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Easy Homemade Kulfi

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Kulfi, the dessert meant for gods. This is a really simple recipe though it needs patience.

Kulfi, the dessert meant for gods. This is a really simple recipe though it needs patience.

Ingredients

Serves: 4-5

Metric Cups
  • 1 litre full fat milk
  • 200 millilitres condensed milk
  • 1 pinch of saffron
  • 2 teaspoons milk
  • 1 tablespoon pistachios (chopped)
  • 1¾ pints whole milk
  • 7 fluid ounce sweetened condensed milk
  • 1 pinch of saffron
  • 2 teaspoons milk
  • 1 tablespoon pistachios (chopped)

Method

Easy Homemade Kulfi is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils
  • Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon
  • Cook the milk till it is reduced to almost half, stirring all the time
  • This is essential to stop the milk from scorching and to prevent skin forming on the milk
  • As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve
  • When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming
  • When the evaporated milk is somewhat cooled, add the condensed milk and stir vigorously to mix completely
  • Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently
  • Finally add the chopped pistachios and stir once more to mix
  • Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps. This quantity is enough for 5 medium sized moulds or 4 large sized ones. If you don't have kulfi moulds, pour the mixture into a container with an airtight lid and smooth top. Snap on the lid
  • Freeze in refrigerator freezer for 4-6 hours
  • Take out of the freezer 5-7 minutes before serving
  • Unmould the kulfi and serve with some chopped pistachios on top
  • Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils
  • Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon
  • Cook the milk till it is reduced to almost half, stirring all the time
  • This is essential to stop the milk from scorching and to prevent skin forming on the milk
  • As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve
  • When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming
  • When the evaporated milk is somewhat cooled, add the sweetened condensed milk and stir vigorously to mix completely
  • Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently
  • Finally add the chopped pistachios and stir once more to mix
  • Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps. This quantity is enough for 5 medium sized moulds or 4 large sized ones. If you don't have kulfi moulds, pour the mixture into a container with an airtight lid and smooth top. Snap on the lid
  • Freeze in refrigerator freezer for 4-6 hours
  • Take out of the freezer 5-7 minutes before serving
  • Unmould the kulfi and serve with some chopped pistachios on top
  • Additional Information

    Another traditional kulfi flavour is almond and green cardamom. Crush the seeds of 2 green cardamoms in a pestle and mortar. Add the crushed cardamom seeds and 1 tablespoon of slivered almonds to the kulfi mixture before it is completely cooled and mix gently. Freeze the kulfi as given above. Serve with a sprinkling of slivered almonds. Of course, you can use pistachios or almonds with either of the flavours.

    Another traditional kulfi flavour is almond and green cardamom. Crush the seeds of 2 green cardamoms in a pestle and mortar. Add the crushed cardamom seeds and 1 tablespoon of slivered almonds to the kulfi mixture before it is completely cooled and mix gently. Freeze the kulfi as given above. Serve with a sprinkling of slivered almonds. Of course, you can use pistachios or almonds with either of the flavours.

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