are ever so often making a bee line for the fridge... cold water, cold drink, cold desserts etc. All sugar you may say, but on hot days the body is not satisfied till something sugary goes down the throat. After feeling cool for say, 5 to 10 minutes go on a guilt trip.... worked out this morning or haven't worked out and have consumed sugar, fat etc etc. Oh well, couldn't resist sharing this yummy kulfi recipe. Its not the quick condensed milk version, this is the real thing with mawa and boiled milk. Kulfi is usually a good ending to a spicy meal or any chaat dish.  KESAR BADAM PISTA KULFI 12 kulfis 2 litres of full fat milk 1½ cups grated mawa (solidified milk) ¾ cup sugar 10 to 12 almonds 10 to 12 pistachios ½ tsp cardamom powder (elachi) ¼ tsp nutmeg powder (jaiphal) ¼ tsp saffron  Put milk in a saucepan and bring it to a boil. Lower the heat and let the milk simmer t...

Kulfi is a frozen dairy based dessert very popular in the Indian sub continent. It usually has flavourings like rose, kewra, cardamom, saffron etc. It can have a fruit puree in it or just plain. Traditionally its made by boiling milk till it becomes thick, but this recipe of kulfi is a quicker version. Kulfis are more dense and solid than normal ice cream. MANGO KULFI Makes 6 to 8 depending on the size of the kulfi mould. 2 cups of thick fresh mango puree 2 tbsps cornflour or cornstarch 2 cups evaporated milk ½ to ¾ cup sugar 1 tsp cardamom powder 1 cup fresh double cream  finely chopped nuts for garnishing Cut ripe fresh mango and puree it in a liquidizer using a little bit of the measured evaporated milk. Mix cornflour in about 2 to 3 tbsps of the measured evaporated milk. In a heavy bottomed pan or a non stick pan, pour the remaining milk and bring it to a boil. Remember to stir the milk occasionally. When it is boiling, add the cornflour paste while stirring all the time. Keep ...