Denser and creamier than ice cream, Kulfi is a standard Indian candy that is available in myriad unique flavors. This easy kulfi recipe is made with khoya (a.ok.a. mawa which is evaporated milk solids, and solely takes a couple of minutes to place collectively. Do this delightfully simple and scrumptious deal with right this moment!
About Kulfi
Kulfi (or Kulfi Ice Cream) is one in every of our household’s favourite desserts. Mother would make several types of kulfi, and Dad would get blended kulfi from a store on his means dwelling from work. Getting ready and serving kulfi jogs my memory of rising up, making it a really nostalgic deal with.
Within the scorching summers in India, Kulfi is a a lot wanted dessert. I nonetheless bear in mind the kulfi wallah (a vendor promoting kulfi) carrying a big earthen pot on his head and promoting kulfi door-to-door.
Within the scorching months of April and Could, we’d at all times ask him to cease and serve us kulfi. He would take away kulfi from the moulds and slice them on a big serving leaf – so eco-friendly! I even have fond reminiscences of consuming kulfi on the Chowpatty seaside in Mumbai.
There the distributors would serve us kulfi with falooda (cornstarch vermicelli), sabja seeds (candy basil seeds) and rose syrup. That they had so many sorts of kulfi and I’d at all times battle to resolve which one to order!
There are numerous methods kulfi ice cream might be made. Historically kulfi is produced from thickening milk to the consistency of the pleasant Indian candy often called Rabdi. It will also be made with sweetened condensed milk.
On this recipe, I’ve added khoya (also referred to as mawa) to quicken the cooking time. Khoya is evaporated milk solids and imparts a whole lot of taste and style to the kulfi.
This kulfi recipe could be very simple and doesn’t take tons of time. I’ve added pistachios and almonds, however you may customise the flavoring to your personal liking. So let’s make this excellent cooling dessert collectively, lets?
Step-by-Step Information
How To Make Kulfi Recipe
Prep
1. In a heavy and vast pan or kadai (Indian wok), warmth 3 cups milk on a low flame for at least 18 to twenty minutes. The milk will scale back and thicken in this time period.
Do bear in mind to stir the milk typically in order that it doesn’t scorch or burn on the backside of the pan.
2. Dissolve 1.5 tablespoons of rice flour or 1 tablespoon cornstarch with 3 tablespoons of milk. Combine very nicely. Put aside.
I favor rice flour as an alternative of cornstarch for thickening kulfi because it provides a creamy texture.
3. Grate 75 to 80 grams of khoya (mawa) or crumble it very nicely to a effective texture. There ought to be no massive items or lumps.
Course of the nuts (20 shelled unsalted pistachios and 20 almonds) to a semi-fine consistency in a dry grinder or in a mortar-pestle. Maintain them apart.
Make Kulfi Base
4. After 18 to twenty minutes, add 2 to three tablespoons of sugar to the lowered milk and blend nicely. Maintain scraping the milk solids from the edges and reincorporating them into the simmering milk.
5. When the sugar has dissolved and after 3 to 4 minutes, add the rice flour or cornstarch paste. Maintain stirring whereas including the rice flour paste in order that no lumps are fashioned.
Proceed stirring for a number of minutes till the milk thickens. If any small lumps kind, then break them with the spatula or spoon.
6. After 4 to five minutes, when the combination has thickened, add the grated khoya (mawa), powdered almonds & pistachios, and ½ teaspoon cardamom powder (or about 4 inexperienced cardamoms crushed in a mortar-pestle).
7. Stir very nicely and simmer for a minute or two on a low warmth. Maintain stirring in order that the khoya (evaporated milk solids) is evenly distributed.
8. Swap off the warmth. Add 1 teaspoon rose water or kewra water (pandanus water) and crushed saffron – about 20 to 25 strand of saffron strands which were crushed.
Style check the combination and add extra sugar if wanted in response to your style preferences.
Freeze
9. Let the combination cool at room temperature, then pour the combination in kulfi moulds, serving bowls, a tray or in shot glasses. Remember to scrape the milk solids from the edges of the pan and add them to the combination.
10. Cowl with lids or aluminum foil and freeze in a single day or for a day till the kulfi is frozen and set.
Unmould and Get pleasure from!
11. As soon as the kulfi is frozen strong, unmould it by sliding a butter knife on the edges, rubbing the mould between your palms or dipping the mould in heat water to loosen it.
Take away from the mould, slice and serve instantly. You may as well serve kulfi immediately within the serving bowls or glasses, or add it to falooda.
