Coconut kulfi,a frozen dessert of coconut and milk, as a recipe, is not what I had always had in my little Brown Diary( I have never spoken about this little diary where I had always scribbled recipes, as a young teenager, when I would read any of the woman/ home magazines which mom used to subscribe to), nor have I really ever tried it before , but this impromptu attempt was quite a success, in terms of flavour, as a pleasant gift for mom, and a satisfied daughter.
Kulfi is one regular thing we make all through summers, and usually with the Indian flavours of kewra, cardamom, and pistachios, a must after dinner in summers. In fact the day I make first kulfi of the year, my folks declare the summers have arrived.
As kids, we have seen Mom’s steel conical moulds neatly placed in the freezer almost through the season. The kulfi on the stick was another way I have relished my kulfi, in childhood.
I believe my food habits, my favourite food is very close to what mom relishes. Sometimes, while we do our daily ritual talks, we end up missing the same thing as if it is our taste buds which connects the mother-daughter duo. Coconut is another thong which mom always enjoyed in some or other form. We are a Baniyaa ( a subcaste in Hindus) family, at mom’s home, so though coconut is not used much in daily food, Coconut is definitely a very important part of our pooja (prayer) rituals, either a fresh coconut is used in the pooja thali or a dried Coconut ( khopra) in festivals and weddings. Greetings are exchanged with a dry Coconut along. I have always seen mom, using the coconut that would arrive home, in one or the other way in making sweets. She would use all her arms power to grate the coconut, mixing it up with mawa ( dried condensed form of milk), and nuts and setting burfi ( Thin slices of set sweet squares), or she will roll away laddoos( Indian sweet in form of round balls made of reduced milk/ dry fruits ) out of it.I would help her roll the laddoos or slice the barfee I always saw mom enjoying the aroma of coconut around, loving the coconut flavour any which way.
This Mother’s day,I just felt like bringing two of mom’ s favorite things together and create A Coconut Kulfi. Hence the idea of coconut kulfi, led to a new way we had kulfi, this time. The creaminess of coconut milk added to the flavour of kulfi. The combination worked well, and mom really enjoyed each bite. Could not have been a better sight, mom smiling with each bite.
Print Recipe
Coconut Kulfi/ Nariyal Kulfi
Its a milk preparation, made using a combination of coconut milk and dairy milk,, reduced and sweetened, enriched with the goodness of almonds and flavoured with cardamom, garnished with desiccated coconut.
Instructions
Place milk on flame and boil
Simmer and cook for 20 minutes
Add condensed milk and bring to a boil.
Add Coconut Milk and desiccated coconut and bring a quick boil.
Now switch off the stove and add sugar, stir to mix thoroughly while the mixture cools down.
Now add Almond slivers and cardamom powder.
Pour in Earthen bowls/ Kulfi Moulds once cooled completely.
Allow setting in the freezer for 2-3 hours.
Garnish with coconut shavings and serve
Recipe Notes
CoconutMilk can be extracted at home by grinding fresh coconut and pressing out the fresh cream. Also, sugar can be reduced if you like it mild as there is enough sweetness from coconut and milkmaid. Adding dessicated coconut is completely optional. It imparts an extra depth of flavour to the ice cream. Condensed milk can be replaced by Khoya ( Reduced milk solids), and sugar can be adjusted accordingly, as khoya has no extra sugar in it, like condensed milk. As there are no thickening agents, it melts as soon as removed from the freezer, in hot weather. Serve it quick.
