Wednesday, 9 April 2014

Kulfi - Indian Ice-cream

Hey guys, so today I’m going to post a recipe that I’ve been making for as long as I can remember. Kulfi is a traditional Indian ice cream with a very creamy texture and it can be flavoured with mango, rose or left simply with a creamy flavour! Its very popular during Diwali, India's festival of lights.  I personally like to leave it fairly plain and just mix in crushed pistachios but it’s really up to you!

I’ve just flown back to Hong Kong for Easter break before having to head back to London for my exams! I’m still pretty jetlag (its awful!) and decided to have a chilled night in and it just struck me that I hadn’t made Kulfi with my family in so long! So, we made it happen and I had forgotten how much I absolutely loved it!

We did make the recipe very basic, with just a hint of mild spices into the actual Kulfi mix, and instead of using moulds for the Kulfi, we decided to pour the mixture into different goblets and glasses which I personally loved as I think it gives the whole dessert such a modern twist and makes them look really impressive!

If you’re an ice-cream fan and you’re looking for something different, definitely give this no-
fuss recipe a go! Hope you guys enjoy this one!

Indian Ice-cream - Kulfi
Indian Ice-cream - Kulfi
Kulfi 2 

Prep Time: 15 minutes
Chill Time: 6-12 hours
Serves: 8 serves


1 can (350g) condensed milk
1 ½ cans (600g) evaporated milk
5 tbsp whole milk
½ - 1 tsp cardamom powder (optional)
food colourings (optional)
silver ball decorations
½ cup chopped pistachio nuts (unsalted)

For the Kulfi: 

Add whole milk, condensed milk, and evaporated milk to a heavy bottomed pan. Bring to a low boil. Add in cardamom powder as desired however cardamom is a very strong flavour so I would suggest 1 tsp at the maximum. 

Simmer the mixture for 10 minutes while continuously stirring. It is important to keep stirring otherwise the bottom of the mixture may burn.

After 10 minutes, take the mixture off the stove and cool until at room temperature. Stir in liquid food colouring as desired or simply leave mixture at its natural colour.

Add in chopped pistachios, but leave some aside to decorate the tops later on.

Pour mixture into moulds or glasses. Freeze for a minimum of 6 hours, however chilling overnight with give the kulfi a firmer texture.

Take moulds or glasses out of the freezer 5 minutes before serving and sprinkle silver balls and chopped pistachios on top for decoration.

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