Kulfi – A rich, Indian ice-cream

Nothing entices kids more than the sound of the ice-cream truck on a hot summer day. In India, that sound was the ringing of a bell, as the kulfi cart came rolling down the street. At that time, for 10 paisa, he’d pull out a stick with kulfi out of a metal cone. Kulfi, a traditional Indian ice-cream, is richer, denser and creamier than regular ice-cream. Flavored with saffron, cardamom and pistachios, not only is it a delicious summer treat but can be stored in the freezer for when guests stop by.

Serves: approximately 20 (small Dixie cups)

Ingredients:

  • 14 oz sweetened Condensed Milk
  • 12 oz Evaporated Milk
  • 16 oz Cool Whip whipped topping
  • 16 oz Heavy Whipping Cream
  • 3/4 tsp Saffron threads
  • 1/2 tsp cardamom powder
  • 1/2 cup Pistachios / Almonds coarsely chopped

Method:

  1. In a large mixing bowl, combine the sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip
  2. At medium speed, using a hand mixer, mix all ingredients together for a minute
  3. Fold in the saffron threads, cardamom powder, half the nuts and beat for another minute
  4. Pour mixture into small Dixie-style plastic cups. Sprinkle remaining chopped pistachios/nuts on top
  5. Cover cups with foil and insert a wooden popsicle stick into the center. Alternatively, mold in ice cube trays or in a popsicle maker
  6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight
  7. Serves approximately 20

Cinnamon Cake Bites

A quick and easy dessert for a weekday or a nice breakfast option with coffee!

While nothing beats baking a cake from scratch, unfortunately, lack of time on a week day calls for improvisation. It’s always nice to have the aroma of cinnamon wafting from the kitchen when the kids get home. This quick dessert, or after-school snack, is easy to put together while on a lunch break from work!

Ingredients:

  • 1 yellow cake mix box – 15.25oz (I typically use Duncan Hines)
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 1 cup Greek Yogurt (or sour cream)
  • 2 cups powdered sugar (also known as icing sugar)
  • 1.5 tbsp cinnamon powder
  • 1 cup brown sugar
  • 3 tbsp milk
  • 1 tbsp butter
  • 1/2 cup walnuts (optional)

Method:

  1. Preheat oven to 325 degrees farenheit
  2. Coat a 9×13 pan with butter and then set aside.
  3. In a bowl combine cake mix, eggs, oil, vanilla and sour cream. Using an electric mixer, beat on low for 30 seconds then raise speed to medium and and mix for 2 minutes
  4. Pour the cake batter into the prepared pan
  5. In a separate bowl, mix together the brown sugar and cinnamon
  6. Sprinkle the brown sugar and cinnamon mix and the walnuts evenly onto the cake batter
  7. Taking a butter knife, gently swirl the sugar cinnamon mix and walnuts into the cake batter. DO NOT over swirl
  8. Bake for 30-40 minutes. Put a tooth-pick into the center of the cake and if it comes out clean, the cake is ready
  9. Cool for 20 minutes
  10. While cake is backing, gently whisk together the powdered sugar and milk. Pour this over the slightly cooled cake
  11. Allow icing to set – 5-10 mins
  12. Cut cake into mini squares and it’s ready to eat
  13. Cake can stay refrigerated for a couple of days – mine doesn’t last more than 2 days!