DD : wow ! Ma, you got your century. how do you feel about this?
Me : I feel great and joyful....very happy that I achieved something and reached a milestone....
DD : What have you achieved since you started your blog?
Me : Lots of joy, great friends from around the world who always send me best wishes, love and encouragement through their comments. also I've learnt so many new things, new methods in cooking, experimenting new dishes and new computing skills-who would of thought that blogging would be so beneficial....! I hosted a two wonderful events and I had a great response from my fellow blogger...also one of my recipes POTATO GNOCCHI won a prize !!~ you can see this on my blog page One more joyful moment....
DD : you scored your half century, very quickly...but second half took more time, why?
Me : yes I scored half century quickly because when I started a blog it was winter and in winter I had lots of time in my hands to write so many posts, since April UK has produced reasonably good weather, so I spent more time outside rather than by the cosiness of the hob....but don't worry I still have a massive file of recipes to post...
DD : so in this six months journey of your blog were there some optimistic times and some apprehensive?
Me : Apprehensive, yes when I thought about hosting my first event, Joyful eating whilst traveling...because it was just 8 weeks that time for me when I started blogging and taking that big responsibility it was very challenging job, but I said earlier I like challenges....
interviewer : where do you go from here now?
Me : I will continue my blogging because cooking is my JOY and I would like to keep in touch with my bloggywood friends and also would like to try out their innovative and different recipes than mine and I hope they will try out mine too...I believe through making dishes from other cultures you can bring yourself towards their cultures and tastes !
I would like to say a big thank you to my family who always support and encourage me in carrying this on, they all are willing to taste my new dishes which I experiment and give their honest opinion, sometimes they are too honest for my liking... they patiently wait while I take pictures of the dishes.... I would like to send my gratitude to my bloggywood friends who constantly gives their support and opinion...without their comments and encouragement I wouldn't have got as far as I have...
DD : So Ma, on this happy occasion what have you got for your friends and family ?
Me : well, because we have lots of happy moments around us, I would like to share two delectable and mouthwatering deserts with my friends and you... SINFUL GULABJAMUN and MAVADAAR ROSE AND COCONUT KULFI...!!
DD : wow, that's great Ma ! will, let you go and show us your deserts,,,good luck!
Me : Thanks sweetheart ! that was a good interview, are you planning to be a journalist? ....:)so here I am with two deserts...first Kulfi
Kulfi is a popular flavored frozen dessert made from milk which originated in South Asia and is popular throughout neighbouring countries in the Middle East. It has similarities to ice cream in taste, texture and preparation. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert. Traditionally in India, kulfi is sold by street vendors called kulfiwallahs who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a "matka", filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom and similar. Often it is served as Falooda Kulfi which is kulfi with rice noodles, rose syrup and other ingredients. Popular flavors include pistachio, mango, vanilla, and rose. (source : wikipedia)
So here I made my kulfi with Rose Syrup and coconut...also I haven't used any cornflour to thicken the milk, but instead I added Paneer (Indian cottage cheese)..because I like my kulfi very rich and it has to have grainy texture not smooth...The special texture comes from the small bits of milk-skin, by simmering the milk slowly...It takes a little more time prepare but Boy it is worth it...Mmmm ( I know pics could have come better, but I was really struggling there, because the heat couldn't do much justice to my kulfi ..but I can tell you the taste was Divine!...)
You will need :-
- 500 ml full fat milk
- 4 tbsp full fat milk powder
- 300ml Condense milk
- 200 ml whipping cream
- few drops of Rose water
- 1 tsp rose syrup
- 2 tbsp dry coconut powder
- 4 tbsp grated paneer
- few drops of coconut extract
Put first three things in a non stick or heavy bottom pan and mix well and bring to the boil. Simmer about 30-40 minutes, stirring constantly (the mixture should be thickened and reduced). Now add other stuff (except cream) and remove from the heat and leave it to cool at room temperature. Now whisk cream until thick and fluffy, and add to the cooled milk mixture and fold gently. Now pour the mixture into a small ramekins or kulfi moulds and wrap with the kitchen foil or cling film and freeze about 7-8 hours or all night. Kulfi is eaten when it is slightly melting on the outside/edges. So, take out of the freezer 10-20 minutes before serving, less in hot countries. Serve it own its own or falooda...
Note : by adding milk powder, mixture thickens more quickly and also it gives Khoya or Mava taste to the kulfi. and by adding paneer , kulfis texture becomes grainy..so that is the way kulfi has to be in my opinion...
Now coming to my second desert..Sinful Gulabjamun