Kulfi is a popular frozen dessert that originated in the Indian subcontinent. It is similar to ice cream but has a denser, creamier texture and a richer flavor.
Kulfi is typically made by reducing milk until it thickens, then adding sugar and flavorings such as cardamom, saffron, or pistachios. The mixture is then poured into molds and frozen until solid. Kulfi can be served on its own or garnished with chopped nuts or fruit. It is a delicious and refreshing dessert that is enjoyed by many people, especially during the hot summer months.
1 liter whole milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream
1/4 cup sugar
1/4 teaspoon cardamom powder
1/4 cup chopped pistachios (optional)
- In a heavy-bottomed saucepan, bring the whole milk to a boil over medium heat. Stir frequently to prevent the milk from sticking to the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low and simmer for about 30-40 minutes, stirring frequently, until the milk has reduced by about half and thickened to a creamy consistency.
- Add the sweetened condensed milk, heavy cream, sugar, and cardamom powder to the saucepan and stir until well combined.
- Continue to simmer the mixture over low heat for another 10-15 minutes, stirring frequently, until the mixture has thickened further and become even creamier.
- Remove the saucepan from the heat and let the mixture cool slightly.
- Pour the mixture into kulfi molds or small paper cups.
- If using chopped pistachios, sprinkle a little bit of the pistachios on top of each kulfi.
- Cover the kulfi molds with plastic wrap or aluminum foil and freeze for at least 4-6 hours, or overnight.
- To serve, remove the kulfi from the molds by dipping the molds in warm water for a few seconds, then gently pulling the kulfi out.