Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as "traditional Indian Subcontinent ice cream" It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Europe, East Asia and North America.
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice-cream.
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice-cream.
Ingredients
- milk-6 cups
- khoya-100 gms
- sugar-12 tsps
- almonds-10 pieces
- kesar-6 to 8 strands
- pista-10 pieces
- cardamom-6
- kewra water or kewra essence-2 tsp
- vanilla custard powder or corn flour-3 tsp
- fresh cream-1 cup
Method
- heat 5 1/2 cup of milk and add the khoya.
- keep stirring on low heat
- mix the corn flour or custard powder in 1/2 cup of milk and add to the milk mixture.
- keep stirring till the mixture is reduced to half
- soak the saffron in 2 tsps of warm milk and add to the milk mixture remove from fire
- blanch the almonds ,add almonds,pista,and the essence
- powder the cardamom and add to the milk remove from fire and add beaten cream
- cool and fill into chilled kulfi moulds
- freeze in the freezer to set
- before serving dip each kulfi mould in water and turn out into serving dish
