Kulfi (Qulfi) is a popular Indian milk dessert, served frozen like ice cream. It is easy to prepare at home. Full milk is boiled and evaporated to half in volume. Then some nuts, sugar, some flavoring agents are added. Then it is frozen and served.
Here I have prepared saffron-cardamom flavored kulfi and rose flavored kulfi. As I used condensed milk, I did not add sugar.
- Full milk – 1 litre
- Condensed milk – 400 gram
- Cashew nut – 15 to 20 no
- Pistachio – ½ cup
- Unsalted butter – 2 table spoon
- Corn flour – 2 table spoon
- Saffron strands – few
- Cardamom powder – ½ tea spoon
- Rose syrup – 1 table spoon
- Chop nuts into small pieces and keep; boil milk till it reduces to half in volume.
- Dissolve corn flour in little milk and add in boiling milk; add condensed milk in the boiling milk; keep stirring for few minutes; add butter and mix; let this become little more thick and switch off gas.
- Add chopped nuts, mix well and allow it to cool.
- I divided the kulfi mix into two parts; in one I added saffron and cardamom powder.
- In the other I added rose syrup.
- Now kulfi mix is ready for freezing; fill this in kulfi moulds; here are saffron-cardamom flavored kulfi moulds.
- Here are rose flavored kulfi moulds.
- Freeze for 10 to 12 hours; now tasty creamy Kulfi – Indian Ice Cream is ready.
- To remove kulfi from mould, just hold below running water of the tap for few seconds. Now you can remove easily from the mould.
- During summer, kulfi starts melting faster due to high room temperature.
- Use wide, flat bottom, non stick pan to boil milk easily.