Description
A traditional Indian frozen dessert, Kulfi is a rich and creamy ice cream made by slowly simmering full-fat milk with sugar, condensed milk, and aromatic flavorings like cardamom, saffron, and rose water. This recipe yields a luscious, dense kulfi garnished with crushed pistachios, perfect for a refreshing and indulgent treat.
Ingredients
Scale
Milk Base
- 4 cups full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup sweetened condensed milk
Flavorings
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon saffron threads (optional, soaked in 1 tablespoon warm milk)
- 1/2 teaspoon rose water (optional)
Garnish
- 1/2 cup crushed pistachios (or almonds)
Instructions
- Boil the Milk: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Once boiling, reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until the milk reduces to half its original quantity.
- Add Sugar and Condensed Milk: Stir in the sugar and sweetened condensed milk. Continue to simmer for another 5-7 minutes to allow the mixture to thicken slightly.
- Flavor the Mixture: Add ground cardamom, saffron with the soaked milk, and rose water if using. Stir well to combine and simmer for an additional 2-3 minutes.
- Cool the Mixture: Remove the pan from heat and let the mixture cool to room temperature. Transfer to the refrigerator and chill for 2-3 hours.
- Freeze the Kulfi: Pour the chilled mixture into kulfi molds or small cups. Insert wooden sticks if using molds, or cover the bowl with plastic wrap if freezing without sticks.
- Freeze Overnight: Freeze for at least 6-8 hours or overnight until fully set and firm.
- Serve: To release the kulfi, briefly dip molds in warm water and carefully pull out the kulfi. Garnish with crushed pistachios or almonds and serve immediately.
Notes
- Adjust sugar to taste as per your preference.
- For a creamier texture, full-fat milk is essential.
- Saffron adds a rich aroma and color, but it’s optional if unavailable.
- Rose water provides a subtle floral note; omit if desired.
- Ensure thorough cooling and chilling for best freezing results.
- Use molds designed for kulfi or small cups; wooden sticks are optional for serving.
