14 May, 2021
Traditional Indian Kulfi (Indian Frozen Dessert)
A simple and easy recipe of delicious traditional Indian kulfi (Indian frozen dessert) made with milk and dry fruit powder. This Indian kulfi is much sought in the hot summer.
In my family kulfi was a much-loved dessert after dinner. My mummy would always make different flavor kulfis, which is passed onto me and from me to my daughter who in Germany also loves to make it. Serving homemade kulfis is in my family. Traditional Indian kulfi is made by thickening milk like a rabri .
Flavors of kulfi
The kulfi recipe is easy to make. You can add any dry fruit powder, cardamom powder, saffron, dry fruit pulp, fresh fruit pulp to give your favorite flavor to the kulfi.
Different ways to make kulfi
Patience is the key to make this authentic homemade kulfi recipe. There is no shortcut method to achieve this original flavor of kulfi. You can get an instant version of kulfi made by adding condensed milk, evaporated milk cream but it tastes different. Another method is by adding khoya or mawa and milk is thickened by adding cornstarch.
To make a perfect kulfi
- To make a traditional authentic kulfi always use whole fat milk and sugar.
- Always use a thick heavy bottom broad pan or vessel to boil the milk.
- Boil milk on a slow flame.
- Keep stirring at regular intervals to make sure the milk does not burn at the bottom.
- It is important to note that during the initial stages of boiling milk, frequent stirring is important. But as it starts thickening it is important you stir continuously as the thickening milk tends to stick to the bottom and burns giving a very unpleasant taste.
- Keep the milk simmering and stirring till the milk thickens, the milk is reduced to more than half. Though it takes time and effort it is worth it.
- The flavor of the slow-cooked milk is far more superior than any instant way.
- Sugar nuts cardamoms saffron are added once the milk is reduced to half.
Setting Kulfi
Traditionally kulfi was set in terracotta pots or matka. Now you can set in kulfi moulds or popsicle which are easily available. It can also be set in steel glasses.
No ice crystals are formed in the kulfi
To make sure your kulfi does not have any ice crystal , reduce the milk till it gets really thick and pour the thickened milk in the kulfi moulds only when it has completely cooled down. The kulfi will freeze beautifully.
Preparation Time: 5 min
Cooking Time: 60 min
Total Time: 1 hr 5 min
Serves: 4
Ingredients
- Whole Fat Milk I litre
- Sugar 4 tbsp
- Cardamom powder ⅛ tsp
- Almond powder 2 tsp (optional)
- Saffron few strands soaked in a tbsp of warm milk for 10 min ( optional)
Method - Boil milk in a broad heavy bottom pan, allow it to simmer on low flame, keep stirring in between till it reduces to half.
- Add powdered sugar, cardamom powder, nuts powder, saffron, mix well and keep stirring continuously till it reduces to one-third of its original quantity. It will have a rabri consistency.
- Turn off the flame and allow it to cool. Blend the kulfi mix.
- Place the kulfi mix in the freezer for 3 – 4 hours, remove the mix blend again.
- Pour the mixture in kulfi mould and allow it to set for 8 – 10 hours.
- Once the kulfi sets, place the kulfi moulds in water for a few seconds to help to unmould easily.
- Insert an ice cream stick or garnish with nuts and serve.
- U can give different flavours to the kulfi by adding powdered nuts or coarsely crushed nuts like almonds, cashew nuts, pistachio.
Figs dates made into a pulp can be added after the kulfi mixture has completely cooled and then blend well.
Fresh fruit pulp like mango chickoo cranberry made into a pulp can be added after the kulfi mix has completely cooled then blend well.
Paan flavour can also be given. For paan flavour refer to paan icecream