Kulfi

Kulfi, often referred to as “classic Indian ice cream,” is a beloved frozen dessert with a rich history dating back to the seventeenth century on the Indian sub-continent. This delightful treat has been a favorite for generations, especially during India’s sweltering summers. Unlike traditional ice cream, Kulfi is known for its dense and creamy texture, achieved through the slow reduction of milk and the addition of flavorful ingredients like khoya, which is clarified butter. Whether you’re enjoying it on a hot summer day or as a sweet finale to a special meal, Kulfi is a timeless Indian delicacy that brings joy to all who savor it.

Cooking Time: 1 hour

Serving Size: 12

INGREDIENTS:

• 1 liter of whole milk
• 1/2 cup of heavy cream
• 1/3 cup of crushed khoya (clarified butter)
• 1 tablespoon of dry milk powder
• 3 tablespoons of cashews and pistachios, finely chopped
• 10 teaspoons of sugar (adjust to taste)
• 5 green cardamom pods, seeds separated

INSTRUCTIONS:

1. Prepare the Milk Mixture: In a heavy-bottomed pan, pour the entire liter of whole milk. Heat the milk over low to medium flame, stirring occasionally. After about 10 minutes, add the heavy cream to the milk. Allow the milk to simmer, then reduce the heat to low.
2. Simmer and Thicken the Milk: Let the milk boil gently for approximately 25 minutes, continuing to stir occasionally. The milk will gradually thicken during this time.
3. Add Crushed Khoya: Once the milk has thickened (after about 25-30 minutes), add the crushed khoya and mix it into the milk. Keep stirring as the khoya melts into the milk. This process may take around 10 minutes.
4. Incorporate Sugar and Nuts: Add the sugar to the mixture and continue to cook until the sugar completely dissolves. Include the finely chopped cashews and pistachios into the mixture. These nuts will provide a delightful texture to your Kulfi.
5. Add Condensed Milk: Pour in the condensed milk and mix it thoroughly with the other ingredients. Allow the mixture to boil for an additional 5 minutes. It should thicken even more during this time.
6. Infuse Cardamom Flavor: Remove the pan from heat and add the separated seeds from the green cardamom pods. Stir well to infuse the Kulfi with the aromatic flavor of cardamom.
7. Cool and Freeze: Let the mixture cool to room temperature before transferring it to Kulfi molds or any container of your choice. Cover the molds or container and place them in the freezer to set. This typically takes a few hours.
8. Serve Your Kulfi: To serve the Kulfi, run the molds briefly under warm, clean water. Tap the mold gently on the counter, and the Kulfi should release easily. Enjoy your delicious homemade Kulfi, a delightful treat that captures the essence of traditional Indian cuisine.

TIPS:

• Patience is Key: The slow cooking of milk is essential for the right texture and flavor. Be patient and let the milk thicken naturally.
• Finely Chopped Nuts: Finely chopped nuts not only add texture but also enhance the overall taste of Kulfi. Ensure they are evenly distributed.
• Freezing Time: Allow sufficient time for the Kulfi to freeze completely; it typically takes a few hours. Check for firmness before serving.

Now that you have mastered the art of making Kulfi, share this delightful frozen dessert with family and friends, and savor the creamy, nutty, and cardamom-infused flavors of this classic Indian ice cream.