🇮🇳 Indian recipesDessert
Kulfi
By Groceree
Also known as Malai Kulfi · Pista Kulfi
Milk reduced slowly for an hour until thick and caramel-sweet, flavoured with cardamom, saffron and pistachios, then frozen in cones without churning. Denser and creamier than ice cream, and melts slowly.
Last updated
- Servings
- 6 servings
- Prep
- 10 min
- Cook
- 1 h
- Total
- 10 h 10 min
Ingredients
whole milk1½ l
sweetened condensed milk200 ml
caster sugar30 g- cardamom pods6
- saffron threads1 pinch
pistachios50 g
almonds (optional)20 g
Instructions
- 01
Bring the to the boil in a heavy, wide pan and simmer, stirring often and scraping the sides, for 50 to 60 minutes until reduced to about a third.
- 02
While the reduces, split the and grind the seeds, and finely chop the and the , if using.
- 03
Stir in the , the , the ground and the and simmer for 5 minutes more.
- 04
Cool completely, about 1 hour, then stir in most of the chopped and .
- 05
Pour into kulfi moulds, small cups or ice lolly moulds, and freeze for at least 8 hours.
- 06
To unmould, dip briefly in warm water. Sprinkle with the remaining and .
Notes
- The long reduction is the whole secret: it gives the dense texture and caramel flavour.
- Kulfi is not churned, which is why it is dense rather than airy.
- Mango, rose and paan are other favourite flavours.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 14 g
- Carbs
- 43 g
- Fat
- 16 g
Estimated from the ingredients.
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