Kulfi is a classic Indian dessert/ice cream. It tastes amazing and requires only few ingredients. Now that its summer it’s a very rich, refreshing, yummy dessert for the kids. Serve this ice cream to your guests and you are sure to get a lot of appreciation (Also it’s a good idea to make an extra batchJ)
The below recipe makes about 400 ml of Almond- Kesar Kulfi dessert. The number of kulfi bars you can get after you freeze would depend on the size of the mould you would use.
PREP TIME: 5 Mins + 8 hours for freezing
COOKING TIME: 30 Mins
Milk – 800 ml
Condensed Milk – 150 ml
Saffron – 10 strands
Almonds – 10 chopped
Cardamom powder – 1 pinch
Salt – 1 pinch
STEP 1: Add milk to a thick bottom pan and cook on a high heat for 10 minutes, stirring occasionally.
STEP 2: Take 2 teaspoons of hot milk and pour it over the saffron strands. Let it soak for 5 minutes.
STEP 3: Cook the milk for 10 more minutes. The milk has to reduce and condense to half the quantity (400 ml)
STEP 4: At this stage add the condensed milk, cardamom powder, chopped almonds and the saffron – milk mixture.
STEP 5: Let the milk cook on low heat for 5 minutes.
STEP 6: Add a pinch of salt (to elevate the taste) and turn off the heat.
STEP 7: Once the kulfi mixture cools down to room temperature, fill it in the kulfi moulds.
STEP 8: Leave it in the freezer for 8 hours.
STEP 9: To de-mould, show the mould under warm running water or run a knife through/between the ice cream and the sides of the kulfi moulds.
STEP 10: Garnish with grated almonds and saffron and serve.