Creamy, soft, delicious… Kulfi is an Indian ice-cream made with milk and lots of dry fruits. The milk is reduced to a very thick consistency and then flavored with cardamoms, saffron, and a whole array or dry-fruits like pistachios, almonds, and cashew.
If you lived in a small town, you would for sure remember the bell of the ice-cream cart coming through the lanes on hot summer afternoons. In Jaipur, summer used to be especially hot and most of us would just be lying around the house until we heard the “ting, ting, ting” of the kulfi waala. All cousins would run outside with their little money and buy different flavors. My favorite used to be pista kulfi!
But who says ice-creams are only for the summers! Just yesterday as I was flipping through old recipe cuttings that my mom had passed on to me, a photo of this delicious dry-fruit kulfi stared back at me. And I just had to make some! 🙂
The recipe is more than 20 years old, just like the way kulfi used to be made in olden times! These days, people often use condensed milk instead of taking the time to boil the milk over and over until it is well reduced. This recipe is without any condensed milk which is also the reason why the cooking time is so high as you need to boil the milk over a very low flame.
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- 1.5 ltr milk , I used 3% organic milk
- 3 tsp corn flour
- ¾ cup sugar
- 1½ cup milk cream
- 5-6 strands saffron
- 2 tsp green cardamom powder
- ½ cup chopped dry fruits , I used a mix of pistachios, almonds, and cashew
Boil milk in a non-stick deep pan. Reduce flame
Take out 1 tbsp hot milk in a small dish and soak saffron
Dissolve corn flour in another 2 tbsp of hot milk in a separate dish and add to the entire milk.
Simmer milk on low flame until the milk reduces to half its original quantity (this takes around 40-50 mins. Remember to stir the milk in between so that the milk at the bottom doesn’t get burned.)
Cool the mixture, add cream, saffron, cardamom powder, and half the dry fruits.
Mix well and pour into kulfi moulds
Sprinkle chopped dry fruits from top in each mould.
Set in freezer.
Kulfi will be ready in 5-6 hours
To serve, remove from freezer about 5 minutes before. Rub the mould between your palms so that the kulfi can easily be removed from the mould. Enjoy.
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