Vikram Vij’s Mango Kulfi

7 Jun

I recently tried a really light and delicately flavoured frozen mango dessert called kulfi, prepared by Vancouver chef Vikram Vij. It was the last course of a deliciously spicy meal served at All the Best Fine Foods in Toronto. Kulfi tastes like ice cream, but is actually a frozen custard, so even easier to make–no churning required.

There’s a bunch of fun facts on kulfi in the July issue of Reader’s Digest, and Vikram kindly agreed to share his recipe here. I hope you enjoy this treat as much as I did. Over to Vikram!

“In India, kulfi, or Indian ice cream, is one of the most popular desserts. Street vendors sell it as popsicles, and five-star restaurants serve it as a fancy dessert. We once took the kulfi off our menu, and an Indian family was shocked and disappointed beyond belief.

Once you have a good recipe for making kulfi, you can add almost any flavour. We add a bit of white rice flour to give the kulfi a slightly softer texture, and we find the rice flour also soaks in whatever flavour you choose to add. Since mango pulp is pre-sweetened, remember that you may have to add more sugar if you choose another flavour of kulfi.

If you know that you’ll be making kulfi quite often, visit an Indian grocer and buy individual kulfi containers. They are cone-shaped tins with screw-on lids and they come in different sizes. Kulfi will keep frozen for up to 1 month in kulfi containers or up to 3 days in small ceramic bowls sealed tightly with plastic wrap. Kulfi is usually eaten frozen like ice cream. If you prefer, serve it warmed, which is how Meeru likes it.”

–Vikram Vij

Makes 8 servings

1 cup whipping cream
6 cups whole milk
1 Tbsp white rice flour
4 Tbsp sugar
1 cup mango pulp
1 cup chopped pistachios (optional)

1. In a heavy pot, combine cream, milk and rice flour with a whisk until smooth. Bring to a slow boil on medium-low heat, stirring regularly. Once the mixture starts to boil, reduce the heat to low. Cook for 45 minutes, stirring regularly and scraping the milk that sticks to the side of the pot back into the mixture. As it cooks, the mixture will begin to thicken.

2. When it is cream-coloured and has the consistency of whipping cream, turn off the heat and stir in sugar. Set aside to cool for 15 minutes. Stir in mango pulp (and pistachios, if desired).

3.  At Vij’s, we pour the kulfi into small brightly coloured ceramic bowls, cover them tightly with plastic wrap, then place the bowls in the freezer. Pour 1 cup of the mango-kulfi mixture into each of 8 ceramic bowls or ramekins. Cover each bowl or ramekin with plastic wrap and freeze for at least 6 hours or up to 24 hours. (Regular-size kulfi containers also take about 1 cup.)

4. To serve, remove the kulfi from the freezer about 5 minutes before serving, just to soften it. Serve in the ceramic bowls (or ramekins). (If using kulfi containers, place each one under warm running water for 30 to 45 seconds, then unscrew the lids and empty the kulfi into individual bowls.)

From Vij’s: Elegant and Inspired Indian Cuisine, by Vikram Vij and Meer Dhalwala (c) 2006, published by Douglas & McIntyre, an imprint of D&M Publishers. Reprinted with permission of the publisher.

Vikram, all fired up about food.

Vikram Vij making everybody feel at home.

3 Responses to “Vikram Vij’s Mango Kulfi”

  1. diana meronek July 2nd, 2012 at 1:29 PM #

    Would love to have the recipes in a printer friendly form.

    • Valerie Howes July 3rd, 2012 at 10:56 AM #

      Hi Diana, That’s a very good suggestion; I’ll talk with our web team about this possibility and get back to you. For now, I suggest copying the recipe text into Word and printing it off.

  2. gillian Catto September 7th, 2012 at 3:22 PM #

    It would be great if all your recipies were in printable form. Thanks, G

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