kulfi recipe

Almond and Pistachio Kulfi Recipe | Popsicle is absolutely EASY, NO COOK, no stir, EGGLESS ICE-CREAM.

Almond and Pistachio Kulfi

Heavy cream

Milk

Condensed Milk

cardamom powder

Almonds (blanched (skin removed))

Pistachios (blanched)

Saffron (optional)

pistachios

Add the blanched almonds + pistachios into a jar of a mixer or food processor.

Add 1/2 cup of milk little at a time and grind it to a smooth paste. Transfer into a mixing bowl.

To the same mixing bowl, add heavy cream + remaining milk + condensed milk + cardamom powder. (If using saffron, add it to a tablespoon of warm milk and keep it aside for 5-10 minutes. Add this to the ice-cream mixture).

Mix well and adjust the sweetness as needed by adding more condensed milk.

Transfer into kulfi molds, popsicle molds, small plastic cups or shallow freezer safe dish and let it sit for 3-4 hours. Add the popsicle stick once the kulfi is half set.

(Optional) You can sprinkle powdered pistachios of the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.

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

almonds

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

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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Thanks for watching!

Kulfi Ice Cream (No Churn Eggless Indian Ice Cream)

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