A delicious frozen combination of choicest ingredients such as saffron, almonds, cream, sugar, cardamom and more, the Indian Kulfi is an eggless ice cream of sorts. Liked by almost everyone including children, it may be made with a variety of flavors and served as a dessert or any time frozen delight. Perfect to beat the summer heat, Kulfi can be easily made at home.
To read some interesting facts about Kulfi, visit India-Infofacts
- Full cream milk 4 cups
- Thick cream 3/4 cup
- Granulated sugar 3/4 cup
- Agar-agar (optional) 1/2 teaspoon
- Corn starch 1 tablespoon
- Cardamom powder 1/2 teaspoon
- Saffron Few strings
- Almonds, soaked, peeled and chopped 1 tablespoon
- Kulfi moulds
- Combine the milk, cream and sugar in a saucepan and place it on medium heat.
- Let the mixture boil for 30 minutes stirring occasionally and scraping the sides of the pan.
- Dissolve agar-agar and corn starch in 2 tablespoons water and add it into the boiling mixture.
Note: If you’re not using agar-agar, add an additional tablespoon of corn starch into it.
Tip: Agar-agar works as a vegetarian gelatin and helps in giving kulfi a thick consistency. If you don’t have it don’t worry, you’ll get good kulfi without it too.
- Stir and add saffron strings, cardamom powder and chopped almonds.
- Boil the mixture for another 3 – 4 minutes or until the mixture starts to thicken then turn off the heat. Let it cool down to room temperature.
- Pour in kulfi moulds, seal them and put in refrigerator for 5 – 6 hours.
Tip: If you don’t have kulfi moulds you may use small bowls or a large container (of the shape of an ice-cream brick) to freeze the kulfi. Popsicle moulds with sticks may also be used.
- When kulfi is well frozen, un-mold it on the serving plates, garnish with saffron strings and serve chilled.
Preparation Time: 60 minutes (excluding refrigeration time)