Chikoo Kulfi/ Sapodilla Kulfi
EVENT: A- Z RECIPE CHALLENGE
THEME : AN INGREDIENT BEGINNING WITH THE LETTER S
RECIPE: CHIKOO KULFI/ SAPODILLA KULFI
What is Chikoo Kulfi/ Sapodilla Kulfi?
Chikoo Kulfi/ Sapodilla Kulfi is a delicious creamy fruity frozen dessert, easy to make and not too sweet. Perfect summer time treat. First, lets clear what is chikoo? Chikoo is the Hindi name for sapodilla (pronounced as sapo-diya) or sapota. It is a sweet fruit that is brown in colour and grows on an evergreen tree. This fruit is native to Mexico, the Caribbean and Central America. In India it grows abundantly in the state of Karnataka. Whenever I’m in Bangalore and its chikoo season, I have one every single day. I simply love chikoo. I know many don’t like it as sometimes its leaves a gummy feeling on the lips.
What is Kulfi?
Kulfi or Qulfi is a frozen dessert that is very popular all over the Indian Sub Continent. Its the traditional ice cream for that region. However, there is a difference between ice cream and kulfi. In fact, Kulfi tends to be more dense and less creamier. Moreover, Kulfi mixture is not whipped like we would for an ice cream mixture. And Kulfi takes longer to melt. It is believed that this frozen dessert originated during the Mughal rule in the 16th Century. The word kulfi comes from the Persian word Qufli which means covered cup. Kulfi is prepared by boiling full fat milk till it becomes thick. During the Mughal era pistachio and saffron were commonly used to make kulfi. The mixture was poured into metal cones and immersed in slurry ice till it sets.
Modern Time Kulfi
Nowadays Kulfi flavors range from traditional nuts and saffron one to chocolate ones and paan flavoured ones too. Fresh fruit kulfi are very popular. Fruit puree are added according to the season. Mango kulfi is very popular. Many still use metal cones, but nowadays you may find kulfi set in little clay pots or in ice lolly molds. Some use milk solid, khoya or mawa to quicken the process of thickening the milk. Sometimes cornflour or custard powder too is added.
Chikoo Kulfi/ Sapodilla Kulfi
Generally, here in Kenya we don’t get chikoo or sapodilla often. Sometimes, I find some at the Green grocer but they don’t ripen and I land up throwing them in the bin. So after a few purcheses I stopped. So are you wondering how I made Chikoo Kulfi/ Sapodilla Kulfi? No we don’t get frozen chikoo. Hubby’s friend owns a dairy farm and he has a few fruit trees too – mango, papaya, lemon and chikoo. When he came to visit us he brought a huge basket of chikoo for us. I shared some with my neighbors. Every day would check if they ready to eat. It was like a game of patience, one a day. After a while, a few more began to ripen. I stored them in the fridge hidden from my hubby as I wanted to make kulfi.
Some Kulfi Recipes
- Thandai Kulfi – I like to make this during the Holi festival. Adding homemade Thandai Powder makes it very flavorful.
- Quick Kulfi – I’ve used mango puree and served it with passion fruit. The whole process of making the kulfi mixture is quickened as sweetened condensed milk is used.
- Mango Kulfi – using cornstarch or arrowroot or tapioca flour to thicken the mixture.
- Kesar Badam Pistachio Kulfi – traditional kulfi made by using milk solid – khoya or mawa.
A bit about the group
A – Z Recipe Challenge group started by fellow bloggers Vidya and Jolly, is themed based. This month we have to use any ingredient whose English name begins with S. So many options like semolina, strawberry, sesame seeds, starfruit, saffron, snow peas, shallot, sage, spinach, sultana, sweet potato. I was going to use strawberries but then chikoo or sapodilla came along. And I don’t regret using sapodilla at all.
Ingredients required for Chikoo Kulfi / Sapodilla Kulfi
- Chikoo – sapodilla or sapota. Ripe, must peel off the skin, remove, the seeds.
- Full Fat Milk – it is best to use full fat milk for a more creamier texture
- Fresh Cream – I used whipping cream
- Milk Powder – best to use full fat milk powder
- Brown Sugar – I used brown sugar but feel free to use any sugar of your choice. The amount required will depend on how sweet the chikoo is. I’ve used only 3 tbsp as the fruit was sweet and also we don’t like our desserts to be too sweet.
- Cardamom Powder – elachi powder
While kulfi molds are easily available these days, but if you don’t have, don’t fret. Here are some ideas how to still set kulfi:
- Use lolly molds
- Use small clay pots
- Set in a container in a thin layer. Just before serving cut them into squares or cubes.
- Set in small plastic or metal cups. or glasses. Cover them with foil, and make a tiny hole, insert the ice cream stick or cocktail stick through it.
- As mini dessert option, I sometimes set it silicon ice trays.
- Gluten free
- Ideal for fasting days as no flour is used
- Ideal as a fruity dessert for kids as long as the quantity of sugar used is less.
- For diabetic friendly kulfi replace sugar with stevia or erythritol.
CHIKOO KULFI/ SAPODILLA KULFI
- 10 large chikoo (sapodilla, sapota)
- 200 ml full fat milk
- 200 ml fresh cream
- 4 tbsp milk powder
- 3-4 tbsp brown sugar
- ½ tsp cardamom powder
- Peel the chikoo with a sharp knife. Cut 8 of them into quarters.
- The remaining two, chop them into small pieces and keep on the side till required.
- Puree the 8 chikoo fruits in a food processor. Keep the puree on the side till required.
- Take half cup milk from the measured amount. Add milk powder and mix well.
- Pour the mixture into a deep saucepan along with the remaining milk.
- Bring it to a boil over medium heat, stir frequently so that the milk does not burn at the bottom of the pan.
- Once the milk comes to a boil, lower the heat and simmer it for 5-8 minutes. The milk will become a bit thick. Scrape any milk solids that forms on the sides of the pan and put it into the simmering liquid.
- Add sugar and cardamom powder. Mix and allow the milk to cool down.
- Add the chikoo puree to the cool milk mixture.
- Whip the cream lightly. Add it to the milk mixture.
- Gently whip the mixture. Add chopped chikoo.
- Pour the kulfi mixture into the molds.
- Freeze for 2 hours or overnight.
- To unmold, run the mold under tap water or dip in water. Run a knife along the sides. The kulfi will come out easily.
- Slice and serve.
- If you've used an ice lolly or popsicle mold, run under tap water, and it will slip off easily from the mold.
- Puree the chikoo without any water.
- Add sugar according to your taste.
- Frozen kulfi if covered properly stays for at least a month in the freezer.
- To avoid any ice crystals forming in the kulfi, make sure the mixture is thick after boiling and simmering it.
- Number of kulfi you get from the above measurement will depend on the size of mold you use.
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