A traditional Indian frozen dessert, Kulfi is dense, creamy, and flavored with cardamom, saffron, and pistachios. It’s a delightful treat perfect for a hot day or as a special dessert!
Ingredients:
2 cups full-fat milk
1 cup heavy cream
1/2 cup sweetened condensed milk
1/4 cup sugar
1/2 teaspoon ground cardamom
Pinch of saffron strands (optional, but recommended for authentic flavor)
1/4 cup chopped pistachios (optional for added crunch)
1 tablespoon rose water or kewra essence (optional)
Instructions:
Prepare the Milk Mixture:
In a heavy-bottomed pan, heat the full-fat milk over medium heat.
Stir frequently and let it simmer until the milk reduces by about one-third. This may take 15-20 minutes.
Add Cream and Sweeteners:
Once the milk is reduced, add the heavy cream and condensed milk.
Stir well to combine and cook for another 10-15 minutes on low heat until the mixture thickens further.
Add the sugar and mix until it’s completely dissolved.
Flavor the Kulfi:
Add the ground cardamom and saffron strands (if using) to the mixture.
Stir in the rose water or kewra essence, if using, for an aromatic touch.
Let the mixture simmer for another 5 minutes to infuse the flavors.
Cool the Mixture:
Remove the pan from heat and let the kulfi base cool to room temperature.
If you prefer, you can strain the mixture to remove any saffron strands or spices.
Freeze the Kulfi:
Pour the cooled kulfi mixture into kulfi molds or popsicle molds.
If desired, add chopped pistachios into the molds for a crunchy texture.
Cover and freeze for at least 6 hours or overnight until firm.
Serve:
To release the kulfi, dip the outside of the molds briefly in warm water.
Serve the kulfi straight from the molds, garnished with more pistachios or crushed rose petals if you like.
Tip: Kulfi is traditionally made without an ice cream maker, so it’s naturally denser and creamier than regular ice cream!
