This creamy traditional Indian ice cream, called Kulfi, is the best frozen dessert you would have ever tasted! This one-pot Kulfi recipe could not be easier, it is definitely a must-try!
- 1 Litre Milk, Full Fat
- ½ cup (120 ml) Heavy Cream
- ¼ cup (60 ml) Condensed Milk
- ½ cup (50 grams) Milk Powder, unsweetened
- ¼ cup (50 grams) Sugar
- ⅛ tsp Saffron Strands (Kesar)
- 6 Cardamon Pods, finely ground
- 2½ tbsp (25g) Almonds (Badam),1½ tbsp coarsely crushed+1tbsp chopped
- 2½ tbsp (25g) Pistachios (Pistas),1½ tbsp coarsely crushed+1tbsp chopped
- 2 tbsp Edible Rose Petals, optional
- Add the milk, heavy cream, condensed milk, milk powder, sugar, saffron strands, finely ground cardamon seeds, coarsely crushed pistachios, and almonds, into a heavy bottom pot.
- Give it a stir and then place on medium heat and bring it to a boil, stirring occasionally
- Once it comes to a boil, lower the heat to medium-low and allow the milk to thicken while stirring gently but constantly to avoid the milk from burning at the bottom of the pot.
- You will find that the cream will start building up around the side of the pot. Using the spatula scrap the cream off and add it back into the milk. This will add a lot of flavour and creaminess to the kulfi.
- After about 45 minutes to an hour, you will find that the milk has thickened and reached the right consistency, it’s time to take it off the heat and allow it to cool completely.
- When it cools you will find that the consistency has thickened. Now use a spoon and start filling the kulfi mix into the molds stirring the mix before spooning. You want to get all the deliciousness in every spoonful.
- Take a double aluminum foil square about 6”x6” and fold it into fours and cover the top of the kulfi. Insert a stick in the center of the foil and make sure it goes one-fourth to halfway through the kulfi.
- Place the filled kulfi molds on a stand or in an ice tray and place them in the freezer to set. This should take anywhere between 5-8 hours (in the ice tray with ice cubes around will take approximately 5 hours and on the stand should take about 8 hours).
- Once the kulfi has set, take it out of the freezer, and fill a glass with room-temperature water. Now hold the mold in the water for about a second then rub it between the palm of your hands. The warmth of your hands will help the kulfi detach from the mold. Now using the stick pull the kulfi out of the mold, place it on a dessert plate and sprinkle on some chopped almonds, pistachios, and a few edible rose petals to impress with ease.