Kulfi Recipe


Kulfi recipe, traditional Indian ice cream, easy malai kulfi

kulfi recipe
kulfi

India’s best sweet dessert on a stickis undoubtedly, Kulfi. This classic, creamy, traditional Indian ice cream is centuries old and has been passed down from the Mughal kitchens. A rich frozen dessert that is made with reduced full-fat milk and flavored with either cardamom or saffron. Milk is slow cooked on low flame over a long period with constant stirring till it reduces to one-third of its original quantity. The reduced milk is thick in consistencyrabri with bits of malai or top of milk.

kulfi moulds
kulfi moulds ready to be frozen

Patience is the key to make an authentic homemade kulfi recipe. There is no shortcut method to achieve the original flavor of kulfi. You can make instant versions of kulfi with condensed milk, evaporated milk and cream. The instant kulfi does taste good but the traditional method of making malai kulfi is the best kulfi ever. Nuts of your choice like unsalted and raw almonds, cashew nuts or pistachios that are roughly chopped are also added which give a good nutty texture to the kulfi.

There is another version where mawa or khoya is added for a rich flavor. Traditionally kulfi is set in terracotta pots or matka. You can set kulfi in kulfi moulds that are available in most stores. Alternately you can set it in stainless steel glass or katori or popsicle molds.

One can add different flavorings according to one’s choice. Pureed fruit of mango, banana, pineapple and other fruits can also be added to the kulfi mixture before setting it in the molds.

how to make kulfi
Traditional Indian ice cream, kulfi

The secret of the perfect kulfi recipe

The authentic Kulfi recipe calls for the use of full-fat milk and sugar. Sugar, cardamom or saffron and chopped nuts are added to the milk once it reaches half its original quantity. Skimmed milk will not give the rich flavor or texture. You need to be alert and ensure that the milk does not burn by stirring it at regular intervals. Sometimes, there are chances of the kulfi not freezing properly. It means you need to keep simmering and stirring till the milk thickens beyond rabri consistency. It does take some time to make kulfi but it’s totally worth the effort and time. The flavor of slow cooked milk is far superior to any other method followed to make it.

You need to check your freezer temperature and set at its lowest temperature. A culinary gem among Indian dessert recipes. I encourage you to try this easy malai kulfi at least once and you can thank me later. ๐Ÿ™‚

malai kulfi
Malai Kulfi

Learn how to make kulfi at home or easy malai kulfi

Kulfi Recipe

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  full fat milk
  •   sugar

 Ingredients

  •   Full fat milk - 1.25 lts
  •   Powdered Sugar - 1/3 cup heaped
  •   Cardamom - 4, powdered
  •   Pistachios - 8, roughly chopped (optional)
  •   Saffron - few strands, soaked in a tbsp of warm milk for 10 mts

Method for making Kulfi Recipe

Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.
Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one-third of its original quantity. It will have a rabdi consistency and like a very thick milk.
Turn off flame and allow to cool.
Once cool, place the mixture in the fridge for 2 hours. (This helps reduce the formation of ice crystals during freezing process).
Place the empty kulfi molds in the freezer to chill.
Next, remove the mixture from the fridge and whisk it well and place the mixture in the freezer. After an hour, take it out and whisk it well or keep mixing with a whisk/ladle to agitate it. Again place it back in the freezer.
Remove it after 2 hours and again repeat the whisking process. At this stage, pour the whisked mixture into chilled kulfi molds and close the lids.
Place the kulfi molds in the deep freezer and allow to set overnight or at least 8 hours.
Once the kulfi sets, place the kulfi mold in lukewarm water for a few secs to help it unmould easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.

Tips

  •   Full fat milk is essential for the authentic flavor of kulfi.
  •   If you do not have kulfi moulds, you can use stainless steel glasses or small katoris.
  •   Kulfi expands on freezing, so do not fill to the brim.
  •   You can skip step four and pour the milk mixture that is at room temperature into the kulfi molds.

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Published:

Kulfi recipe, a traditional Indian ice cream made with full fat milk. Reduced milk or malai gives a rich flavor. How to make kulfi at home, easy malai kulfi
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  • lavanya

    I have followed all the same steps, i used steel glass instead of moulds. But it didnt freeze properly. Please tell me some suggestion.

    • http://www.sailusfood.com/ Sailu | Indian Food

      Please keep it in your coldest part of your freezer for a longer period. Maybe 8 hours or even 10 hours.

    • bakhtawar

      same problem with me lavanya and hi

    • Jignesh Thakkar

      if you want to use milk alone with sugar .. u might want to boil for a longer duration …. much longer like rabbadi like consistency to help you get real kulfi like texture also add a little corn flour… or you may use combination of milk + condensed milk to cut short cooking time important is the consistency of the mixture…. if u have managed to reach required consistency , then you should leave it in deep freezer for atleast 4-6 hrs atleast depending on your refrigerator useage

  • Sudarshan Purohit

    When do we add the saffron? I didn’t see that mentioned anywhere…

    • http://www.sailusfood.com/ Sailu | Indian Food

      Add it at the end of Step 2 and mix well.

    • http://www.sailusfood.com/ Sailu | Indian Food

      Add it just before pouring it into the moulds.

  • Pritika Joshi

    The one which I made..kulfi got stuck in the mould…what could have gone wrong? I followed the exact steps

    • Jignesh Thakkar

      unmoulding can be tricky … if using moulds . u may try to dip the moulds into water and then rub btw your plams for few secs and then try unmoulding ..

  • SB

    I followed the recipe but it is not freezing. I kept it for 24 hours in the feezer. Is a very thick consistency a problem with freezing? Any suggestions what can be done?

    • Jignesh Thakkar

      if you want to use milk alone with sugar .. u might want to boil for a longer duration …. much longer like rabbadi like consistency to help you get real kulfi like texture also add a little corn flour… or you may use combination of milk + condensed milk to cut short cooking time important is the consistency of the mixture…. if u have managed to reach required consistency , then you should leave it in deep freezer for atleast 4-6 hrs atleast depending on your refrigerator useage

  • Jignesh Thakkar

    if you want to use milk alone with sugar .. u might want to boil for a longer duration …. much longer like rabbadi like consistency to help you get real kulfi like texture also add a little corn flour… or you may use combination of milk + condensed milk to cut short cooking time important is the consistency of the mixture….

  • Nikhitha

    I’ll say an easy method. If u need mango kulfi:
    * make mango juice. ( if want add some milk and sugar)
    * pour it in a tumbler( a little slanting or a normal long tumbler)
    * insert a ice cream stick in middle and keep it in fridge or freezer.
    * refrigerate it for five or more hours.
    * then take it out using spoon or knife by pulling it from the sides
    * then enjoy a delicious mango kulfi.
    * u can use this step for any flavour.