A Couple Concocts Kulfi

Collaborating spouses are the cornerstone of our Couple's Night classes! Last Saturday, one happy pair got together during our Indian Balti class to whip up some watermelon kulfi. Now, kulfi is a popular Indian frozen dessert that's usually made with mango or pistachios, or the more exotic tastes of saffron or rose water, and is frozen in conical molds. Our students opted for watermelon. It was the perfect ending to the highly-spiced meal our students prepared (the eggplant-green mango chutney was especially mind bending).

Sweetened condensed milk is a common ingredient in hot-weather cuisines since it needs no refrigeration and lasts for years on the pantry shelf. You'll find it in desserts in India, Southeast Asia, and South America, where cooks boil it in the can for hours until the sugars caramelize. The results is is dulce de leche. Sweetened condensed milk is also popular in certain European cuisines; I knew a Russian emigre who served it with strong, black coffee -- and you haven't lived until you've had coffee served that way.

Between the food processor and the convenience of the sweetened condensed milk, this dessert is a breeze. And the flavor possibilities are endless! Just make sure your fruit is cut into 1" pieces (not a necessity for most berries) and frozen completely, not thawed. The mechanical motion of the food processor and the frozen fruit stand in for an ice cream maker. You probably won't need additional sugar, but that depends on the ripeness of the fruit.

Sweet, cold, refreshing - the perfect ending for an Indian meal, or any hot weather feast this summer.

Watermelon Kulfi
(4-6 servings)

4 Cups seedless watermelon cubes
14 ounce can sweetened condensed milk, chilled
Sugar to taste

Cut watermelon into 1” cubes. Spread them on a baking sheet and place in the freezer. Freeze until solid, several hours over overnight.

Transfer the cubes to bowl of the food processor fitted with the steel blade. Begin processing while pour the cream/milk through the feed tube into the processor. Puree until smooth. Taste the mixture; add some sugar, if necessary and pulse briefly to mix.

Transfer to a container and freeze for about an hour (or serve immediately for a "soft-serve" version).