What is summer without numerous ice cream treats and lazing on the beach! Living in Bangalore, experiencing sea and sand would mean taking a trip to some costal location. Couple of weeks back, we made an attempt and drove for 7 hours but sadly rain ruined it completely. We didn’t even get to set foot on the sand, let alone lay there and enjoy the waves. So that plan was completely washed out. As for the ice cream treats, we have been indulging on lovely flavors when we eat out but I was not finding an inspiration to make one at home. Until I found the kulfi molds.
Kulfi is a very popular Indian dessert prepared with evaporated milk, flavored as per choice and then frozen in the molds. It took me a year to find these molds! And as expected, Arvind instantly requested for a classic kulfi that’s rich and velvety. It’s his all time favorite guilty pleasure. I will certainly share that traditional kulfi with you eventually. As for today, it’s a healthy version of kulfi. One that you can even eat for breakfast, every day!
Keeping this month’s Foodhall theme – Health and Wellness, chia pudding with coconut milk, topped with blueberry thyme compote sounded like a perfect pleasure. But then Arvind gave me this idea to freeze the whole thing in the kulfi mold. Clever, I must say. It worked and we loved it. And we had kulfi for breakfast without any guilt! Topping it with some pan-roasted coconut flakes made it extra special.