This Summer, the mercury seems to be playing the devil, defying all gravity and breaking all records. The Sun too is playing truant unleashing its power with all its might and scorching us mercilessly with its unbearable heat, making one feel completely helpless under its strong hold. You pray for these dreadful days to pass away quickly but one knows that there is a long way to go before you can get relief from this miserable summer heat. Unfortunately for me, this is also the year when my daughter, who has just finished high school, is seeking college admissions so perforce we have to be out in the heat making a round of the various colleges for her admissions.
So to beat the heat and keep my cool, I tried out this Orange Kulfi. Its simple quick and really refreshing. Of course, now that mangoes are ruling the season right now, make a Mango kulfi instead. Substitute the orange juice with a cup of mango pulp to have a delicious creamy dessert ready in a jiffy. Though I have always considered myself quite proficient in making desserts, this is actually the first time I have tried my hands in making kulfi, basically because I was under the impression that it was quite cumbersome to make. I was amazed at how easy and quick it was and ready within no time at all.I have to thank the BBC GoodFood India magazine team for giving me a chance to be a part of their taste team and sharing this wonderful recipe with me. (This recipe appeared in the May 2014 issue). I also loved the idea of setting the Kulfi in the Orange shells which apart from looking really trendy lent a beautiful citrusy flavor and aroma to the kulfi. I think the same can be done in mango shells.
If you too like me have never tried making Kulfi before, believe me this is the time to start. Its creamy, luscious flavour will have you addicted to it and keep you wanting for more!!
Time: 45 minutes + freezing
oranges- 8 (try the firm-skinned variety like Malta oranges)
milk -2 cups
condensed milk - 200g
sugar- 6 tbsp
cornflour- 2 tbsp
Zest 2 oranges with the help of a fine grater or a zester and keep aside.
From the remaining oranges, slice off a part of each orange from the top.
Keep the sliced portions aside—these will form the lids of the orange shells.
Taking a spoon or a melon baller, scoop out the orange flesh completely, making sure the skin doesn’t break. Repeat the procedure with the remaining 5 oranges. Now extract the juice from the pulp of these 6 oranges, as well as from the 2 zested oranges.
Heat the juice in a pan until reduced to 1/4 of the quantity. (I found that reducing the juice took a long time. In case you are in a hurry, you can add 2 tbsp orange marmalade instead.)
Keep aside and let it cool.
Meanwhile, mix together the milk, condensed milk and sugar. Place the mixture in a pan and bring to a boil, then reduce the heat to a simmer.
Add the cornflour mixture gradually into the simmering milk and stir for a couple of minutes until thick. Remove from the flame and cool for 10 minutes.
Add the orange zest and the reduced orange juice to this mixture and mix until well blended. Slowly fill the kulfi mixture upto the rims of the orange shells. Now carefully place the sliced lids on top of the shells.
Freeze the filled oranges overnight to set. If the orange skins are damaged while scooping the flesh out, cover with cling-film and then freeze.
Once frozen and well set, remove from the freezer, cut the whole oranges into wedges and serve immediately.