Chikoo Kulfis (Sapodilla Popsicles)

Couldn’t let chikoo season go by without making some kulfis. I also wanted to photograph them in soft, moody light. Here it is difficult to find super market produce with leaves. Thankfully, I have obliging friends who sent me some cuttings from their sapodilla tree, so I could use them in my shots. I was quite happy with how the photos (and the kulfis) turned out. The fruit I used was very ripe and sweet, so I added only a tablespoon of erythritol to sweeten the kulfis. You can use any sweetener of choice and adjust the quantity to taste. Alternately, some sweetened condensed milk would also work. These delicious frozen treats could not be simpler to make.

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Recipe

Chikoo Kulfis

(Makes 8 kulfis)

Ingredients

2 cups chikoo flesh (from fully ripe fruit)
3/4 cup single cream (I used Amul Fresh Cream)
1 -2 tbsp sweetener of choice or sweetened condensed milk*
1/4 tsp ground cardamom
Pinch of salt

Method

Combine all the ingredients in a bender and blend until completely smooth. Spoon the mixture into kulfi/popsicle molds and freeze for 30 minutes.

Insert wooden skewers/popsicle sticks into the kulfis and freeze again for 4-6 hours or until set.

Dip the molds in a mug of boiling water a few times, extract the kulfis and enjoy!

*Honey, jaggery, sugar or erythritol can be used as sweeteners. Feel free to adjust quantity to taste. Sapodillas tend to be naturally very sweet, so too much added sweetener is not needed. A few tablespoons of sweetened condensed milk can also be used in place of a sweetener.