Kulfi is prepared in a myriad of flavors across the indian subcontinent. It is super popular during summer months in India. When you make kulfi, unlike ice cream, you don’t need to make any custard (it is eggless). It is made by thickening whole or full fat milk similar to how rabdi is made. The reduced milk is then flavored, sweetened and poured in molds and frozen. Kulfi is a no churn dessert and it has a dense, chewy texture. When it comes to summer treats, my kids love anything chocolate so I decided to turn kulfi into a chocolate treat! Moreover with a hint of orange zest, this kulfi is a huge hit any time I make it. If you like traditional kulfi, do check out my kesar kulfi post. About My Chocolate Kulfi Recipe
Ingredients
Here are the ingredients needed for this recipe.
Whole Milk - You can use half and half as well. Avoid using skim milk - kulfi won’t be creamy. Heavy Cream- This is optional. I use it because it adds richness, however you can use equivalent quantity of milk and skip cream. Sweetened Condensed Milk Unsweetened Cocoa Powder - I use dark coco powder. Use a good quality cocoa powder. The intense the cocoa powder, the kulfi will taste more chocolatey. Chocolate Chips - Since I make these mostly for my kids, I use milk chocolate chips. You can use semi sweet chocolate chips if you wish. The chocolate flavor from the combination of dark cocoa powder with milk chocolate chips is a sweet balance for us. Milk Powder- Use milk powder that has a good fat content. I use Nido brand. You can purchase milk powder available in indian stores. Orange Zest - or any flavor you like. Vanilla or a splash of coffee works goes well with chocolate flavor.
Why condesned milk is used in kulfi?
First of all let me say that you can use either condensed milk and sugar. They both are excellent sweeteners. However, I prefer adding condensed milk because the kulfi turns out softer in texture as compared to when adding sugar. This is due to added fat from the condensed milk. The texture is slightly smoother and overall kulfi is tastier. Also condensed milk thickens the kulfi base further due to added fat and protein.
How To Make Chocolate Kulfi (Step By Step Pictures)
Once the kulfi base has cooled,pour the mixture into kulfi moulds (or you can use paper cups or shot glasses or freezer safe ramekins (dessert bowls). Cover with lids or aluminum foil. Let freeze for 8 to 10 hours. Unmould the kulfi by dipping the mould in water or by running a butter knife all along the sides. If you set it in bowls or ramekins, you can serve it as it is. Note:- If you want to make kulfi on sticks, after the kulfi is in the freezer for 3 hours, insert a wooden or candy stick in the semi frozen base before it hardens.
Some Tips
Always use a wide, large and heavy pot or kadai for reducing the milk. Not only it quickens the process of thickening milk, it is also easy to stir. Stir the milk regularly to make sure that it does not stick to the bottom of the pan. Reduce the milk on low flame to avoid it from burning. Reduce the quantity of cocoa powder if you want less chocolatey flavor. You can use grated khoya instead of milk powder. Use same quantity of khoya as milk powder. If you wish, you can mix some finely chopped nuts (like peanuts or cashews) with the kulfi base. You can use shredded coconut in the base as well. Delicious Variation - Mix in a couple spoonfuls of peanut butter or nutella in the kulfi base. Too delicious!
