By Suprita Mitter
September 12, 2024
Making kulfi for dinner parties is a delightful way to impress guests with an authentic, creamy Indian dessert. It's easy to prepare in advance, freezes well, and can be customised with flavours such as saffron, cardamom, and nuts, making it a crowd-pleaser.
1 litre full cream milk ½ cup sugar ¼ cup condensed milk ¼ tsp cardamom powder 10-12 chopped almonds and pistachios Saffron strands
In a heavy-bottomed pan, bring the milk to a boil. Stir continuously to prevent it from sticking.
Reduce the heat and simmer until the milk reduces to half, stirring occasionally.
Add sugar, condensed milk, and cardamom powder. Stir well and let the mixture simmer for another 10-12 minutes until thickened.
Turn off the heat and let the mixture cool completely.
Once cool, pour the mixture into kulfi moulds or any small cups. Cover with foil and insert sticks if needed.
Freeze for 6-8 hours or overnight until fully set. To unmould, dip the mould in warm water for a few seconds and gently remove the kulfi.