Popsicles, kulfi inspired
No sooner has our snow melted and the first flowers begun to blossom, and already we’re craving icy popsicles. Canadians, eh? My beautiful granddaughter (and her Chihuahua ) are visiting, so special treats are needed. Every summer I make lots of popsicles, but this first batch of the season were inspired by Divya, in her post: http://youtoocancookindianfood.blogspot.ca/2012/04/yummy-almond-banana-milk-shake-badam.htmlWhy people buy the expensive chemical laden confections when popsicles are so easy to make, I don’t know. At the very easiest, any juice can be poured into popsicle containers. Of course, I get a little fancier than that:
|This mixture is enough for two sets of popsicles.|
3 tablespoons sliced almonds with their skins attached
2 tablespoons milk
1 teaspoon vanilla* (yes I make my own, silly easy)
3 cups plain yogurt (ditto)
4 heaping tablespoons raw cane sugar crystals
1 cup frozen mango cubes
1 teaspoon rosewater
4 cardamom pods, husked and ground to powder
|When buying popsicle makers, be sure the handle stems have holes.|
Soak the almonds in the milk and vanilla for 30 minutes. Add the yogurt, sugar, mango, rosewater and cardamom to the blender, and blend well. Pour into the containers, and freeze for several hours, or until you can tug on the stick, and it hugs tightly to the solution.
To serve, run the individual popsicle cell under warm water, tugging to pull out popsicle. Eat outside! This may not taste quite as good as kulfi, but it's a quick, second best.
*To make your own vanilla, add a couple of vanilla beans to inexpensive vodka, put it away for a week or two, and you have a good quality vanilla.
|Many cushions and one shawl went into the making of this 'fort'.|