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Cover and freeze your Kulfi for at least 6 hours before serving. India’s best sweet dessert on a stickis undoubtedly, Kulfi. This classic, creamy, traditional Indian ice cream is centuries old and has been passed down from the Mughal kitchens. A rich frozen dessert that is made with reduced full-fat milk and flavored with either cardamom or saffron. Milk is slow cooked on low flame over a long period with constant stirring till it reduces to one-third of its original quantity. The reduced milk is thick in consistencyrabri with bits of malai or top of milk.
One can freeze this in normal containers too. Don't worry use disposable plastic cups or even thick paper cups cling wrap aluminium foil and us ice cream sticks and freeze it. It demolds easily or you can even cut the cups, tear it to get the popsicles out. Grind together sugar, almonds, pistachios, saffron and cardamom together to a slightly coarse mixture, set aside. It tasted more like frozen rabdi than kulfi. One thing I did different was I added condensed milk.
How To Make Chocolate Kulfi (Step By Step Pictures)
This recipe contains a lot of nuts, but you can also use fruit in place of the nuts. Mangoes are a popular choice, so you can combine them with half a cup of mango pulp for dessert. There are so many different varieties and flavors of kulfi or gulfi. The traditional ones are malai, kesar, pista, mango, elaichi etc.
Then goes inpistachio finely chopped. Always chop the pistachio using knife and not by slicer. Better than store bought kulfi - you control the quality of ingredients plus doesn't need anything fancy. You probably have everything in your pantry right now!! Read tips & FAQ section for substitutions.
Pista Kulfi Recipe
In a heavy and wide pan or kadai , heat 3 cups milk on a low flame for at least 18 to 20 minutes. The milk will reduce and thicken in this period of time. Condensed milk is used in ice cream because it is a very versatile ingredient. It can be used to make a variety of ice cream flavors, including chocolate, strawberry, and vanilla.
When it comes to summer treats, my kids love anything chocolate so I decided to turn kulfi into a chocolate treat! Moreover with a hint of orange zest, this kulfi is a huge hit any time I make it. If you like traditional kulfi, do check out my kesar kulfi post. I would say this Kesar Badam Kulfi recipe is one of the easiest kulfi or Ice Cream or Frozen Dessert recipes one can make.
The secret of the perfect kulfi recipe
Do not add all at once as it can become too strong. Keep stirring and cook the kulfi mixture further. Under 6 to 8 mins it reaches a thick consistency as seen in the picture. The mixture thickens further upon cooling.
If the mixture is not condensed enough then crystals can form. Corn flour is used to thicken the mixture quickly. Otherwise it has to be boiled for longer.You may skip if you don’t prefer.
I share vegetarian recipes from India & around the World. Then pour the mixture in kulfi moulds or in serving bowls or small glasses or in popsicle moulds. Grate the khoya or crumble it very well to a fine texture. Crush the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. My name is Katia Pavlishchev and I am the owner of winkfrozendesserts.com. I have always had a passion for sweets and desserts, and I love sharing my recipes and tips with others.
Switch off once the milk is reduced and everything mixed together. One can make it plain without any flavours or just cardamom. Generally referred to as Malai Kulfi. Malai Kulfi however would have a slight addition of mava for the rich texture. Full fat milk is essential for the authentic flavor of kulfi. Add the sugar and saffron, bring to a boil again and simmer for another minute or two.
Kulfis are creamier and more flavorful than regular ice cream in terms of texture and taste. To properly freeze kawals, they must be kept at room temperature for about hours. If you’ve used fresh ingredients, these kulfis should last for about 15 days. The kulfi can be frozen in a clay pot or a matka if desired. Allow milk to steep for minutes in a heavy bottomed saucepan over medium heat. Cardamom powder, saffron milk, and milk powder can be added after they have all dissolved.
Although Kulfi does not usually contain milk, it can be flavored and rich by adding cream, chopped nuts, or fruit purees. In the Indian subcontinent, Kulfi is made by freezing a mixture of dense evaporated milk, which was already popular in sweet dishes. Mullah kulfi, a very popular dessert in both India and Pakistan, is still very popular among both countries’ residents.
In the hot summers in India, Kulfi is a much sought after dessert. I still remember the kulfi wallah carrying a large earthen pot on his head and selling kulfi door-to-door. Kulfi is one of our family’s favorite desserts.
I made this Kulfi last year, but could not post it on time. Let the mixture cool at room temperature, then pour the mixture in kulfi moulds, serving bowls, a tray or in shot glasses. Be sure to scrape the milk solids from the sides of the pan and add them to the mixture. In this recipe, I have added khoya to quicken the cooking time. Khoya is evaporated milk solids and imparts a lot of flavor and taste to the kulfi. I do not prefer plastic moulds so I use steel cups.
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Skimmed milk will not give the rich flavor or texture. You need to be alert and ensure that the milk does not burn by stirring it at regular intervals. Sometimes, there are chances of the kulfi not freezing properly. It means you need to keep simmering and stirring till the milk thickens beyond rabri consistency. It does take some time to make kulfi but it’s totally worth the effort and time. The flavor of slow cooked milk is far superior to any other method followed to make it.
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