13 August, 2018
Plum and Sour cherry Kulfi : Popsicles
My Sour Cherry and Plum trees are laden with fruits. It is so exciting to see the flowers cover every inch of the tree in Spring. The small green stubs come next which then swell up and change to the lovely orange and red colour.
The birds wait as much as I do to pluck the fruits and enjoy.
My coworkers, neighbours and friends got their share, we popped them in our mouth and then still had more. That is when I look for ideas to use them up as desserts.
The cherries are not the sweetest, the plums are not the mega sized that you get at Costco. To me though, these are the best. Critics are aware that like an overprotective mother I refuse to hear any thing against these beauties.
Kulfi is a very popular Indian dessert. Milk reduced to cream, sugar and other flavour enhancers added and then frozen solid. Popsicles are not too different wouldn’t you agree?
Kulfi molds are very specific, cone shaped, unlike popsicles molds which come in a variety of shapes.
I have gone to my favourite childhood dessert using these fruits from my garden. I have used both the traditional kulfi molds as well silicone heart molds, without any wooden handles. These are enjoyed on a plate with spoon.
I must say they are disappearing pretty fast.
Recipe: 12 kulfis
Cherry and plum puree 41/2 cups
Heavy cream 31/2 cups
Sugar 1 cup
Cardamom powder 2 tsps
Pistachio slivers 1 Tbsp
Almond slivers 1 Tbsp
Saffron threads 20-25
Rose water 1/2 tsp
Soak the saffron strands in a small bowl with a Tbsp of lukewarm milk or cream. Keep aside.
Wash the fruits, pit them and make a puree in the blender. I had slightly more cherries than plums. The total puree was 41/2 cups.
Take this in a sauce pan over medium high heat and reduce it to half the original volume. Add the cream, mix well. Put the gas off.
When lukewarm add the sugar, cardamom powder, pistachio and almond slivers. Add the soaked saffron and rose water. Give a nice stir. Let it cool completely. Pour in molds and freeze overnight.
When serving run water on the metallic kulfi molds, which will release the kulfi. The silicone mold needed a bit of twisting only to let the kulfi out. Serve them on a plate with a spoon.
The amount of sugar needed will depend on the sweetness of the fruit and the desired taste.