Kulfi Recipe (Kulfi Ice Cream)
User Reviews
4.9
Kulfi Recipe (Kulfi Ice Cream)
Description
The preparation begins by boiling and reducing whole milk over low heat for about 18 to 20 minutes, thickening its consistency and concentrating the flavor. Mawa (khoya or evaporated milk) is crumbled finely and set aside, along with crushed dry nuts like pistachios and almonds and powdered cardamom made fresh from pods. Rice flour or cornstarch is dissolved in a little milk to prevent lumps before being added to the boiling milk mixture with sugar.
The mixture is continuously stirred after adding sugar and the starch paste to avoid lumps and ensure a smooth, thickened custard base. After thickening, the reduced milk is combined with mawa, nuts, cardamom powder, rose water, and saffron strands for flavor and aroma. The final mixture is chilled until firm enough to be shaped or frozen, resulting in kulfi with a dense, creamy texture featuring nutty and floral notes.
Kulfi is traditionally served as a cold dessert, often molded in molds or small cups. The inclusion of nuts offers a slight crunch that contrasts with the creamy frozen texture, and the floral essences provide subtle fragrance, marking this as a celebratory or special occasion treat.
Ingredients
- 3 cups milk whole
- 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 pistachio 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 crushed, strands
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 Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 168mg | 7% |
| Potassium | 545mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 552IU | 11% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 3µg | 15% |
| Vitamin E | 2mg | |
| Vitamin K | 2µg | |
| Calcium | 526mg | 53% |
| Vitamin B9 (Folate) | 7µg | |
| Iron | 1mg | 6% |
| Magnesium | 65mg | 16% |
| Phosphorus | 334mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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