kulfi ice cream

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)

milk

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

This Kulfi Ice Cream is an eggless, no-churn Indian flavored recipe perfumed with saffron, cardamom, rosewater, and assorted nuts, that&#39;s ready to freeze in 10 minutes.

Kulfi Ice Cream (No-Churn Indian Ice Cream)

saffron ((7-8 strands soaked in 1 tablespoon hot water))

heavy whipping cream (chilled (1 pint))

oz sweetened condensed milk (chilled (1 can))

cardamom

rose water (or kewra essence (see notes for substitution))

assorted nuts (pistachio, cashews, almonds) (finely chopped (see notes))

Soak saffron strands in hot water while you whip the cream. Alternatively, add saffron and cold water to a microwave safe bowl and heat for 25-30 seconds.

Soak Saffron

In a large mixing bowl, add heavy cream and start whipping using a hand mixer. Alternatively, use a stand mixer and use the whisk attachment. Whip the cream till it forms stiff peaks.

Whip Heavy Cream

Add a scoop of whipped cream into the condensed milk bowl and mix to combine. This lightens the condensed milk. Then pour the condensed milk into the whipped cream. Using a spatula (not whisk) gently fold the two together till you reach a silky-smooth consistency. 

Combine with Condensed Milk

Add soaked saffron along with the liquid, crushed cardamom, rose water and chopped nuts into the bowl and gently fold it in. Mix till well combined.

Mix Flavorings and Nuts

Pour this mix into a parchment lined metal pan or a glass bowl. Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for 6-8 hours for the ice cream to set properly. Enjoy!

Chill Ice Cream

https://www.youtube.com/watch?v=Ym741tsxsUg

This Kulfi Ice Cream is an eggless, no-churn Indian ice cream recipe that's incredibly rich, decadent and easy to make without an ice cream maker.  It's pleasantly perfumed with saffron, cardamom and rosewater, and adorned with an assortment of crunchy nuts.

Recipe: https://spicecravings.com/kulfi-ice-cream

Here's what you need: 
1 pinch saffron (7-8 strands soaked in 1 tablespoon hot water)
2 cups heavy whipping cream chilled (1 pint)
14 oz sweetened condensed milk chilled (1 can)
1 teaspoon crushed cardamom fresh (5-6 pods seeded and crushed)
2 tablespoons rose water or kewra essence 
1 cup assorted nuts (pistachio, cashews, almonds) finely chopped 

PRINTABLE RECIPE and Instructions at: https://spicecravings.com/kulfi-ice-cream

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Kulfi Ice Cream (No Churn Eggless Indian Ice Cream)

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