Kulfi is a popular Indian dessert made by slow cooking milk until it reaches the desired consistency which are then sweetened and flavored to taste. The original process is long drawn to give this mix a distinctive taste which are then frozen in kulfi moulds. However an easier and shorter version to make kulfis is to use heavy cream, evaporated milk, condensed milk or boiled milk mixed with dried powdered milk to thicken the mix. Then sugar is added to further sweeten the pot and a rice flour or corn flour paste is added to further thicken the mixture. Flavorings and variations are as many as one can imagine but the most popular ones are malai, mango, pistachios, cardamom, and kesar(saffron). The texture of the kulfi is supposed to be very creamy and slightly crunchy if nuts are added. Kulfi is not to be confused with icecream as it doesn’t involve any elaborate whipping process that any traditional ice cream requires. However they come very close to its taste but more dense in texture.

This is my first try in making any frozen dessert and I’m feeling confident to try more such desserts after tasting the success in making this one. In olden days kulfi moulds other wise called matkas or earthen pots were used to make this wonderful dessert but now kulfi molds are available in aluminum or plastic. If you don’t have moulds they can easily be made in ramekins or other freezer safe bowls. Summer is just round the corner and I’m looking forward to try as many flavors as I possibly can to enjoy this cool dessert. Enjoy!!!

Step-by-Step Pictorial:

Recipe Source: Veg recipes of India

In a heavy bottomed pan heat heavy cream(or full fat milk or almond milk) with saffron in a low flame. If almond milk is used don’t boil but bring into a gentle heat. If regular milk or cream is used then let it boil and simmer in low flame for about 18 to 20 mins. Whisk every now and then to make sure the milk doesn’t settle on the bottom and burn.Add sugar and stir until they are dissolved. In a separate bowl make a paste of rice/corn flour with milk. Add this paste to the milk and stir until there are no lumps. Stir continuously in low flame until the mixture thickens. Switch off flame.

The first picture is about 10 minutes into the simmering of milk mixture. The next one is about 18 minutes and is about the right consistency.

Add almond paste/ almond meal/khoya/Evaporated milk and mix well. Let the mixture cool to touch. Now add mango puree, chopped pistachios and mix well. Carefully pour into Kulfi moulds or ramekins and freeze for at least 8 to 10 hours for the kulfi to set. When ready to serve let the kulfi moulds sit on counter or on a bowl of warm water for a minute or two. Carefully unmold the kulfi into the serving bowl. Garnish with saffron, pistachios, cardamom powder. Serve immediately. Enjoy!!!

Mango Pista Kulfi

Ingredients

Heavy Cream or Full fat milk or Almond milk — 2.5 cups
Mango Puree (fresh or canned) — 2.5 cups
Sugar — 1/4 to 1/2 cup (depending on the sweetness desired)
Cardamom Powder — 1/4 tsp
Saffron (Kesar) — a pinch
Unsalted Dry Roasted Pistachios — 12 to 15 (peeled and sliced into small bits)
Almond Paste/Almond meal/khoya/Evaporated Milk — 2 to 3 Tbsp (optional)
Rice Flour/Corn Flour — 2 1/2 to 3 Tbsp mixed into paste with 3 Tbsp of Almond milk or Regular milk

Instructions

In a heavy bottomed pan heat heavy cream(or full fat milk or almond milk) with saffron in a low flame. If almond milk is used don’t boil but bring into a gentle heat. If regular milk or cream is used then let it boil and simmer in low flame for about 18 to 20 mins. Whisk every now and then to make sure the milk doesn’t settle on the bottom and burn.
Add sugar and stir until they are dissolved. In a separate bowl make a paste of rice/corn flour with milk. Add this paste to the milk and stir until there are no lumps. Stir continuously in low flame until the mixture thickens. Switch off flame.
Add almond paste/ almond meal/khoya/Evaporated milk and mix well. Let the mixture cool to touch.
Now add mango puree, chopped pistachios and mix well. Carefully pour into Kulfi moulds or ramekins and freeze for at least 8 to 10 hours for the kulfi to set.
When ready to serve let the kulfi moulds sit on counter or on a bowl of warm water for a minute or two. Carefully unmold the kulfi into the serving bowl. Garnish with saffron, pistachios, cardamom powder. Serve immediately. Enjoy!!!