“It`s never too late to be what you might have been.” – George Elliot
The train slowly makes its way to the station and stops. Passengers get down, some of them get on it. And in a few minutes it is all ready to make its way along the chosen route to the next destination. And there will be few passengers who try and rush in at the last minute to climb onto the train. And then some more who miss it. A brief moment of cribbing and blaming follows, frustration is vented out on all that is within reach. But eventually he will make his way to buy tickets for the next train that arrives. He may have been late for his first ride but then does get on the next one.
Life throws many opportunities at us to grab the ones that interest you and to take on the path your heart desires. Often people end up in the wrong path, doing things what others want. Halfway through the journey we realize we have taken a wrong turn. And then comes the need to make a choice – to continue ahead on the same road or take a diversion towards the right road. A need to once again bring to light our priorities and goals in life. And if they are still not clearly visible, we need to annihilate forces that block our vision in life, which is most often – fear. Fear kept us off the right path. And when the ‘culprit’ is extinguished the right path becomes visible from a distance. Once we turn towards it, all roadblocks are wiped out!
For it`s never too late to be what you might have been. The obstacle is only from within you, never outside.
Summers are time for indulging in all things frozen – ice creams and popsicles and gelatos. And then there is the creamy, luscious kulfi! An Indian version of the ice cream that comes with variety of flavors but the basic being malai or cream. They are made and put into ‘matkas’ (small, earthern ware pots) and frozen. And these heavenly malai kulfis are ready to be served as your body seeks the much needed respite from the scorching heat!
In my case the train has just about started to move. For the summer is slowly giving way to rains and cold days. But then, it`s never too late, right?!
So here`s some homemade ‘Malai Kulfis‘, beckoning you to try…
Creamy Malai Kulfis!
- 500 ml full fat milk
- 4 tsp cornflour – mixed with 4 tbsp milk
- 6 drops lemon juice
- 10 to 12 tbsp sugar
- 1/2 cup milk powder
- 2 nos glucose biscuits (soften with 1-2 tsp milk)
- 1/2 cup malai (fresh cream)
- In a thick bottom saucepan heat milk. Mix cornflour with 4 tbsp milk.
- As the milk comes to a boil add lemon juice ( see notes) and then cornflour paste. Stir till thick and remove from heat.
- In another saucepan put sugar and stir and let melt. Switch off gas when comes to a boil and the sugar turn light golden with the heat of the pan. Do not let it darken/ caramelize too much, you dont want the burnt flavor here. This process is just to give kulfi a pale color.
- Then add the milk mixture to the pan with sugar. The sugar at this stage will solidify a bit but as you stir over heat it will melt.
- Stir once and then keep over heat. Add milk powder, stir and let sugar melt.
- Add glucose biscuit paste, mix once. Remove from heat.
- Let cool to room temperature.
- Add malai (cream) and churn/ blend once in mixer or hand blender.
- Pour into 6 small aluminium or plastic kulfi moulds. Keep in freezer compartment of refrigerator and freeze for 7 to 8 hours. When it is semi set you can insert icecream sticks if desired.
- To serve, unmould and serve.
Lemon juice is added only to give kulfis its characteristic slightly grainy texture and not to curdle it. So you may avoid adding it altogether.
Sugar is caramelized lightly to give the kulfis its authentic pale, cream color. It does not make much difference in its taste. So you may even add sugar directly to milk.
Glucose biscuit is added to give authentic taste of malai kulfis.