Waist Friendly Oats And Almonds Kulfi
I don’t even remember how many times I have avoided having kulfi thinking of my waist! I have a severe sweet tooth and not having goodies which are in sight just breaks my heart. One day I was having my morning oats and it occurred to me, can I freeze this and eat it as ice cream later? And it appears like I am not the first person to think about that. Chef Vikas Khanna has a recipe for Oats Kulfi and so I thought, lets give it a try. This kulfi is absolutely free of any fattening agent like cream or butter or condensed milk and so I can have it to my heart’s content. I no longer shy away from my refrigerator after dinner 😉
Kulfi is Indianized version of ice cream, but its a little heavier and creamier in texture. Its actually quicker to make as compared to ice cream as it does not involve whipping the contents after freezing which makes ice cream lighter in texture. It is traditionally prepared by slowly evaporating milk for hours. But, this recipe requires only 5 minutes of cooking. So, you don’t have to toil in the kitchen for hours. Thats what I call as perfect summer dessert 🙂
I have used Instant Quaker Oats here which come in Cranberry and Almond flavor. Oats act as thickening agent for the milk and thus no long cooking hours are required to reach the desired consistency. I have kept the sugar level on the milder side. But, if you like more, you can add more sugar to the recipe. You can also drizzle honey on top of the kulfi when you serve if sugar feels less for you. I was actually thinking of serving this kulfi with fresh fruits and falooda, but dint get time to do so. May be next time I’ll do that.
- Low fat milk – 1.5 cups
- Instat quaker oats in cranberry and almond flavor- 1 packet
- Jaggery or sugar – 2 tablespoons
- Saffron – 8-10 strands
- Honey – optional for drizzling while serving if sugar feels less
- Boil 1.5 cups of milk in a heavy bottom pan. I usually use my pressure cooker without lid to do so.
- Add oats and stir for 2-3 minutes.
- Simmer the heat and keep the mixture cooking on low heat for another 10 minutes.
- Switch off the heat and add the saffron strands. Let it cool.
- Fill your kulfi moulds and freeze them for 6 hours at least before serving.
Your turn now!
Have you ever tried converting a dessert into a healthy one? I would love to hear your experience and experiments. Don’t forget to leave a comment below!