Kesar Kulfi

As per a typical Indian tradition, a new bride is supposed to cook something sweet (halwa, kheer, etc.) when she goes to her 'sasural' for the first time after the wedding. I was a culinary novice when we got married (can't believe I am writing a food blog already!), and thankfully, no one asked me to cook anything at that time. However, after we got married, my maid Meenakshi (promise to do a post on her soon) taught me quite a few things about cooking. And the next time we happened to go to Delhi, I insisted on making kulfi. Trust me, the in-laws were bowled over. Here's the recipe!

Ingredients:

1. 1 litre milk (approx 4 cups)

2. 8 medium-sized spoons of sugar

3. 1/2 tsp cardamom powder (freshly ground)

4. 1 tbsp skinned pista

5. 1 tbsp skinned badam

6. Saffron (kesar) - half a teaspoon

Method:

1. Add the kesar to the milk and boil on high flame.

2. After giving it one boil, cook it on low flame for about an hour (patience is the key people...oh and make sure you keep stirring it) till it becomes really thick and reduces to about 60% of its original quantity. Oh ok, make it 70%. Happy?

3. Now, add the cardamom powder, sugar and the nuts.

4. Stir for about 5 minutes so that the sugar dissolves completely.

5. Allow it to cool. Handy tip: cover with a plate while it cools...this way malai won't form on it. Yeah, I hate malai too.

6. When it has cooled down, pour it in an aluminium/steel container (I prefer an earthen bowl... not just for tashan, but 'coz it actually makes it creamier).

6. Seal the container with a cling film/foil.

7. Keep it in the super-freeze zone of your fridge.

8. Now the tough part. The long wait (we are talking overnight, or at least 8 hours). 

Extra notes:

1. I know kesar is expensive, but it really adds that magic to this dish. My sister-in-law recently got me Iranian kesar from a spice souk in Dubai, and it's fantastic. Ask your relatives abroad to get you the best quality kesar available.

2. If it's overly frozen, heat it in the microwave it for 15 secs just before serving.

3. Kulfi goes very well with hot gulab jamuns. Enjoy!