I have been making kulfi for a few years now. Niki loves this dessert anytime. It is a good dessert to serve to your guests as it is made ahead. It is a popular ice cream in North India, traditionally kulfi is made by evaporating milk and the resultant thick mixture is then flavored. I’m using condensed milk and heavy cream to make kulfi which can be made in a jiffy.
The various flavors of kulfi available are paan, mango, malai, rose etc. After a few trial and errors I landed this proportion and can be used to make any flavor of ice cream.The trick is to infuse the flavor and that’s what makes the ice cream irresistible. Cardamom and saffron have been used as flavoring here.
Makes 20-22 kulfi
6-8 hours freezing time
8 hours 20 minutes
- 2 ½ cups whipping cream
- 1 can condensed milk
- 2 cardamom pods, seeds crushed
- About 20 saffron strands, soaked in 2 tsp warm milk
- 4 tsp pistachio, chopped
- Kulfi molds alternately use a metal pan to set
- 4 tbsp sugar, optional
Take a bowl and whip the cream for 2 minutes until fluffy.
Fold the condensed milk, saffron and cardamom into the cream lightly. Mix until everything is nicely incorporated but do not over do.
Pour into molds or metal pan and cover and set in the freezer for 8 hours.
Serve with chopped pistachio on top.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
© 2019 Fusion Kitchen Tales. All Rights Reserved.