Kulfi or Qulfi is a popular frozen dairy desert from the Indian Subcontinent. It is often described as “traditional Indian Subcontinent ice-cream”.It is popular throughout countries such as India, Bangladesh, Pakistan, Nepal, Burma and even the Middle East. Kulfi has similarities to ice cream in appearance and taste, but is denser and creamier. It comes in various flavours, including cream (malai), raspberry, rose, mango, cardamom (elaichi), saffron (kesar), and pistachio (pista), the more traditional flavours, as well as newer variations like apple, orange, strawberry, peanut, and avocado.Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice-cream.Due to its density, kulfi takes a longer time to melt than Western ice-cream.
- ½ litre whole milk
- ½ cup condensed milk
- ¼ cup dry milk powder
- 1 pinch saffron threads
- ½ teaspoon cardamom (elaichi) powder
- Sugar to taste (optional)
- ¼ cup chopped Pista (pistachio) nuts
- Add whole milk, condensed milk, and milk powder to a heavy bottomed pan. Bring this to a boil. Add pinch of saffron and 1/2 tsp cardamom powder. Extra sweetness can be added by adding some sugar depending on preferences. Simmer the mixture for 10 minutes, stirring often. Add nuts preferrably pista.
- Pour mixture into 4 – 6 kulfi moulds (depending on size). Freeze at least 6 hours. Overnight is better. The kulfi will remain fresh upto 1 week if freezed properly.
- Take moulds out of the freezer 10 minutes before serving. If kulfi is stuck, you can dip the mould in warm water and run a sharp knife along the edges to help release it. Serve immediately.To add some extra fun Matkas( small earthenware pots) can be used for freezing instead of kulfi moulds and serve them directly or the kulfi can be served on banana leaves as well.