FAQs
Positive! Use coconut cream instead of the khoya (mawa) and use full-fat coconut milk or almond milk instead of dairy. However do be sure to not boil the coconut milk or almond milk and solely gently warmth them. There isn’t a want to scale back and cook dinner the coconut milk or almond milk for 15 to twenty minutes. Observe that coconut milk or almond milk will give a unique consistency, texture and taste to the kulfi.
Sounds such as you may not have lowered the milk fairly sufficient. Additionally, make sure to use full fats milk (complete milk) and to stir the milk solids again into the combination. Lastly, ensure that you cowl the kulfi whereas it freezes.
I personally favor the feel of rice flour for thickening, however you may as well use cornstarch, potato starch or arrowroot powder in case you favor.
After all! Use whichever nuts you like.
For the most effective taste and texture, I like to recommend you eat the frozen kulfi inside 3 to 4 days.
Yep! Swap in ¼ to ⅓ cup condensed milk in case you favor and skip including sugar.
Extra Indian Desserts To Attempt!
Kulfi Recipe (Kulfi Ice Cream)
Denser and creamier than ice cream, Kulfi is a standard Indian candy that is available in myriad unique flavors. This easy kulfi recipe is made with khoya, and solely takes a couple of minutes to place collectively.
Prep Time 5 minutes
Prepare dinner Time 30 minutes
Complete Time 35 minutes
Forestall your display screen from going darkish whereas making the recipe
Decreasing milk and preparation for kulfi
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In a large pan or kadai, warmth milk on a sim or low flame for at the very least about 18 to twenty minutes. The milk will scale back and thicken in this time period. Carry on stirring the milk typically because it simmers in order that it doesn’t burn from the underside within the pan.
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Grate the khoya or crumble it very nicely to a effective texture. Put aside. Crush the pistachios and almonds to a semi effective consistency in a dry grinder or in a mortar-pestle. Maintain each of them apart.
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Crush the inexperienced cardamom pods in a mortar-pestle and powder finely. Discard the husks.
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Dissolve the rice flour or cornstarch in 3 tablespoons of milk. Combine very nicely. Put aside.
Making kulfi
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After 18 to twenty minutes of the milk simmering, add the sugar and stir.
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Let the sugar dissolve and after 3 to 4 minutes, add the rice flour paste or cornstarch paste.
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Carry on stirring after including the paste, in order that no lumps are fashioned.
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The entire combination needs to be lump free, so carry on stirring.
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After 4 to five minutes, when the combination has thickened, add the khoya (mawa), powdered almonds and pistachios along with the cardamom powder.
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Stir very nicely and simply simmer for a minute or two on a low warmth. Carry on stirring in order that the khoya (mawa) is distributed evenly.
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Swap off the warmth.
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Add rose water or kewra water and crushed saffron. Do a style check of the combination and add extra sugar if wanted.
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Let the combination cool at room temperature.
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Then pour the combination in kulfi moulds or in serving bowls or small glasses or in popsicle moulds.
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Freeze the kulfi in a single day or for a day. As soon as the kulfi is nicely set and frozen, take away it by sliding a butter knife on the edges.
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Take away on a glass plate or wood tray. Slice the kulfi and serve instantly. If frozen in a popsicle mildew or tray function kulfi popsicles.
- To make a vegan kulfi use coconut cream as an alternative of khoya (mawa) and full-fat coconut milk or almond milk instead of dairy. However be sure to not boil the coconut milk or almond milk and solely gently warmth it. There isn’t a want to scale back and cook dinner the coconut milk or or almond milk for 15 to twenty minutes.
- You’ll be able to add your alternative of nuts and flavorings. Skip the saffron in case you shouldn’t have them.
- Merely scale the batch as much as make a bigger serving for small events.
Vitamin Info
Kulfi Recipe (Kulfi Ice Cream)
Quantity Per Serving
Energy 382
Energy from Fats 189
% Each day Worth*
Fats 21g32%
Saturated Fats 9g56%
Trans Fats 1g
Polyunsaturated Fats 2g
Monounsaturated Fats 7g
Ldl cholesterol 36mg12%
Sodium 168mg7%
Potassium 545mg16%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 21g23%
Protein 16g32%
Vitamin A 552IU11%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 3µg20%
Vitamin E 2mg13%
Vitamin Ok 2µg2%
Calcium 526mg53%
Vitamin B9 (Folate) 7µg2%
Iron 1mg6%
Magnesium 65mg16%
Phosphorus 334mg33%
Zinc 2mg13%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
This Kulfi recipe submit from the weblog archives first printed in Could 2014 has been republished and up to date on 15 April 2022.
