Orange Kulfi slices for a ThanDa ThanDa cool cool snack on a hot day! For me, happy memories are attached to this dessert. The first time I had this dessert, was about 5 years ago at my son in law Hrishi's sister Aarti's wedding, and that's where we met our daughter's future in laws and the extended families.
The dessert was so prettily served and I thought that was the best ever, so light and flavorful, so clever and the most unique. I took a pic of the dessert and I made a mental note of the ingredients and also decided to try it out as soon as I came home. I came home and tried it and jotted it down as a "Keeper Recipe", here it is, so everyone can make and enjoy.
Yummy Orange Delight Recipe
Ingredients:
• 2 and a half cups whole milk
• 6 tbsps of sugar
• Finely chopped assorted nuts (I used cashews and almonds)
• 2 or 3 oranges
Steps:
Preparing the orange shells
Steps:
1. We have to first prepare the shell of the orange.
2. Using a knife , cut the orange towards the top (check picture) and scoop out the pulp of the orange, using a knife and a scoop, very carefully, without breaking the shell. Keep the shells in the freezer to harden.
3. Keep the pulp aside, it will be used in the filling.
4. Peel the thin skin of the pulp, remove any seeds and cut the pulp into tiny pieces and keep this aside.
5. Use some pulp to extract 2/3 cup orange juice for the orange juice mixture.
The Condensed Milk Kulfi Mixture:
1. Start by heating the whole milk and bring it to a boil.
2. After the milk comes to a boil, add the sugar at this stage (because this prevents crystals when we freeze it) and keep boiling, stirring it well.
3. When it boils down to 3/4 add the nuts and allow it to cool. It has to cool completely or else you will have Kulfi paneer when you add the orange. Cool completely.
The Orange Juice Mixture:
1. Take the 2/3 cup orange juice, (I just used the pulp that came from the orange and squeezed the juice through a sieve), 1/2 Tbsp sugar, orange zest, 1 tsp of cornflour, mix well, and heat on medium till it comes together into a viscous liquid.
2. Add in the orange pulp you had set aside and mix well. (You can mix in a teaspoon of orange marmalade into a mixture as well)
3. Once both the milk and the orange juice mixture are completely cool, (it will curdle otherwise) mix together both the cooled milk and orange juice mixture and pour into the orange shells.
4. Freeze the oranges for a minimum of 5 hours or overnight, till completely frozen.
5. Take out and cut into wedges.
Notes:
Keep the orange in a small bowl or muffin tin so it stays upright in the freezer.
I also keep it wrapped in Saran Wrap.
When I take it out of the freezer, I give it a quick rinse and wipe it so it looks nice and shiny.
Cut into wedges to serve.
For a variation, you can top/dot the orange slice with orange marmalade, for an added zing.
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