* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Breast cancer awareness and support
This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.
I’m not a big fan of Indian desserts as I find them often overly sweet. But there a cool and beautiful Indian dessert to end a spicy Indian meal.
Kulfi is an Indian ice cream, often made with condensed milk with a hint of indian spice like cardamon. It is similar in taste to ice cream but is creamier and denser as it is usually made without an ice cream maker.
With this dessert, our 3-course Indian meal is complete, starting with a baked samosa as entree followed by biryani rice for the main course.
Day 29: Dessert – Pistachio and apricot kulfi
I have added apricots and pistachios to my kulfi as I love both these ingredients and they are also the colours of the Indian flag. To counter the sweetness, I have also sprinkled a pinch of salt, which I think offers a balance of flavours.
Kulfi is easy to make by using a mixture of cream and condensed milk, which eliminates the need to melt the sugar. Warming the mixture in a saucepan allows all the flavours of apricot, pistachios and cardamon to infuse together and reduces the mixture to create an even creamier and denser texture.
2 dried apricots
1/4 cup pistachios
1/2 cup condensed milk
1/4 cup cream
1/2 teaspoon cardamon
a pinch of salt
1. Toast pistachios in a dry hot pan for 5 minutes till fragrant.
2. Dice dried apricots into 5mm cubes and set aside.
3. Grind cardamon pods in a mortar and pestle and remove seeds and grind into a fine powder.
4. Warm condensed milk and cream in a sauce pan and remove from heat. Add apricots, pistachios and cardamon and pour into the Royal Selagor jelly mould.
5. Freeze overnight in freezer.
6. To serve, invert mould onto a plate and scatter more chopped pistachios and dried apricots on the plate.
It is a fabulous treat on a hot summer’s day or an end to a hot spicy meal.
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan