Description
Kulfi Ice Cream is a rich and creamy traditional Indian frozen dessert made with full-fat milk, cardamom, and saffron. This delightful treat is often garnished with crushed pistachios, almonds, or rose petals. With its dense and velvety texture, it’s a perfect summer dessert or a sweet ending to any meal.
Ingredients
Scale
- 4 cups full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon saffron threads (optional, soaked in 1 tablespoon warm milk)
- 1/2 teaspoon rose water (optional)
- 1/2 cup crushed pistachios (or almonds) for garnish
Instructions
- Boil the milk: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Once it starts boiling, reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, until the milk reduces to about half its original quantity.
- Add sugar and condensed milk: Stir in the sugar and sweetened condensed milk, and continue simmering for another 5-7 minutes, allowing the mixture to thicken slightly.
- Flavor the mixture: Add the ground cardamom, saffron (with the milk it was soaked in), and rose water (if using). Stir well to combine the flavors. Simmer for an additional 2-3 minutes.
- Cool the mixture: Remove the pan from the heat and let the mixture cool to room temperature. Once cooled, transfer it to the refrigerator and chill for 2-3 hours.
- Freeze the kulfi: Pour the chilled mixture into kulfi molds or any small cups, and insert wooden sticks if using molds. Alternatively, you can cover the bowl with plastic wrap and freeze without sticks.
- Freeze overnight: Freeze the kulfi for at least 6-8 hours or overnight until it is completely set and firm.
- Serve: To release the kulfi from the molds, dip them briefly in warm water, then carefully pull out the kulfi. Garnish with crushed pistachios or almonds, and serve immediately.
Notes
- If you don’t have kulfi molds, you can use small cups or silicone molds as an alternative.
- For a richer flavor, you can add 1-2 tablespoons of heavy cream to the mixture.
- You can make kulfi in different flavors like mango, rose, or chocolate by adding fruit purées or flavored syrups to the milk mixture before freezing.
- Be sure to let the kulfi sit at room temperature for a few minutes before serving to soften it slightly for easy scooping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian, South Indian
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 250 kcal
- Sugar: 23g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg