Pineapple Kulfi is the recipe for this week, in sync with a mug my daughter got as an appreciation for the work she accomplished for a conference, which was engraved as ” if you were to be a fruit, you would be a fine-apple” and I cannot agree more! Pineapple is a tropical fruit that I have always liked, wether it be juice, or just slices, or as pineapple cheese sandwich or my favorite flavor of fresh pineapple cake! So trying this flavor in kulfi would not be very surprising at all in my kitchen.:)
The effort was to have as much of pineapple displayed as possible, but could succeed only if when cutting the kulfi into pieces while serving. I tried to use the cupcake moulds besides the normal kulfi moulds, in order to display the pineapple rings more prominently, as part of the reason I like pineapple, is because of the thick circular slices. If pineapple is not a flavor you like, try the earlier recipe of Strawberry Kulfi Ice Cream.
Just remember to have a bucket of patience, as once you have that, making kulfi is a no brainer, specially when you cook in a non-stick pan. Watch a couple of TV shows while the milk evaporates to the right consistency and then just mix some fresh pieces and chill for 15 hours or so pineapple kulfi is ready!
Today being Ugadi and Gudi Padwa, a sweet recipe was the ideal way to celebrate and wish everyone a Happy New Year to all! The temperatures are getting warmer soon, and a nice chunk of fresh pineapple in the kulfi would be akin to sunny, sweet and juicy aspect of the traditional delicious kulfi. Hope all have a sunny, sweet and fruitful 2074 by Indian Calendar system!