The morning is crisp, cold and breezy. A medley of bird songs is soothing and sonorous. A Green Bee-eater perches on a wire and frequently swoops down for insects.
Far on a terrace, two pigeons are busy with each other.
Soon the Sun peeps from behind the hill. It looks like a dragon back to spew fire. The hillside is brown and the fields are bare. The river close to the forest has shrunk. It looks more like a brook. Everyone is waiting for a good monsoon.
The heat is maddening. Kids insist on buying ice cream. But ice cream from the market every day is not an appealing idea. Everyone agreed on making kulfi – our Indian version of ice cream.
We decided on making Doodhi Kulfi. It is a low-calorie dessert. Doodhi is bottle gourd also known as lauki in Hindi.
Strange it may sound but it is amazingly delicious and with doodhi (lauki) as a thickener, it is low calorie, unlike regular kulfi. This recipe is from the book "Great Recipes" a Femina and Spice Board of India presentation published some 25 years ago.
Doodhi Kulfi | Low Fat Low-Calorie Kulfi
- 1 ½ litres toned milk
- 2 cups grated doodhi (Lauki)
- 5 Slices of bread
- ¼ cup raw Pistachios
- 1 ½ cups Sugar (adjust to taste)
- 2 teaspoon Cardamom powder
- Keep aside 1 cup of milk. Boil the rest till it is reduced 1/3 of its volume. Let it cool.
- Remove the edges of bread slices. Soak in 1 cup boiled hot milk for 30 minutes.
- Remove seeds from doodhi. Grate and measure two cups. Boil until tender. Squeeze to remove water.
- Blend together bread, doodhi and sugar.
- Mix with the thickened milk.
- Chop 20 pistachios. Add to the mixture. Add cardamom powder. Mix
- Fill the kulfi mixture in kulfi moulds. Keep in the refrigerator for 5-6 hours or until set.
- Coarsely powder the remaining pistachios. Sprinkle on kulfi. Serve
Peel, slice, remove seeds and grate doodhi . Measure two cups. Use.
Adjust sugar according to your preference for sweetness.