cinnamon sapota kulfi

Cinnamon sapota kulfi

Something, I have missed eating for more than a decade is the heavenly sweet sapota that is commonly referred to as the chikoo fruit in India. As the weather would start to get cooler, the little round brown fruit begin to pop up all over the place. I've been told that you can find them fresh in California however, their presence here has definitely been elusive. Consequently, I reconciled with the notion of never having to eat it again, unless I visited either a warmer part of the country or India in the right season. But then something amazing happened last weekend, I found some in Maryland! Not the fresh fruit but the frozen peeled and sliced fruit in bags. I double-checked the bags to make sure my eyes weren't deceiving me, it was akin to being dehydrated in a desert and imagining an oasis in front of you. I picked up a few bags, since I wasn't sure when the next time would be and I could stretch them out a little bit without having to eat them all in one sitting.

Brown sugar

I've recreated and updated one of my favorite ways to eat sapota and I think you will get to love it as much as I do. A popular and traditional way to eat sapota in India, is this delicious frozen kulfi dessert. I can vividly remember the sweet taste and texture of the thick frozen slices of sapota/chikoo kulfi that were served over banana leaves that we'd pick and eat with a spoon. The melting sapota kulfi would dribble milk from the sides and I would try to scoop up as much as I could. I'm definitely not one to waste dessert! 

Cinnamon sapota kulfi 2

So here I am folks, updating one of my popular childhood memories and desserts. Freshly ground cinnamon and brown sugar are perfect ingredients for fall cooking and also absolutely fitting in this kulfi. I love eating frozen desserts throughout the year and will definitely be making some more for you soon. I certainly don't think the weather should limit our options. 

Cinnamon

I still don't own kulfi molds and I've been using my cappuccino cups that I previously used to make my mango kulfi. It works fine and this is unfortunately the only action those cups have ever seen! 

Sapota kulfi

If you follow me on Facebook and/or Instagram you might have noticed some of the photographs of the ingredients, I've been sharing. Most of the time I post photographs of prepared food but I do love working with ingredients and will showcase them on a weekly basis. If you have any particular recipes or foods that you would like me to write about, do let me know at nikarama [at] abrowntable [dot] com. 

Dusting cinnamon on sapota kulfi

cinnamon sapota kulfi

yields: 6 servings

ingredients

1 quart or 4 cups whole milk
1/2 cup brown sugar
2 tablespoons honey
1/2 tablespoon cinnamon, freshly ground
1/2 pint heavy cream
1/4 cup almond meal
1 cup sapota fruit pulp, puree (remove and discard the outer skin and seed)
3 tablespoons fine sugar (for garnish)
1/2 teaspoon cinnamon, freshly ground (for garnish)

1. Bring the milk, sugar, honey, and cinnamon to a boil in a thick-bottomed saucepan, stir constantly with a silicone spatula to prevent the milk from scalding. Reduce the flame to a gentle simmer and add the honey. Continue to stir the milk and simmer for another 20-25 minutes until it reduces to approximately 3 cups. 
2. Fold in the heavy cream, almond meal and stir  constantly on a medium flame. Bring the mixture to a rolling boil for 2 minutes and then remove from the flame. 
3. Whisk in the pureed sapota pulp into the hot mixture. Transfer the mixture into a gallon size ziploc bag, seal airtight and place in an ice-water bath to cool for 30 minutes. Once the mixture has cooled, divide it evenly between six cappuccino or kulfi molds or any other freezer safe molds that you own. Seal the open ends of the mold with cling film to prevent the formation of ice crystals. Freeze and allow to firm for at least 6 hours. 
4. Just before serving remove the kulfi molds from the freezer and allow to sit outside for 5 minutes at room temperature. In the mean time, mix the fine sugar and cinnamon in a small bowl. Remove the kulfi from the molds ( I insert a knife, a little less than halfway in the center of the kulfi, twist it a little to loosen it from the sides and pull it out)  and transfer to a clean serving plate. Dust each kulfi with a little of the cinnamon-sugar mix, you can also roll the kulfi in the mixture.