Kulfi 3 Ways
An amazing kulfi recipe that can be used as a base to make three kulfi flavours - kesar kulfi with badam pista, mango kulfi and malai kulfi
Servings: 10 servings
Ingredients
Kulfi Base
- 1 Litre Full Fat Milk
- 1 Pinch Saffron Strands crushed lightly
- 200 Grams Khova crumbled
- ½ Cup Condensed Milk
- 2 Tablespoons Milk Powder
- ½ Teaspoon Cardamom Powder
- ¼ Cup Almonds chopped or sliced, toasted, optional
Malai Kulfi
- ¼ Cup Heavy Cream (30% Milk Fat) in 1/3rd of the mixture
Mango Kulfi
- ½ Cup Mango Puree in 1/3rd of the mixture
Instructions
- Heat milk in a heavy bottomed saucepan over medium heat and bring to a boil. Once it boils, reduce heat to low and simmer for 45 - 60 minutes.
- Take 2 Tablespoons of hot milk and add it to the saffron and keep aside.
- Stir occasionally so as to not let the milk burn from below. Keep reincorporating the malai (cream) that forms on top back into the milk.
- Once the milk has reduced to half, add in the khova and continue stirring until it has fully dissolved.
- Add condensed milk and stir to combine. Add milk powder, cardamom powder, saffron milk and stir until it has fully dissolved.
- Turn off the heat and set aside to cool to room temperature.
Malai Kulfi
- Add cream to 1/3 of the kulfi mix and combine to make a batch of malai kulfi
Mango Kulfi
- Add mango puree to 1/3 of the kulfi mix and combine to make a batch of mango kulfi
- Set in Kulfi moulds and place in the freezer. Freeze for a minimum 10 hours or overnight.
- To demould, run the kulfi moulds under tap water for about a minute. Carefully pull out the stick and serve immediately.
Video
Notes
- The main ingredients in kulfi ice cream are full fat milk, and khova, which is essentially milk thickened up by heating it. Condensed milk and milk powder add that creamy texture that's so typical of kulfis and add sweetness too.
- Saffron strands or kesar is what gives this dish that royal colour and taste.
- A pinch of cardamom powder complements the dairy products so beautifully.
- We've used chopped almonds in the kulfi. You can use any other nuts like pista and cashews - lots of crunch and nutty taste!
- Use a heavy bottomed saucepan to simmer the milk
- Keep stirring the milk frequently to prevent it from burning/scorching at the bottom
- The khova should completely dissolve in the milk before adding the other ingredients.
- Cool the kulfi mix to room temperature before pouring it into moulds and freezing
- Matka Kulfi: This kulfi mix can also be frozen in clay pots or matkas - to make delicious matka kulfi! Matka kulfi has an extra layer of earthy flavour from the clay pots - try this if you can get your hands on some matkas!
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 190mg | Fiber: 1g | Sugar: 13g | Vitamin A: 328IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 1mg