An Indian dessert that makes everyone go weak in the knees….yes Kulfi! Super creamy, deliciously sweet and chilled. Such a treat during summers!! 👌🏼 Flavour it with whatever takes your fancy!
Look how it melts…all that thick cream…sluurrrrpppp!! But then that’s what’s the best part about Kulfi. The rich creaminess that we get after reducing milk and cooking it with saffron (kesar) & pistachios (pista)…is just out if the world! 😋
I wanted to make Kulfi a few summers ago and found an absolutely easy peasy recipe sitting right under my nose…quite literally!😁
Yes…I have kept this little empty package since then and this recipe never fails me! Perfect Kulfi every time!💃🏻I have altered the flavour a bit to suit our preference.
Common, let’s make Kulfi!
Yield: 3-4 kulfis
Equipment: a heavy bottomed pan, measuring cups/ spoons, kulfi/ Popsicle moulds, ice cream sticks.
500 ml milk (I use Amul toned milk – 2%fat)
1/4 cup warm milk
2+1/2 tbsp cornflour
1+1/4 cup sugar
1/2 cup cream (I used Amul fresh cream)
1/2 tsp cardamom pwd
chopped pistachio & almonds as per preference (I add 2 tbsp of each)
few strands of saffron (kesar)
Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.
Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.
Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould.
Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️