Kulfi
Kulfi is a traditional Indian ice cream that has been made in South Asia for centuries. Unlike European ice cream, it is not whipped but has a denser and richer texture, as it is made from cooked milk that is slowly reduced. Kulfi is enriched with special spices such as cardamom, saffron, and rose water, and is often garnished with pistachios or almonds. It is the perfect refreshing dessert for hot summer days and is popular everywhere from Indian street vendors to upscale restaurants. One of the most important steps in making homemade kulfi is slowly simmering the milk, which ensures a silky texture and rich flavor. You can experiment with different variations, such as mango or chocolate flavors. Serve with a little extra pistachio and a pinch of saffron for an even more authentic experience!
Ingredients for this recipe
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Preparation Steps
1
In a heavy-bottomed saucepan, heat the whole milk over medium heat, stirring constantly, until it reduces to about half its original volume. This will take approximately 20-25 minutes.
2
Add the sweetened condensed milk and sugar, stirring until completely dissolved.
3
Stir in the ground cardamom, chopped pistachios, and almonds. If desired, continue cooking for a few more minutes to allow the flavors to meld.
4
Add the rose water and a pinch of saffron, mixing well. Let the mixture cool to room temperature.
5
Pour the cooled mixture into kulfi molds or small cups, and cover with plastic wrap.
6
Place in the freezer for at least 6 hours, or preferably overnight, to allow it to set properly.
7
Before serving, let it sit at room temperature for 1-2 minutes to make it easier to remove from the molds. Garnish with chopped pistachios and almonds.
