I do not know if Kulfis can be called ice creams, they are kind of similar though. It has a different texture than that of ice cream. Making kulfi traditionally would have been a cumbersome task, with boiling and reducing milk, making cream, etc. Now that we get evaporated milk, condensed milk and heavy cream - all ready to use in cans - the preparation has become so easy and does not even need any cooking. I still remember the first time I had the chance to dive into this special dessert during my school days. It was a mutka kulfi of pistachio flavor (kulfi served in an earthen pot; mutka means earthen pot) and I think I should still have the mutka back home somewhere! The recipe I have here is adapted from Showmethecurry.com.
Makes around 24 kulfis (depending on the mold used)
|Condensed Milk||- 1 can (14 oz)|
- 1 can (12 oz)
|Heavy Whipping Cream||- 16 oz|
|Whipped Cream||- 8 oz|
|Saffron||- 1 big pinch|
|Sugar||- 1/2 tsp|
|Salt||- a pinch|
Cashews & Almonds
|- 1/2 cup (Coarsely ground)|
- In a mixing bowl, combine condensed milk, evaporated milk, heavy whipping cream and whipped cream and mix well using an electric blender or by hand.
- Grind the saffron together with sugar using a mortar and pestle and add to the above mixture.
- Add the coarsely ground nuts to the mixing bowl and fold in. You could use any nuts of your choice.
- Add a pinch of salt and mix well.
- Pour the mixture into Popsicle molds or you could use small cups as shown in the picture below.
6. If using cups, after pouring the mixture to the cup cover it with an aluminium foil. Insert a Popsicle
stick into the cup through the foil. The foil will help keep the stick in place.
7. Refrigerate the kulfis overnight and serve. To take the kulfis out easily, just rub the cup between your
hands and try to take the kulfi out by holding on to the stick.
You could use pistachios alone and make pista kulfis. I have been making this recipe for the last 2-3 years now and it is a hit with kids and adults. A perfect cooler for the summer!