Kulfi is a traditional Indian frozen dessert that’s rich, creamy, and bursting with taste and homemade. This versatile recipe in which we can make a common base that you can easily customize into quite a few traditional kulfi variations - from traditional saffron and cardamom to twists like chocolate or mango. Perfect for warm summertime days or festive celebrations, this recipe will soon end up your go-to dessert!
Base Kulfi Recipe
Ingredients
- Whole Milk: 1 liter (full fat)
- Condensed Milk: half cup
- Sugar: 1/2 cup
- Cardamom Powder: half teaspoon
- Saffron Strands: A pinch
- Mixed Nuts: 1/four cup, chopped (almonds, pistachios, cashews)
- Rose Water (Optional): half of teaspoon
Instructions
- Reduce the Milk - Pour the milk right into a heavy-bottomed pan and bring it to a boil over medium heat. Lower the warmth and permit it simmer, stirring continuously to save you any scorching. Cook till the milk reduces to approximately half of its quantity (approximately 45-60 minutes).
- Mix in Flavors and Creaminess - Once the milk has thickened, stir inside the condensed milk, sugar, cardamom powder, and the saffron-infused milk. Allow the aggregate to simmer for a further 10 mins so that each one the flavors meld fantastically.
- Cool and Incorporate Nuts - Remove the pan from the heat and allow the aggregate cool to room temperature. Stir within the chopped combined nuts, and if the usage of, add the rose water.
- Freeze -Transfer the mixture into kulfi molds or small serving cups. Cover each mold tightly with aluminum foil, insert an ice cream stick inside the middle, and freeze for at least 6-8 hours (or overnight) until absolutely set.
Exciting Variations
Once you’ve mastered the base recipe, strive out these creative twists to add new dimensions on your kulfi:
1. Chocolate Kulfi
Additional Ingredients:
Cocoa Powder: 2 tablespoons
Dark Chocolate Chips: 1/4 cup (non-compulsory)
Method:
When your base combination has cooled slightly, sift in the cocoa powder and mix thoroughly till frivolously mixed. Fold within the darkish chocolate chips, if preferred, after which proceed to fill your molds. This offers you a wealthy, chocolate-infused kulfi that’s a pleasing twist on lifestyle.
2. Mango Kulfi
Additional Ingredient:
Ripe Mango Puree: 1 cup
Method:
Divide your base mixture into bowls. In one, gently fold in the mango puree to create a vibrant, fruity taste. For a marbled effect, trade layers of undeniable and mango-flavored combination on your molds. This version is irresistibly fresh!
3. Almond (Badam) Kulfi
Additional Ingredient:
Almond Paste: 1/4cup
Method:
Stir the almond paste into your still-heat base combination for a nutty, fragrant twist. Top every mold with some slivers of almond to beautify the feel and flavor, then freeze as regular.
4. Pistachio Kulfi
Additional Ingredient:
Ground Pistachios: 1/4 cup (plus greater for garnish)
Method:
Blend finely floor pistachios into your kulfi base, and sprinkle more chopped pistachios on pinnacle earlier than freezing. This version showcases the colorful inexperienced shade and sensitive flavor of pistachios.
5. Rose Kulfi
Additional Ingredient:
Rose Syrup: 2 tablespoons
Method:
Mix rose syrup into the base kulfi mixture for a floral and fragrant taste. Pour the mixture into the mold and freeze. Garnish with dried rose petals.
Final Tips
Stir Continuously: This avoids milk from sticking to the pan and guarantees a smooth, flavorful base.
Customize Your Sweetness: Adjust the sugar degree to suit your flavor desire.
Texture Matters: For delivered texture, test with one of a kind nut combos and even introduce dried fruits like raisins or chopped dates.
