Kulfi Recipes: Kulfi, a traditional Indian frozen dessert, is denser and creamier than ice cream, boasting a variety of exotic flavors. This simple Kulfi recipe incorporates khoya (also known as mawa), which is evaporated milk solids, and can be prepared in just a few minutes. Treat yourself to this effortlessly delicious dessert today!
About Kulfi Recipe:
Kulfi, or Kulfi Ice Cream, holds a special place in our family’s hearts as a beloved dessert. Fond memories of Mom preparing different types of kulfi and Dad bringing mixed kulfi from a local shop flood my mind, evoking a sense of nostalgia with every serving.
During the scorching Indian summers, Kulfi becomes a highly sought-after delicacy. I vividly recall the kulfi vendor, carrying a large earthen pot on his head, making his rounds door-to-door, offering relief from the heat.
In the sweltering months of April and May, we eagerly awaited the kulfi vendor’s arrival, urging him to stop and serve us his delightful treats. Watching him slice kulfi from the moulds onto large serving leaves, I couldn’t help but appreciate the eco-friendly presentation. Additionally, memories of enjoying kulfi at Mumbai’s Chowpatty beach, accompanied by falooda, sabja seeds, and rose syrup, still bring me joy.
There are numerous ways to prepare kulfi, with traditional methods involving thickening milk to the consistency of Rabdi or utilizing sweetened condensed milk. In this recipe, I’ve incorporated khoya to expedite the cooking process. Khoya adds richness and flavor to the kulfi, resulting in a delightful dessert.
Ingredients: Kulfi Recipe
- 3 cups whole milk
- 75 to 80 grams of Mawa (khoya or evaporated milk)
- 3 tablespoons raw or white sugar (adjust to taste)
- 1.5 tablespoons rice flour or 1 tablespoon cornstarch
- 3 tablespoons milk (to dissolve rice flour or cornstarch)
- 20 pistachios (shelled and unsalted)
- 20 almonds
- ½ tbspn cardamom powder or 4 green cardamoms (powdered)
- 1 tbspn rose water or kewra water (pandanus water) or a drop of kewra essence or rose essence
- 25 to 30 saffron strands (crushed)
Instructions: Kulfi Recipe
Preparing the Milk Reduction for Kulfi:
- Heat milk in a wide pan or kadai over low flame for approximately 18 to 20 minutes until it thickens. Stir frequently to prevent burning.
- Grate or finely crumble the khoya and set it aside. Crush pistachios and almonds to a semi-fine consistency using a dry grinder or mortar-pestle. Keep them aside.
- Powder the green cardamom pods in a mortar-pestle, discarding the husks.
- Dissolve rice flour or cornstarch in 3 tablespoons of milk, mixing well. Set aside.
Making Kulfi:
- After 18 to 20 minutes of simmering, add sugar to the thickened milk and stir until dissolved.
- Allow the sugar to dissolve for 3 to 4 minutes, then add the rice flour or cornstarch paste. Stir continuously to prevent lumps.
- Ensure the mixture is lump-free by stirring thoroughly.
- Once the mixture thickens further (about 4 to 5 minutes), add khoya, powdered almonds, pistachios, and cardamom powder. Stir well.
- Simmer for a minute or two on low heat, stirring constantly to distribute the khoya evenly.
- Turn off the heat and add rose water or kewra water and crushed saffron. Taste the mixture and adjust sugar if necessary.
- Let the mixture cool to room temperature.
- Pour the mixture into kulfi moulds, serving bowls, small glasses, or popsicle moulds.
- Freeze the kulfi overnight or for a day until well set.
- Once frozen, remove the kulfi by running a butter knife along the edges.
- Serve the sliced kulfi on a glass plate or wooden tray immediately. If using popsicle moulds, serve as kulfi popsicles.
Conclusion:
Kulfi Recipe is a delightful Indian dessert cherished for its rich taste, creamy texture, and cultural significance. Whether enjoyed during hot summer days or as a special treat during festivals and celebrations, Kulfi continues to evoke fond memories and bring joy to those who indulge in its irresistible flavors. With its simple ingredients and easy preparation method, making Kulfi at home allows you to savor the authentic taste of this beloved dessert whenever the craving strikes.
FAQs about Kulfi Recipe
What is Kulfi?
Kulfi is a traditional frozen dessert from India, known for its dense and creamy texture. It comes in various exotic flavors and is often made with ingredients like milk, khoya (evaporated milk solids), sugar, nuts, and aromatic spices.
How is Kulfi different from ice cream?
Unlike ice cream, which is churned during the freezing process to incorporate air and create a light texture, kulfi is traditionally made by reducing milk until thickened and then freezing it. This results in a denser and richer dessert compared to ice cream.
What flavors of Kulfi are popular?
Popular flavors of Kulfi include pistachio, almond, cardamom, saffron, rose, mango, coconut, and chocolate. These flavors often reflect the diverse culinary traditions of India.
Can I make Kulfi without khoya?
Yes, Kulfi can be made without khoya by using alternatives such as condensed milk or heavy cream. However, khoya adds richness and depth of flavor to the dessert, so it is commonly used in traditional recipes.
How long does Kulfi take to freeze?
Kulfi typically takes several hours to freeze completely, depending on the size of the moulds or containers used. It is recommended to freeze Kulfi overnight or for at least 6-8 hours to ensure it is well set and firm.
