Kulfi recipe | Kulfi ice cream recipe

Kulfi is a rich, creamy and frozen dessert, which is perfect for summer or for any festive food. This milk is made slowly by reducing thick gardeners and adding nuts, khoya, sugar and litel saffron. The texture is dense, smooth and slowly melts into the mouth, which makes that traditional kulfi realize.

You can try it when you want special dessert that looks fancy but really simple to make. Kulfi takes some time because milk requires gradually reduce, but the taste is fully worth it. Both children and adults love it, as it is sweet, walnuts and very creamy. This is a bit of work, but when you serve and see everyone enjoying it.

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About Malai Kulfi

Kulfi is a creamy ice cream, rich, delicious and filled with nuts. It is made of lower milk with luxurious and nuts that gives it a rich taste. Saffron and cardamom gives it beautiful aroma and slightly golden color. I usually top it with additional crunch and chopped nuts for taste.

The texture is smooth, but also slightly granulated by nuts. You can grind the nut or properly on your priority basis. It is thicker enough to catch the shape in popsical molds and melt slowly in the mouth. The sweetness is balanced with the natural cream of milk and the prosperity of khoya.

There are many variations of Kulfi. Some are fragrant with common, roses, or pistachios, some use condensed milk for fast preparation. But Malai Kulfi is classic and gives the traditional taste that looks very domestic and special. You can also serve it with Faluda or just plain after meals.

I usually make kulfi when I have some time in the evening. I like to freeze overnight so that it is set properly. It becomes easier to show mold under flowing water.

Malai Kulfi Material

• Milk – I used full cream milk just for rich taste and creamy texture. You can use low -fat milk but the cream will be less creamy and slightly thin.
• Sugar – I used sugar that adds sweetness. You can adjust it to taste, as you want, more or less.
• Almond – I have used land with almonds, sugar and pistachios. It adds the taste of crunch and walnuts. You can roast them a little before grinding, it gives good aroma.
• Pistachios – I used pistachio with almonds. It adds color and rich taste. If you want, you can only use almonds, it is still good.
• Illika – I have used half cardamom. It adds beautiful fragrance.
• Saffron – I a pinch of pair that gives color and light aroma. You can grow slightly more for dark golden color.
• Luxurious – I used unveiled khoya which makes Kulfi prosperous and thick. You can use fresh or store purchased, both work fine.

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How to make Kulfi Recipe Step by Step

1. Set together for a slightly thick mixture, sugar, almonds, pistachios, saffron and cardamom simultaneously. Boil milk in a pan.

2. For 15 minutes until milk is reduced. Stir in the middle to avoid burning down. Now add nut sugar mixture.

3. Khoya and cook for a few more minutes. The cream will start collecting.

4. Close the sides and keep cooking until the mixture is thicker and creamy as shown below.

5. As long as it is shown, for cooking. Completely cool. Then add it to Kulfi Molds / Popsical Molds. I used my kulfi -shaped popsical molds.

6. With silver foil, add ice cream stick and freeze for at least 6-8 hours, I always freeze it at night. Then show popsical side parts under tap water. Gently remove and serve the altar.

Serve immediately.

Expert tips

• Grind nut – I usually fix almonds and pistachios. If you want some crunch in Kulfi then you can make it a little thick.
• Milk – I boil milk and boil it slowly, often stir so that it does not burn. It adds natural thickness and cream to Kulfi.
• Lose – I add khoya after a mixture of nuts. It helps in collecting cream and gives a very rich taste.
• Solid – I usually wrap molds with foil and put sticks. Freeze for the best settings for 6-8 hours or overnight.
• Demolding – Show popsical mold under tap water for a few seconds, then slowly pull the stick. Kulfi comes out clean and shapes well.

Service and storage

Serve them as sweets or snacks. By using large molds, you can also cut into pieces. The remaining can be stored in a freezer covered with foil for a few days. For easy serving, show mold under a slightly flowing water, then pull gently. Kulfi remains creamy even after the cold.

General question

1. Can I leave saffron?

Yes, you can, but saffron gives good color and aroma. Without this, there will be ivory in Kulfi color.

2. Can I use condensed milk?

Yes, you can, it makes preparations faster. Reduce sugar accordingly.

3. Can I make it without losing?

Yes, but the khoya gives prosperity and helps to set the kulfi well. You can add small creams as an alternative.

4. Can I grind the nut roughly?

Yes you can Add thick nut texture. I grind well for children so that they do not choose nuts.

5. For a long time to freeze Kulfi?

Freeze at least 6-8 hours or overnight. Long -term cold kulfi makes it easier to set firm.

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