Kulfi is a frozen dairy dessert often described as “traditional Indian ice cream.”
Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavors. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar), and pistachio.
Due to its density, kulfi takes a longer time to melt than Western ice cream.
This recipe can be very well used during fasting times also.
Full fat milk: 1 litres
Unsalted Pistachios/pista: 2 tbsp
Saffron strands/Kesar: 10-12 nos.
Sugar: 3/4 to 1 cup
1. Take a heavy bottom pan and add all the milk in it. Bring milk to a boil. Add saffron strands to the milk and stir it continuously until milk boils on a simmer flame for 5 minutes. Turn off the gas knob, cover the milk and keep it aside for 30 minutes so that saffron will release its aroma, colour and taste into the milk.
2. Now after 30 minutes, put the pan on the gas flame again and add chopped pistachios and sugar to it. Simmer the gas flame and let it reduce for another 30 minutes. Stir the milk continuously. The milk will thicken gradually.
3. Now turn off the gas flame and let the mixture cool down completely.
4. Take the kulfi moulds and pour the mixture. Also you can take disposable tea cups and pour the mixture in them, cover them with aluminium foil and put ice cream stick in each one of them.
5. Keep the kulfi moulds in deep freezer for around 7-8 hours so that the kulfi will be properly set. De-mould after 8 hours. Cut the disposable cup with scissor.
6. Serve the kulfi chilled.