Kulfi Recipe (Kulfi Ice Cream)
More compact and richer in texture compared to ice cream, Kulfi stands as a classic Indian dessert offering a variety of captivating and exotic flavors. This uncomplicated kulfi recipe utilizes khoya and can be effortlessly assembled within a matter of minutes.
Ingredients
- 3 cups whole milk
- 75 to 80 grams Mawa (khoya or evaporated milk) – about 3.5 to 4 tablespoon mawa
- 3 tablespoons raw sugar or white sugar – adjust as required.
- 1.5 tablespoons Rice Flour or 1 tablespoon cornstarch
- 3 tablespoons milk – to dissolve the rice flour or cornstarch
- 20 pistachios – shelled and unsalted
- 20 almonds
- ½ teaspoon cardamom powder or 4 green cardamoms powdered in a mortar-pestle and husks removed
- 1 teaspoon rose water or kewra water (pandanus water) or a drop of kewra essence or rose essence
- 25 to 30 saffron strands – crushed
Instructions
Reducing Milk And Preparation For Kulfi
- In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time. Keep on stirring the milk often as it simmers so that it does not burn from the bottom in the pan.
- Grate the khoya or crumble it very well to a fine texture. Set aside. Crush the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. Keep both of them aside.
- Crush the green cardamom pods in a mortar-pestle and powder finely. Discard the husks.
- Dissolve the rice flour or cornstarch in 3 tablespoons of milk. Mix very well. Set aside.
Making Kulfi
- After 18 to 20 minutes of the milk simmering, add the sugar and stir.
- Let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or cornstarch paste.
- Keep on stirring after adding the paste, so that no lumps are formed.
- The whole mixture has to be lump free, so keep on stirring.
- After 4 to 5 mins, when the mixture has thickened, add the khoya (mawa), powdered almonds and pistachios together with the cardamom powder.
- Stir very well and just simmer for a minute or two on a low heat. Keep on stirring so that the khoya (mawa) is distributed evenly.
- Switch off the heat.
- Add rose water or kewra water and crushed saffron. Do a taste test of the mixture and add more sugar if needed.
- Let the mixture cool at room temperature.
- Then pour the mixture in kulfi moulds or in serving bowls or small glasses or in popsicle moulds.
- Freeze the kulfi overnight or for a day. Once the kulfi is well set and frozen, remove it by sliding a butter knife at the edges.
- Remove on a glass plate or wooden tray. Slice the kulfi and serve immediately. If frozen in a popsicle mold or tray serve as kulfi popsicles.
Nutrition
Calories: 382kcalCarbohydrates: 34gProtein: 16gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 36mgSodium: 168mgPotassium: 545mgFiber: 2gSugar: 21gVitamin A: 552IUVitamin C: 1mgCalcium: 526mgIron: 1mg
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