The memories of Kulfi go back to the time when Momma first used to boil milk, add some sugar and a flavoring, pour in a popsicle tray and give it once chilled. I still remember the first kulfi that I ever had, it was at Baba Kulfi house located in Rau, right 15 kilometers away from home. Kulfi isn’t just an icecream, it is an emotion. And if you are an Indori like me, you will for sure nod your head to Kulfi in any form.
With PAN lockdown dominant in the country right now, and summer right over our head, nothing better than a cold serving of Kulfi that can ease out the troubles. Kulfi, which is basically a frozen Indian dessert is the most preferred sweet in the summers. Mostly served in desi earthern pots by the kulfi wallahs who sell door to door, Kulfi is the best eco-friendly dessert, I would say!
As a family, Kulfi is a much loved dessert at home. Especially, now that we are all stuck at home with nothing but each other :P, I thought of trying my hands at the humble kulfi at home. I tried badaam (almonds) and kaju (cashew nuts) kulfi at home, which turned out creamier than the ones you may find at the market. I used no thickening agents, just milk, sugar, malai or cream and dry fruits.
If you love kulfi just like me, try this recipe at home. I am sure you will love it for its simplicity, ease, creaminess and pops of dry fruits in between.
Kulfi At Home
Try this super simple, easy and creamy recipe for Kulfi at home. The recipe uses simple off the shelf ingredients that are available at all homes. It uses milk, almonds, cashews, sugar and a hint of saffron. No thickening agents, no flavoruings or color!
For Kulfi Dry Mix
- 1/3 cup Almonds
- 1/3 cup Cashew Nuts
- 1/3 cup Sugar
- 4-5 Pods Cardamom
- 2 tbsp warm milk
- One Pinch Saffron
Kulfi Wet Mix
- 500 ml Milk (Full Fat Milk)
- 2 tbsp Fresh Cream/ Heavy Cream/ Malai
Kulfi Dry Mix
Start by taking the almonds, cashew nuts, cardomoms and sugar in a ginder or bullet mixer
Grind the nuts and sugar to a lump-free dry mix
Prepare Safforn Milk (Kesar Milk)
Take 2 tbspn of full cream milk and warm it in the micriwave or on the stovetop
Add a pinch of saffron and leave this aside
Boiling Milk for Kulfi Wet Mixture
Take 500 ml full cream milk and put it for boiling
Reduce the milk to 250 ml by continously boiling it
I usually give 6-7 boils to get the right thickness in milk
Final Kulfi Milk
To the reduced milk, add the heavy cream or malai
Add the dry kulfi mix we made before (You can keep it on the stovetop at low flame and mix for added creaminess)
Add the milk with soaked saffron and mix well
Keep the mixture aside and let it cool down to room temperature before tranferring it to the moulds/containers
Once the mixture colls down, start pouring it in the moulds of your choice
Seal the moulds well with cling film or foil before refrigerating
Refrigerate for 5-6 hours before consuming
Hope you loved the recipe as much as I loved creating it for you! Give it a try guys and let me know how it turned out for you.
Until next recipe,
Keep devouring good food.