Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. – Jim Fiebig
You know how sometimes feel that you are smarter than everyone else . Well, when I was checking out kulfi recipes before posting this sitaphal kulfi , I kept thinking I dont need to bother with ice in the pictures. Bangalore isnt hot these days and my photography is so basic and fussfree , that I will be done before the kulfi has a chance to melt.
Ya well , the sun decided to beam down strong all day and my kulfi couldnt stand up to it even for a few minutes. You can see the results in the pictures. I went ahead with the same clicks anyways. Icecream is supposed to melt , there is no reason to pretend that I somehow came up with a heat resistant kulfi!
Custard apple is one of those fruits that doesnt find a place often in our fruit bowl. While I am tempted to pick them up whenever they are in season, they usually end up going bad before we get around to using them. Plus it isnt the easiest fruit to eat – removing the pulp from the seeds is a hassle . And ofcourse there is the fact that the husband refuses to eat it as it is. And at some point of time, I got tired of making custard apple milk shakes.
Custard apple is known by a number of exotic names – Sitaphal , Shariefa , sugar apple and cherimoya among a few. The fruit itself is no less exotic , in appearance and taste! The creamy texture makes it apt to use in milky or dairy based desserts . I saw umpteen recipes of sitaphal cream and pudding and kalakand and ofcourse the icecream. Which gave me the idea of making this sitaphal kulfi.
Good idea, if I may say so myself . Actually , everyone who tasted it thinks so too!
This is a cheat’s version of Kulfi . It uses both Condensed milk to hasten the cooking process and corn flour for thickening. It does require a bit of cooking on the stove but not too long and you can use that time to strain the pulp from the fruit .
I dont have any kulfi moulds
Sitaphal kulfi or Custard apple kulfi
Ingredients
- 250 grams or 1 cup Sitaphal / custard apple puree from 4 to 6 medium fruits
- 500 ml or 2 cups milk
- 200 grams or half a tin sweetened condensed milk
- 1 tablespoon corn flour
- 3-4 tablespoons almonds or other nuts optional
Instructions
- Strain the pulp from the custard apples and keep aside.
- Take two tablespoons of milk in a small bowl and dissolve the corn flour in it.
- Heat the remaining milk with the condensed milk in a thick bottomed saucepan for about 15- 20 minutes , stirring in between , until it thickens.
- Add the dissolved corn flour , mix well and heat for another 5 minutes.
- Take off heat and let cool .
- Stir in the Sitphal puree.
- Chop the almonds roughly and stir in (if using ). You can reserve some for garnish while serving.
- Pour into your moulds / cups/ freezer friendly container or in a parchment lined loaf pan.
- Freeze for 4 to 6 hours or overnight.
- To serve , run a knife along the inner edge of your mould or dip the mould in warm water, The kulfi will pop out. Alternatively , you can serve in the mould or scoop / slice to serve .
Notes
You can double the recipe.
To prepare the fruit, you can either remove the seeds with your hands and strain the pulp through a sieve OR you can place the pulp (with seeds) in a strainer and use a whisk or spoon to stir and strain the pulp.
My measuring cup is 240 ml
This kulfi tasted AAAMAZZZING !It really did. Rich and creamy and luxuriously sweet ! I have been asked to make it again..and I will ! Without the stress of having to take photographs !
Wondering what to do with that half tin of condensed milk ? Try my popular condensed milk cookies or any of these recipes below.
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