By Niveditha Kalyanaraman
October 4th, 2023
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Kulfi is an authentic and traditional indian ice cream. It is made with milk solids and kesar pista toppings. It is one of the popular and sought after dessert recipes from indian cuisine and served after lunch or dinner. It belongs to the ice category but it is denser and creamier compared to the regular ice cream. It originated during the 16th century when evaporated milk was hugely popular. The same milk was poured into a cone with dry fruits and rose petals in it and dipped in an ice slurry to make a creamy kulfi. Here's the recipe for Kulfi.
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For Kulfi: 2 litre milk ¼ tsp saffron / kesar ½ cup sugar ½ tsp cardamom powder 2 tbsp cashew, chopped 2 tbsp almonds, chopped 2 tbsp pistachios, chopped For instant mawa: 1 cup cream ½ cup milk 1 cup milk powder, unsweetened
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In a pan, take cream, milk and milk powder. Stir and mix well, making sure there are no lumps. Continue to cook on low flame without burning. Keep stirring until the mixture thickens and separates from the pan. Instant Mawa is ready.
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In a large kadai, heat 2-litre milk, ¼ tsp saffron. Stir and get the milk to a boil, without burning. Continue to cook on low flame until the milk thickens. Now simmer for 15 minutes or until the milk reduces to a quarter.
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After the milk thickens add prepared mawa and mix well. Also, add ½ cup sugar and cook for 2 minutes on low flame. Now add cardamom powder, cashew, almonds and pistachios. Mix well and the kulfi mixture is ready to set.
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Pour the kulfi mixture into kulfi moulds or matka or glass cups. Cover and freeze for 8 hours or until it sets completely. After 8 hours, the kulfi will set completely and is ready to serve.
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