Kulfi Recipe

Kulfi is the most famous ice cream in South Asian cuisine, there are many varieties of kulfi like Mango kulfi, pista kulfi, khoya kulfi, badami kulfi, chocolate khulfi and many more. Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, till its volume was reduced by a half, thus thickening it, increasing its fat, protein and lactose density, It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. The semi-condensed mix is then frozen in tight sealed molds that are then submerged in ice mixed with salt to speed up the freezing process. Now kulfi is popular in all over world. It is easy to make and very delicious dessert.

Ingredients

     2 liter full cream milk
     1 kg sugar
     1 cup cream or malai if you like (optional)
     2 tbsp cornflour
     few strands of saffron
     2 tbsp almonds
     2 tbsp pistachios
     1 tsp green cardamon seeds powder
     1/2 tsp rose water
     1/4 tsp salt
     2 tbsp semolina (sooji)

Method

Put the milk into a wide heavy pan and bring to boil over high heat, Stirring constantly. Now lawyer the heat and cook the milk, Stirring regularly , until it has thickened and reduced about 1 liter milk (This will take about 50-55 minutes). Stir the sides of the pan constantly to ovoid scalding.

Soak almonds and pistachios in hot water, leave 1-2 hours. Hot water looseness skin. Peel the skin off. Slice thinly or chop in a nut chopper and keep set aside.

Dissolve cornflour and semolina in half cup of water. Now add sugar, saffron, salt, green cardamon powder to the milk. Stir and boil 10 minutes until the mixture thickness like custard.

Cool and add chopped almonds and pistachios. Freeze in kulfi moulds and any air tight container, Freeze in refrigerator for over night.

Using a knife , ease each kulfi out into the plate. Now delicious kulfi is ready to serve. Enjoy