Ever Tried The Biscuit Sandwich With Kulfi? Here's A Swoon-Worthy Recipe!
Image Credit: Photo: Sarika Jindal

If you haven’t yet tried the biscuit sandwich, you are missing out on a lot. A personal favourite, the biscuit sandwich is a classic combo that deserves more recognition. Oh, how good the biscuit tastes along with ice cream. A perfect match of vanilla and chocolate! These ice cream sandwiches are made in factories where the biscuits are made from cookie ingredients and the ice cream is made in large mixers.  

It was that biscuit I longed to eat again and again. In my free time, I came up with some ideas for the recipe. Yes, I could use two extra-smooth chocolate chip cookies as my sandwich base and top. But I have grown to love the chocolate biscuit so much, and knowing that they taste so different yet delicious compared to chocolate cookies which are crunchy, I wanted to learn more. In this recipe, we will not be using any egg whites or baking soda. As soon as biscuits are cooled, put them in a container so that they don’t become crisp.  

I could do away with vanilla ice cream. In fact, I’d rather pick something I love even more. Kulfi is a rock-solid choice. It is creamier than ice cream, has a denser consistency, and doesn’t melt too fast. Two, there is a lot of potential to experiment with kulfi as your canvas. One could make rose, mango, pistachio, dry fruit or even lavender kulfi! I'm going with pistachio and almond here.  

Also Read

Photo: Kuldeep Negi Bombay

Excited? Try this recipe 

INGREDIENTS 

FOR KULFI: 

  • 1 tablespoon of crushed pistachios 
  • 3-4 crushed green cardamoms 
  • 2 tablespoons of crushed almonds  
  • 2-3 tablespoons of condensed milk 
  • 1 litre of full-fat milk 
  • A pinch of saffron   

FOR BISCUIT: 

  •     1/2 cup butter at room temperature
  •     1/2 teaspoon of vanilla essence 
  •     1/2 cup of cocoa powder 
  •     1 cup of all-purpose flour  
  •     1/2 teaspoon of salt 
  •     2 egg yolks  
  •     1/4 cup of brown sugar 
  •     1/4 cup of white sugar  

METHOD 

FOR BISCUIT: 

  • In a bowl, beat butter, white and brown sugar.  
  • Add egg yolks and vanilla essence.  
  • Beat, until light and fluffy.  
  • Add cocoa, flour and salt to the butter mixture very slowly.  
  • Transfer the dough to a kitchen counter, and knead it into a ball.  
  • Shape it into a log.  
  • Using a rolling pin, flatten it up but maintain a thickness of 3-4 millimetres.  
  • Now using a knife, create six rectangles.  
  • Using a fork, make holes in the raw dough.   
  • Bake at 180 degrees celsius for 10 - 11 minutes.  

METHOD: 

FOR KULFI 

  • Heat milk in a non-stick pan.  
  • Add cardamom.  
  • Wait for the milk to come to a boil.  
  • Remove from heat.  
  • Using a sieve, discard the cardamoms, and collect the milk.   
  • Transfer milk back to the pan.  
  • Add pistachio, saffron, almonds and condensed milk. Cook for 3-4
  • minutes. 
  • Now pour the prepared mixture in a big rectangular mold lined with parchment paper.  
  • Freeze, until the kulfi is fully set.  
  • Demold.  

TO ASSEMBLE: 

  •     Place one biscuit at the bottom.  
  •     Cut a required portion of ice cream as per the size of biscuit.  
  •     Place one biscuit on top of ice cream. 
  •     Press gently and quickly freeze for at least 2 hours. Serve.  

We hope that you enjoyed this recipe!