Kulfi (Indian Ice Cream)
Denser and creamier than ice cream, Kulfi is a traditional Indian frozen dessert that comes in myriad exotic flavors. This simple Kulfi recipe is made with khoya (a.k.a. mawa which is evaporated milk solids), and only takes a few minutes to put together. Try this delightfully easy and delicious treat today!
How To Make Kulfi Recipe
💕In a heavy and wide pan or kadai (Indian wok), heat 3 cups milk on a low flame for at least 18 to 20 minutes. The milk will reduce and thicken in this period of time.
💕Dissolve 1.5 tablespoons of rice flour or 1 tablespoon cornstarch with 3 tablespoons of milk. Mix very well. Set aside.
I prefer rice flour instead of cornstarch for thickening kulfi as it gives a creamy texture.
💕Grate 75 to 80 grams of khoya (mawa) or crumble it very well to a fine texture. There should be no large pieces or lumps.
Process the nuts (20 shelled unsalted pistachios and 20 almonds) to a semi-fine consistency in a dry grinder or in a mortar-pestle. Keep them aside.
Make Kulfi Base
💕After 18 to 20 minutes, add 3 tablespoons of sugar to the reduced milk and mix well. Keep scraping the milk solids from the sides and reincorporating them into the simmering milk.
💕When the sugar has dissolved and after 3 to 4 minutes, add the rice flour or cornstarch paste. Keep stirring while adding the rice flour paste so that no lumps are formed.
Continue stirring for several minutes until the milk thickens. If any small lumps form, then break them with the spatula or spoon.
💕After 4 to 5 minutes, when the mixture has thickened, add the grated khoya (mawa), powdered almonds & pistachios, and ½ teaspoon cardamom powder (or about 4 green cardamoms crushed in a mortar-pestle).
💕Stir very well and simmer for a minute or two on a low heat. Keep stirring so that the khoya (evaporated milk solids) is evenly distributed.
💕Switch off the heat. Add 1 teaspoon rose water or kewra water (pandanus water) and crushed saffron – about 25 to 30 saffron strands that have been crushed.
Taste test the mixture and add more sugar if needed according to your taste preferences.
Freeze
💕Let the mixture cool at room temperature, then pour the mixture in kulfi moulds, serving bowls, a tray or in shot glasses. Be sure to scrape the milk solids from the sides of the pan and add them to the mixture.
💕Cover with lids or aluminum foil and freeze overnight or for a day until the kulfi is frozen and set.
💕Once the kulfi is frozen solid, unmould it by sliding a butter knife at the edges, rubbing the mould between your palms or dipping the mould in warm water to loosen it.
Remove from the mould, slice and serve immediately. You can also serve kulfi directly in the serving bowls or glasses, or add it to falooda. Enjoy💙
