kulfi

Mango Kulfi | Mango Ice Candy | Mango Ice Cream

mango pulp

milk

Mango Kulfi

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Nik Sharma’s Spiced Coffee Kulfi is an icy-cool sweet that’s also a little bitter. Just as great-sounding: it’s really easy to make, requiring no special equipment — not even a coffee maker, just some ramekins or kulfi molds if you’ve got ‘em. So if an easy, coffee-plus-kulfi treat is your idea of a good way to beat the heat, this one’s for you! Scroll down to grab the recipe, which comes from his cookbook, The Flavor Equation: The Science of Great Cooking in 114 Essential Recipes.&nbsp;

Spiced Coffee Kulfi

By Nik Sharma

When I was in high school in India, a street-food vendor would drop by the school every afternoon during our lunch break. Attached to the back of his bicycle was a large metal box filled with chunks of ice and metal containers of frozen kulfi. I’m hesitant to call kulfi an Indian ice cream, because it really isn’t that; it’s a type of frozen dessert. Unlike ice cream, in which ice crystals are a negative trait, a kulfi will contain a certain amount of ice crystals and is a little firmer than a soft ice cream. Kulfi is one of the easiest treats to make at home. Make ahead of time to allow ample time to freeze.

The flavor approach:

The flavor molecules in the whole spices are extracted into the milk fat for a more delicate flavor to complement the coffee. For a stronger dose of spice, add ½ tsp of ground spices directly to the milk. If you want to reduce the flavor of coffee, use ½ Tbsp.

The use of instant coffee helps in two ways: It dissolves very easily, and it provides a very concentrated dose of coffee flavor without increasing the liquid volume, which would otherwise pose a problem in achieving the correct frozen texture. Excess water will cause a higher proportion of ice crystal formation by changing the ratios of the ingredients involved such as fat, proteins, and sugars.

Evaporated milk acts as a shortcut here; it provides the taste of caramelized lactose, a characteristic feature of kulfis made in India.

SpicedCoffeeKulfi

Nik Sharma's Spiced Coffee Kulfi: A frosty treat to help beat the heat

(240 mL) heavy cream

oz (400 g) can evaporated milk

tbsp instant espresso

¼ tsp fine sea salt

green cardamom pods, cracked

cinnamon stick

star anise

1¼ oz (35 g) ground toasted hazelnuts

Denser and creamier than ice cream, Kulfi is a traditional Indian sweet that comes in myriad exotic flavors. This simple kulfi recipe is made with khoya, and only takes a few minutes to put together.

Kulfi Recipe (Kulfi Ice Cream)

sugar

Rice Flour (or 1 tablespoon cornstarch)

milk (- to dissolve the rice flour

pistachios

almonds

cardamom powder

saffron strands (- crushed)

In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time. Keep on stirring the milk often as it simmers so that it does not burn from the bottom in the pan.

Grate the khoya or crumble it very well to a fine texture. Set aside. Crush the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. Keep both of them aside.

Crush the green cardamom pods in a mortar-pestle and powder finely. Discard the husks.

Dissolve the rice flour or cornstarch in 3 tablespoons of milk. Mix very well. Set aside.

Reducing milk and preparation for kulfi

After 18 to 20 minutes of the milk simmering, add the sugar and stir.

Let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or cornstarch paste.

Keep on stirring after adding the paste, so that no lumps are formed.

The whole mixture has to be lump free, so keep on stirring.

After 4 to 5 mins, when the mixture has thickened, add the khoya (mawa), powdered almonds and pistachios together with the cardamom powder.

Stir very well and just simmer for a minute or two on a low heat. Keep on stirring so that the khoya (mawa) is distributed evenly.

Switch off the heat.

Add rose water or kewra water and crushed saffron. Do a taste test of the mixture and add more sugar if needed.

Let the mixture cool at room temperature.

Then pour the mixture in kulfi moulds or in serving bowls or small glasses or in popsicle moulds.

Freeze the kulfi overnight or for a day. Once the kulfi is well set and frozen, remove it by sliding a butter knife at the edges.

Remove on a glass plate or wooden tray. Slice the kulfi and serve immediately. If frozen in a popsicle mold or tray serve as kulfi popsicles.

Making kulfi

https://content.jwplatform.com/videos/uKL3alqr.mp4

This kulfi recipe is very easy and does not take a lot of time. I have added pistachios and almonds as dry fruits. But then you can have your choice of dry fruits added like cashews and raisins. In the hot summers in India, Kulfi which is basically a frozen Indian dessert is much sought after.

Kulfi Recipe

Kesar kulfi is a creamy delicious ice cream dessert that is made from thickened milk, sugar and other flavoring ingredients.

full fat milk

milk ((mix with corn starch

corn starch ((white corn flour

organic sugar

cardamom powder ((elaichi))

saffron

pistachios ((or almonds & cashews))

cream (or malai or mawa (optional, tastes rich))

pistas

Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.

Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.

After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.

Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.

Lower the flame completely and pour this to the pot. Keep stirring and boil.

Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.

Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.

Switch off the stove &amp; Cool this completely. The mixture thickens further upon cooling.

Preparation

Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.

Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.

Gently hold the stick and demould it.&nbsp;Sprinkle chopped pistas and serve kesar pista kulfi immediately.

How to Make Kulfi

https://www.youtube.com/watch?v=yJUv2W7Hd94

Find the complete Kulfi recipe at my blog : https://www.indianhealthyrecipes.com/kulfi-recipe/

Music courtesy : https://www.youtube.com/user/Vexento

Kulfi recipe | Kesar pista kulfi recipe | How to make kulfi

Kulfi or Indian ice cream is a sought-after dessert, this recipe uses mainly three ingredients – evaporated milk, heavy cream, and sugar. Check out how to make kesar pista Kulfi without condensed milk in an ice cream maker.

Indian Ice Cream (Ice Cream Maker)

oz Evaporated milk (1 can)

tbsp Organic cane sugar

Heavy cream

Salt

Cardamom powder

tbsp Pistachios ((chopped))

15-20 strands Saffron

Mix the sugar, pinch of salt, and evaporated milk with the whisk attachment of a hand blender (on low speed) until the sugar dissolves.

Add the heavy cream and cardamom and mix it. Do not whisk at this stage

Add the saffron strands and refrigerate the mixture for atleast 2 hours.

Mix the ingredients well and the mixture will have a golden color from the saffron.

Pour the ingredients into the ice cream machine bowl.

Start the ice cream machine for 35 mins, preferably on the gelato setting.

Add in the pistachios at about 25 mins or as per manufacturer instructions for add-ins.

Kulfi is ready and is of soft-serve consistency. It can be stored in an air-tight container or kulfi molds for a firmer consistency. Freeze the kulfi in a container at -5 deg F for 6-8 hrs.

One of the most popular kulfi flavors Pista Kulfi can now be easily made and relished in the comfort of your home!! Made using reduced milk, sweetener, cardamom and pistachios this thick, creamy, nutty Indian ice-cream is a perfect summer treat that you cannot have enough!! 

Pista Kulfi

milk (using whole milk)

cornstarch / cornflour

tbsp sugar

heavy whipping cream

tsp cardamom powder

can condensed milk (adjust

green food coloring (optional)

In a heavy bottomed pot add milk, cornstarch and sugar. Give it a good mix so that there are no lumps.

On medium low heat get this mixture to a boil.

Stir in cream, cardamon powder and pistachios and bring this to a boil. Keep simmering while stirring intermittently to avoid the milk from sticking to the pot.

While the milk simmers, make sure to mix the layer of cream that comes on top and also scrape the sides.

Once you remove the cream layer another will form in some time.

Keep repeating above two steps till the milk mixture reduces almost to half and thickens.

Next add the condensed milk and green food color. Mix well

Switch off the flame and let it cool completely.

Once completely cool, fill in the kulfi moulds (or paper cups) and freeze for 6-8 hours

For serving, just hold the moulds under running water for 10 seconds or so and the kulfi should slide out easily.

Delicious creamy Pista Kulfi is ready- wait no more, enjoy!

Anjeer kulfi is an Indian ice cream made with dried figs, heavy cream and evaporated milk without using condensed milk. It is one of the easiest dried fig dessert recipes. Checkout how to make this crowd pleaser anjeer kulfi recipe in ice cream maker.

Anjeer Kulfi Using Ice Cream Maker

heavy cream

fig ((120 grams))

salt (pinch)

Soak the dried fig in water for about 30 minutes

Blend the soaked dried fig (discard water) coarsely using a hand blender.

Add a can of evaporated milk, sugar and a pinch of salt and continue blending. All sugar should dissolve and the dried fig is blended well.

Add heavy cream and mix it gently.

Refrigerate the mixture for atleast 2 hours.

Pour the ingredients into the ice cream machine container.

Anjeer Kulfi is ready with a soft serve consistency. It can be stored in an air tight container or kulfi molds for a firmer consistency. Freeze the kulfi for 6-8 hrs.

This sounds amazing. I can't wait to try it. YUM!

Top 8 kulfi recipes from across the web

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Top 8 kulfi recipes from across the web

The most viewed kulfi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Kulfi | Mango Ice Candy | Man...

Mango Kulfi

Nik Sharma's Spiced Coffee Kulfi: A...

Kulfi Recipe (Kulfi Ice Cream)

Kulfi Recipe

Indian Ice Cream (Ice Cream Maker)

Pista Kulfi

Anjeer Kulfi Using Ice Cream Maker

The most viewed kulfi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine