I don’t know which is overwhelming – moving in into a new apartment or moving out of your current apartment. Moving out is more difficult, I feel. Especially if you have nice neighbors like I have.
I am going to miss Mittu a lot. Even my kiddo screaming ‘No, no, no….you are drinking too much! Stop right there!’ to her, because she drank 1/2 ml more from his share of Coke.
I don’t know what to expect in the new house, but I clearly know what I am going to miss. I am going to miss everything about our current home.
I am getting worked up when I look at the amount of work that need to be done. Packing, shifting and then unpacking. Electrical work, plumbing work, carpentry work. The list is endless.
I guess I should have a slice of this kulfi, to cool down a bit. Cool, sweet and mango-ey, you can’t help but forget about everything else.
Recipe Source : Manjula’s Kitchen
- Milk : 4 cups
- Bread piece : 1 big, crust removed
- Corn flour/Corn starch : 1 tsp
- Sugar : 1/4 cup
- Cardamom : 1/4 tsp
- Mango puree : 3/4 cup
- Remove the crust and chop the bread. Blend it with 1/4 cup milk and cornflour to get a thick paste.
- Boil the remaining milk in a thick, wide pan. Keep stirring to prevent sticking to the sides and bottom. Let the milk boil and reduce to 2 1/2 cups. It will take about 15 minutes.
- Add the bread paste and lower the heat. Cook for another 5 minutes.
- Add sugar and cook for another 5 minutes. Take off the heat, add cardamom and let it cool.
- Once its cooled completely, add the mango puree and mix. Pour it into kulfi molds or a shallow pan, if you don’t have one.
- Freeze overnight or for about 6-8 hours. At the time of serving, you can keep the bowl in a pan of hot water so that the kulfi is released from the bowl.
- Slice, garnish and serve.
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