Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup condensed milk
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- 1/4 cup chopped nuts (pistachios, almonds, cashews)
- 1 tbsp cornstarch
Special equipment needed:
- Kulfi molds or small paper cups
- Wooden popsicle sticks
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the whole milk and heavy cream over medium heat until it comes to a boil.
2. Reduce the heat to low and add the condensed milk, sugar, and cardamom powder. Mix well and let it simmer for 10-15 minutes, stirring occasionally.
3. In a small bowl, mix the cornstarch with 2 tbsp of water until it forms a smooth paste. Add this to the milk mixture and stir well.
4. Continue to simmer the mixture for another 10-15 minutes until it thickens and reduces in volume by about half.
5. Remove the pan from the heat and let it cool for a few minutes.
6. Add the chopped nuts to the mixture and mix well.
7. Pour the mixture into kulfi molds or small paper cups. Insert a wooden popsicle stick into the center of each mold.
8. Freeze the kulfi for at least 6 hours or overnight.
9. To serve, remove the kulfi from the molds by dipping them in warm water for a few seconds. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Freezing time: 6 hours or overnight
Temperature:
Cooking temperature: Medium-low heat
Serving size:
Makes 8-10 kulfi
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 22g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk for a vegan version.
- Heavy cream can be substituted with coconut cream for a vegan version.
- Condensed milk can be substituted with coconut condensed milk for a vegan version.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add saffron strands for a more traditional flavor.
- Use different nuts such as walnuts or hazelnuts.
- Add fruit puree such as mango or strawberry for a fruity twist.
Tips and tricks:
- Stir the mixture frequently to prevent it from sticking to the bottom of the pan.
- Use a non-stick pan to make cleaning easier.
- If using paper cups, cover them with aluminum foil before inserting the popsicle stick to prevent it from falling over.
Storage instructions:
Store the kulfi in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Remove the kulfi from the freezer and let it sit at room temperature for a few minutes before serving.
Presentation ideas:
Serve the kulfi on a plate with a drizzle of chocolate sauce or caramel sauce.
Garnishes:
Garnish with chopped nuts or fresh fruit.
Pairings:
Serve with chai tea or coffee.
Suggested side dishes:
Serve with Indian sweets such as gulab jamun or ras malai.
Troubleshooting advice:
- If the mixture is too thin, add more cornstarch.
- If the kulfi is too hard to remove from the mold, dip it in warm water for a few seconds.
Food safety advice:
Make sure to use clean utensils and containers when making the kulfi. Store it in the freezer at the appropriate temperature to prevent bacterial growth.
Food history:
Kulfi is a popular frozen dessert in India and Pakistan. It is believed to have originated during the Mughal Empire in the 16th century.
Flavor profiles:
Creamy, sweet, and aromatic with a hint of cardamom.
Serving suggestions:
Serve as a dessert after a spicy Indian meal.
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Region: Indian