A dense, creamy frozen dessert made from slowly reduced milk, richer and denser than ice cream. Traditional flavors include pistachio, mango, cardamom, and saffron.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Boil milk in a heavy pan, reduce to half while stirring frequently.
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2
Add sugar, cardamom, saffron, and cornflour dissolved in a little milk.
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3
Continue cooking until thick and creamy. Add chopped nuts.
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4
Pour into kulfi molds or small cups. Freeze for 6-8 hours.
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5
To serve, dip mold briefly in warm water and unmold. Slice or serve whole with falooda.
Did You Know?
Unlike Western ice cream, kulfi is not churned — its dense texture comes entirely from the slow reduction of milk.
Chef's Notes
Equipment Tips
- heavy pan
- kulfi molds
- freezer
The Story Behind Kulfi
Kulfi has been enjoyed in the Indian subcontinent since the Mughal era, when ice was brought down from the Himalayas to freeze the reduced milk mixture.
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