I just love Homemade Kulfi or Indian Ice-cream which is a rich frozen ice-cream that is made with full-fat milk and the flavor is further enhanced with cardamom or saffron. Nobody can stop me from salivating just thinking about it. Everyone loves ice cream, and I guess I am the weird freak who doesn’t.But I can never say no to Kulfi!
An Indian frozen dessert there is no need to churn Kulfi—it sets easily, it is thick and creamy, like frozen custard.Whenever I go to Delhi I make it a point to eat the Matka Kulfi and the other day I decided to create the same magic in my kitchen and Voila!! My kulfi was as delicious.This quintessential, creamy, traditional Indian ice cream goes back many centuries and has been passed down from the Mughal kitchens. Kulfi is conventionally prepared by evaporating full-fat milk by slow cooking and is stirred continuously to keep the milk from sticking to the bottom of the vessel where it could burn, until its quantity was reduced by a half, thus thickening it, increasing its density.
Kulfi has a unique taste due to the blend of lactose and sugar during the lengthy cooking process. The reduced milk is thick rabri with a malai or creamy layer on top. In ancient times, this thick gooey mix was then frozen in tight sealed kulhars or clay cups that were drowned in ice mixed with rock salt to speed up the freezing process. They are all placed in a Matka or an earthen pot that keeps it naturally cool.
Crunchy pistachios, almonds, and ground cardamom are mixed with the thick simmered milk, creating an aromatic bouquet of yumminess.
Traditionally, the custard is flavored with saffron, but these days saffron is frighteningly expensive and not available easily.
My basic recipe is very simple.I boil one liter of milk until it reduces to half the quantity and then I add the milkmaid, cardamom powder, and roughly ground cashews. Then I pour the mixture into popsicle or kulfi molds. My mom used to use metal ones but now we have to make do with plastic ones. Freezing time should generally be at least eight hours, many recipes recommend making the batter in the evening and freezing overnight.
Although the usual way to serve it is with a simple garnish of nuts, Kulfi is served best with Falooda or sweetened vermicelli rice noodles with the ice cream.
Once you have tasted authentic Kulfi, you may never go back to eating regular ice cream again!
Recipe for Homemade Kulfi or Indian Ice-cream
1-liter full-fat milk (I used semi)
1 tin milkmaid or condensed milk
Cardamom – 4-5 powdered
Pistachios – 8 or almonds roughly chopped
Cashews 6 roasted and ground roughly ( What I used)
The frozen Kulfi with no churning and no icicles
Heat milk in a heavy bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between or else the milk will burn.
Add the tin of milkmaid or condensed milk, cardamom powder, and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further, reduces to one-third of its original quantity. It will have a rabdi consistency and will be thick.
Remove from fire and allow to cool.
Once cool, pour the mixture into Kulfi moulds and close the lids tight but I put some ice-cream sticks in the moulds. Place the kulfi moulds in the deep freezer and allow setting overnight or at least 7-8 hours.
Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to unmold easily. As I live in south India which is always warm, I just had to warm the cone with your palms to pull out the Kulfi easily.
There is no better way to cool down on a hot summer’s day than with this kulfi or ice cream. Eat it in the cone or from a box or just devour it straight out of the colorful kiddos fruit cones.
It is scrumpdiddlyumptious ooey- gooey creamalicious trickling luscious kulfi or Indian ice cream is frozen ambrosia fit for the Gods.I served it to a few guests and each one just drooled over it.
Do try out this Homemade Kulfi or Indian Ice-cream which is rich creamy dreamy flavorful natural silky soft smooth. Promise,you will go crazy over it.