Kulfi is one of the most loved Indian desserts, kulfi is known to have originated during the Mughal Empire in 16th century.
There are only five basic ingredients required to make this delicious malai kulfi. They are full fat milk, powdered sugar, green cardamom (elaichi), pistachio (pista), cashew nuts (kaju) that’s it. Today we will make Kulfi made from whole milk. This Indian form of homemade ice-cream is made without condensed milk. You will find complete instructions in this article.
- Full fat milk – 1.25 lts
- Powdered Sugar – 1/3 cup
- Cardamom – 4, powdered
- Pistachios – 8, roughly chopped (optional)
- Saffron – few strands, soaked in a tbsp of warm milk for 10 mts (Optional)
1. In a wide pan heat the milk and let it simmer. Keep stirring occasionally while milk comes to boil.
2. When the milk starts to boil, add the saffron strands. Add cardamom, pistachios to it and stir well. The consistency should be creamy and thick.
3. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one-third of its original quantity. It will have a rabdi consistency and like a very thick milk.
4. Now remove the pan from the flame and allow the mixture to cool. Once cool, place the mixture in the fridge for 1 hour.
5. Then, remove the mixture from the fridge and whisk it well and again place the mixture in the freezer. After an hour, take it out and whisk it wellt. Again place it back in the freezer. Repeat the whisking process after 1 hour again. At this stage, pour the whisked mixture into chilled kulfi molds and close the lids.
6. Prepare the molds for kulfi. If you don’t have kulfi molds than you can use small cups or glasses too. Pour the mixture into kulfi molds.
7. Pop the kulfi molds in refrigerator for about 7-8 hours or overnight so that the malai kulfi will set nicely.
8. Once done, remove the kulfi from the mould and sprinkle some of the reserved pistachios and almonds. Serve this delicious dessert recipe with chilled faloooda for an even better culinary experience.
Tips To Make Creamy Kulfi
1. Always make kulfi with full fat milk. Full fat milk is essential for the authentic flavor of kulfi.
2. While cooking the kulfi be sure to reduce the milk to 1/4 of its original quantity.
3. Do not pour hot rabdi mixture in mold. Let the kulfi mixture cools down completely and then only pour it into the molds.
4. Chop the pistachio (pista) and cashew nuts (kaju) using knife and not grate it. This way you will get nice chunks in mouth while eating kulfi.
5. You can add saffron (kesar) for additional coloring and flavoring.
6. Keep string the milk occasionally so that the milk does not stick to the pan and give your kulfi a burnt smell and taste.
7. You can skin skip the step of keeping the Kulfi mixture in fridge and pour the milk mixture that is at room temperature into the kulfi molds.
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