Kulfi is a popular frozen dessert from Indian sub-continent. It is loved by kids and adults alike.
Kulfi is a popular frozen dessert from Indian sub-continent. It was first made in the 16th century and since then it is still the pride of our country. Initially, it was available only with the street vendors but with time, all major brands are producing kulfi along with other frozen treats. It is the cousin of ice-cream.
Kulfi is denser than ice-cream. It is not whipped as in an ice-cream. It is referred to as Indian Ice cream by many people.
Kulfi is made by boiling the milk and sugar, constantly stirring to avoid sticking to the pan. It is made in different flavours. The popular ones pista, kaju kishmish, mango, rose and strawberry.
Today, I am sharing the traditional kulfi which I keep making often. I like the rich taste that it imparts. The only drawback is the time that it needs. You can set it to boil while cooking or when you are doing other errands in the kitchen. It needs time and attention, we need to be there but can be equipped in another work too. Secondly, it needs constant stirring.I find it better to put a small plate in it which avoids spilling.
Kulfi
Kulfi recipe
Ingredients:
- 1 litre Whole milk
- 200 grams of sugar
- a few strands of saffron
- cardamom powder
- half a bowl of assorted dry fruits
Method:
Boil milk with strands of saffron in it for half an hour. Allow the quantity to reduce by one-fourth at least. Keep stirring in between and scrap the milk residue into it. Add sugar, broken pieces of dry fruits and cardamom powder and boil for another ten minutes. Allow to cool and then put it in the kulfi moulds and allow to set . Tasty kulfi is ready in a couple of hours.
To de mould it:
Pour water over it. You may immerse it in a pan of water. It will easily come out from the mould.
Take a tip:
- Dry fruits used are cashew, almond, raisin and pista.
- You can coarsely powder and put them too.
- Ideally, the milk should be reduced to half the quantity.
Kulfi
Equipment
- thick bottom pan, ladle, kulfi moulds,
Ingredients
- 1 litre Whole milk
- 200 grams of sugar
- a few strands of saffron
- cardamom powder
- half a bowl of assorted dry fruits
Instructions
- Boil milk with strands of saffron in it for half an hour. Allow the quantity to reduce by one-fourth at least. Keep stirring in between and scrap the milk residue into it. Add sugar, broken pieces of dry fruits and cardamom powder and boil for another ten minutes. Allow to cool and then put it in the kulfi moulds and allow to set . Tasty kulfi is ready in a couple of hours.
To de mould it:
- Pour water over it. You may immerse it in a pan of water. It will easily come out from the mould.
Notes
You can coarsely powder and put them too.
Ideally, the milk should be reduced to half the quantity.
About the event:
This is an old post which I have redone it now. The recipe remains thee same but I have added more text and pictures to it. I had not put any picture for this post ! Sending it to Foodies_Redoing Old Post 74, a fortnightly event. The old posts need a new touch and we work on it.
Pin it for later :
kulfi
If you ever make Kulfi Ice cream recipe, take a picture of it and tag @fooodiejayashree on Instagram or evergreendishes on Facebook. I will be happy to share it further. Have you got my e-book of handyhints? Subscribe to get all updates and the book for free!
summer and kulfi – lovely combo and nothign beats homemade stuff !
Like this simple kulfi recipe as it does not need khoya or condensed milk. So tempting, wish I could have one right away.
I can never say no to kulfi. I like kulfi better than ice cream itself, So happy to have your recipe.