By Suprita Miter
July 21, 2024
Kulfi is a traditional Indian ice cream made with reduced milk, sweetened condensed milk, sugar, and aromatic spices. Rich and creamy, the indulgent dessert is a favourite at festivals, and celebrations, and as a refreshing treat loved by everyone.
1 litre whole milk 200 gms sweetened condensed milk 100 gms sugar 2 tbsp cornflour (cornstarch) 1/4 tsp cardamom powder 50 gms chopped nuts (almonds, pistachios) 1/2 tsp saffron strands 2 tbsp rose water
Boil milk in a heavy bottom pan. Keep stirring occasionally. Once the milk starts boiling, lower the heat and let it simmer until it reduces to about half its original volume.
Add the sweetened condensed milk and sugar to the reduced milk. Let the mixture simmer for another 10 minutes.
In a small bowl, mix the cornflour with 2 tablespoons of water to make a smooth slurry. Add this slurry to the milk mixture, stirring constantly to avoid lumps. Cook for another 5-7 minutes.
Add the cardamom powder and mix well. If using, add the saffron strands soaked in a little warm milk and the rose water. Add the chopped nuts to the mixture.
Turn off the heat and let the mixture cool to room temperature. Pour the cooled mixture into kulfi moulds or small cups. Cover with aluminum foil and freeze for 6-8 hours.
To unmould, dip the moulds or cups briefly in warm water to loosen the kulfi. Garnish with reserved nuts and serve immediately.