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!
Grease well a deep non stick pan with ghee at the base as well as on the sides thoroughly.
Add the milk and sugar and stir on a medium flame till the sugar dissolves completely.
Reduce the flame to low medium and let the milk boil.
Once the milk boils , reduce it to low flame and let it simmer. till about 1/2 the original quality is left.
Chop four pineapple slices into a small pieces and add to the milk to boil. Add also al 1/3 of the pineapple juice to the boiling milk also.
Simmer the milk till the quantity reaches about a third of the original quantity.
Remove from flame, add three more slices of pineapple chopped into small pieces.
Warm a tbsp of milk and dissolve saffron into the kulfi mix. Add essence and cardamom and mix thoroughly.
Allow the pineapple kulfi mix to cool completely for about an hour and a half.
Fill the ice cream or popsicle moulds. adding half ring of remaining pineapple and chill for 12 hours minimum.
Alternatively, use muffin or cupcake baking tray, fill the moulds with the Pineapple Kulfi mix and layer ring pieces of pineapple on the top and freeze for 12 hours.
Before serving, run the moulds under warm water and release the pineapple kulfi from the mould .
Cut it into pieces if serving in a bowl, that way, its easy to eat as well as it displays the fresh pineapple in it.
Using Whole mIlk and preferably organic milk , will give a rich taste and texture to the homemade Pineapple Kulfi.
Use a over boil preventing plate, will help the milk in simmering without one having to watch over it continuously, as also using a non stick pan is a must for an easy kulfi making process.
If the milk has evaporated to the right consistency level, then the texture of the Pineapple Kulfi will be just right! The whole process of making kulfi is a test of patience and if one is patient, the rewards is definitely worth it! The texture of the pineapple kulfi was just right along with its sweetness and I specially liked the slightly tangy taste to the mix from the pineapple juice as well as dissolved pineapple. The fresh pineapple added last, retains its crunchiness and juiciness, which adds an extra depth to the traditional kulfi. I quite like this combination as it is something new and fun in the kulfi flavor so Pineapple Kulfi was definitely sunny and sweet for me!
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