What is Kulfi
Kulfi is a no churn indian ice cream. It has a dense texture and is made by reducing or thickening whole or full fat milk till it reduces to half or third of its volume (similar to how rabdi is made). The thickened milk is then flavored with saffron or cardamom or rose or mango, sweetened and poured in molds. There is no need for making custard or churning. Kulfi is not melt in the mouth or creamy - it is chewy. There are many kulfi flavors that are popular in india. If you will visit Old delhi, you will find that Kulfi is often served with falooda sev (chewy vermicelli made with rice starch). It is one of the most popular treat on a stick with many street vendors selling to all over north india. Mom used to make traditional kulfi on repeat during summer. She used just two ingredients - milk and milkmaid (aka condensed milk).Yes you heard it right- no mawa, no rice flour, no cornstarch, nothing. She used to put the effort in reducing milk, simmering it on slow heat with continuous stirring. The taste and creaminess of reduced (or evaporated) milk was beyond delicious!
Difference Between Ice cream & Kulfi
The texture of kulfi is different from ice cream. Ice cream is airy, light and fluffy while kulfi is dense and chewy. Kulfi will not melt in the mouth like ice cream, you have to chew it- a unique delicious experience!
Kesar Badam Kulfi
Kesar Kulfi is one of the most popular kind of kulfi in India. The thickened milk base is flavored with saffron and ground almond paste is added for nuttiness. It is fragrant and delightful. In my recipe, I use a little mawa or khoya for added richness and also it helps in thickening the milk quickly. It is a very easy recipe which needs just 4-5 ingredients.
Ingredients
Whole Milk. Or you can use half and half if you are in United States. Half and Half is richer and creamier than just milk because it has cream added in. Mawa or Khoya - Substitute with milk powderSweetened Condensed Milk. Ground Almonds - I used super fine blanched almond flour. You can also grind almonds at home. To do so - soak the almonds in hot water for 20-30 minutes, then remove their skin and grind into a smooth paste with milk. Saffron
How To Make Kesar Kulfi
Note- If you are using homemade almond paste, now is the time to grind the soaked and peeled almonds with little milk.I use ready to use super fine balanced almond flour. 2. Once the milk has considerably thickened, add the condensed milk, ground almonds and grated mawa into the milk. Also add the saffron. Mix well to make sure that there are no lumps and let cook for 10-12 minutes. Continue to stir with a spoon and breaking any lumps. 3. Switch off the heat and let the kulfi base cool down completely. Taste the kulfi base again once for sweetness once its cold and adjust if needed. 4. Pour the mixture into kulfi moulds. Cover with lids or aluminum foil. Let freeze for 8 to 10 hours. 5. Once set, 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.
What to use if you don’t have traditional Kulfi moulds?
Use Small paper cups. UseTequila shot glassesPour kulfi mixture into ramekins or dessert bowlsUse Popsicle mouldsUse pudding tins
Storage & Serving
Store kulfi for a month or two frozen. You can serve it as it is. You can also top it with falloff
