Kulfi, or Indian and Pakistani ice cream, is a rich sweet treat that is perfect for hot weather. In the traditional way, making this ice cream takes more than an hour. However, with patience, you will get chewy ice cream with a very delicious taste of nuts and caramel. Meanwhile, when you don't have much time, you can use a few tricks to make this delicious snack. Serve without any additions, or sprinkle with saffron, pistachios, or other flavorings.
Ingredients
Fast Cooking Kulfi
- 1 can (400 ml) evaporated milk
- 1 can (400 ml) sweetened condensed milk
- 1 cup heavy cream
- 1/2 teaspoon cardamom powder
- Other flavorings (saffron strands, fine pistachios, fresh mango)
Slow Cooking Kulfi
- 1.2 liters whole or full-fat milk
- 1/4 cup sugar or to taste
- 1/2 teaspoon of cardamom powder or crushed green cardamom seeds
- Other flavorings (saffron strands, fine pistachios, fresh mango)
Step
Method 1 of 3: Making Quick Cooking Kulfi
Step 1. Mix the evaporated milk, condensed milk and cream in a large saucepan
Quick-cooking kulfi is not made using milk that has been heated and thickened for a long time, but using milk that has been through the process. Evaporated milk and sweetened condensed milk are quite sticky. So you have to keep stirring it until it's evenly mixed.
With sweetened condensed milk, you don't need to add any more sugar. However, you will find it difficult to control how sweet the kulfi is
Step 2. Boil the milk mixture and let it simmer for 5 minutes
Once the milk mixture starts to boil, reduce the heat to medium or low, then let the milk boil. Stir in the milk mixture for about 5 minutes. This will ensure that all the kulfi ingredients are evenly mixed while preventing the milk from scorching.
Make sure to stir all the way to the bottom and edges of the pan. That's where the milk may stick and scorch
Step 3. Remove the pan from the stove and add 1/2 teaspoon of cardamom
If you want to use other flavorings such as nuts, saffron, or fruit, add them now.
- Try adding pistachios, walnuts or finely chopped almonds.
- Add 4-5 teaspoons of rose water.
- Just add a pinch of saffron.
Method 2 of 3: Making Slow Cooking Kulfi
Step 1. Boil 1.2 liters of whole or full fat milk in a heavy, wide saucepan
The use of low-fat milk will result in the formation of ice crystals when the kulfi is frozen. In addition, the taste will not be as delicious and soft as whole milk. A wide pot has a wider surface so that it can speed up the process of heating the milk.
You can also use a frying pan or frying pan to heat the milk
Step 2. Reduce the heat and let the milk boil until the volume is reduced to at least 3/4 of the way, stirring constantly
Unlike soups or sauces, milk should not be allowed to simmer. You'll need to stir it frequently, or the milk will stick to the sides or bottom of the pan and scorch. The time it takes to shrink the milk to 3/4 of its initial volume is about 45 minutes.
- Shrinking the milk like this will result in a very strong nutty and caramel flavor, unlike the instant version of kulfi.
- The resulting volume of condensed milk should be about 2 cups.
- At the very least, reduce the volume of milk to 3/4 of it. However, you may need to reduce the volume of the milk by 2/3 or even 1/3 to produce authentic kulfi with a strong flavor. However, you may have to keep stirring the milk for 4 hours or more.
Step 3. Add 1/4 cup of sugar, cardamom and other flavorings and stir
The added sugar will make the milk mixture runny for a while. Continue to heat and stir the milk until it thickens again, which is about 5-7 minutes.
- If you want to use other flavorings, such as ground pistachios, rosewater, saffron, or mashed mango, add them now.
- The more sugar you add, the softer the texture of the kulfi will be.
Method 3 of 3: Freezing and Serving Kulfi
Step 1. Allow the mixture to cool
You can put it in the room or put it in the refrigerator for 2 hours. This will help prevent the formation of ice crystals on the kulfi which can damage its texture.]
Some recipes suggest refrigerating the kulfi for at least 12 hours before freezing
Step 2. Pour the cooled milk mixture into the mould
Although available, traditional kulfi prints can be difficult to find (try searching the internet). If you can't get your hands on these traditional molds, try replacing them with disposable souffle cups or regular popsicle molds. Do not fill the mold to the brim, remember that the liquid will expand as it freezes.
- Applying oil to the kulfi mold may make it easier for you to remove it before serving.
- If you want to decorate your kulfi, such as by sprinkling pistachios on the outside, add a little of the ingredients to the mold before pouring the milk mixture.
- Be sure to prepare a stand if you are using a kulfi mold, or it will be difficult to set up in the freezer.
Step 3. Cover the mold and let the kulfi freeze for at least 6 hours
If you have a deep freezer, put the kulfi in it. If you want to enjoy kulfi like popsicles, insert the ice cream sticks into the partially frozen kulfi.
Step 4. Remove the kulfi from the mold with a little warm water
You can dip the kulfi mold in warm water or run it under water. The water will help loosen the kulfi from the mold so it can be removed. If it still doesn't work, try using a knife to loosen the kulfi from the edges of the mold.
- Place the kulfi on the dessert plate. Serve whole or in pieces.
- Garnish the kulfi with a sprinkling of pistachios or rosewater. Or, enjoy it without any extras!
Tips
- Don't bake the nuts too long, or the resulting ice cream will taste like they're charred.
- You can add saffron flakes to add flavor or enhance the color of the kulfi.
- You can add nuts to taste. If you prefer a strong nutty flavor, use walnuts instead of pistachios.
