Sunday, June 22, 2008
Rosewater Kulfi with Cherry Juice Steeped Noodles
The sippy cup has often left me in wonder. I am not quite sure when they arrived on the parenting scene. Suffice it to say, when my bottle habit (the childhood kind) was broken, through garden-variety parental lies and deceit, I drank from cup or more accurately dribbled liquids. I now know that strange thing of parenthood, when your child experiences something you don't know and can't understand.
Belle loves her sippy. After a great game of chasing the dog (great for half of the players), she grabs her sippy off the table and takes deep, purposeful chugs. The sippy seems to satiate her physically and emotionally. But, recently she had a sick throat and couldn't swallow from a sippy. I tried to get her to drink milk from a cup. But, she kept pointing to her sippy. I couldn't figure out how to comfort her; to explain to her that she would be able to use her sippy again soon.
So, I thought ice cream would be comforting. Women with sick babies have no time to churn; and I am not that lady with the drum from the ice cream maker in the freezer. So, I decided to go the easy way and make kulfi, unchurned Indian ice cream. In other words, there is no real work. This is made with equal parts of condensed milk and almond milk, 2 cardamom pods, a sprinkle of rose water, and some saffron if you choose. Mix everything and freeze.
I placed these little dollops of sweetness (of course I made them mini), atop rose water and cherry juice steeped noodles. This sounds fancy but is not. Add pre-cooked rice noodles or uncooked cellophane noodles to very warm but not boiling flavoring liquid (jasmine tea, strongly flavored juice) and let stand at least 15 minutes. Eh, voila, your noodles should turn a pale color. Grape juice and pomegranate juice work best to color.
As there are noodles involved, I thought I would send this off to Pasta Presto hosted Hillary of Chew on That and started by Ruth of Once Upon a Feast.
Labels: Ethnic Cuisine: Indian