Kulfi Recipe: Make delicious Kulfi in this way in summer, everyone will appreciate it
Kulfi is a popular frozen dessert from India that is perfect for hot summer days. Here's a simple recipe to make delicious Kulfi:
- 2 cups full-fat milk
- 1/2 cup condensed milk
- 1/4 cup powdered sugar
- 1/4 cup chopped nuts (such as almonds, pistachios, or cashews)
- 1/2 teaspoon cardamom powder
- Saffron strands (optional)
- Kulfi molds or small cups
Heat the milk in a heavy-bottomed pan over medium heat. Let it come to a boil while stirring occasionally to prevent it from sticking to the bottom.
Once the milk comes to a boil, reduce the heat to low and simmer the milk, stirring occasionally, until it reduces to about half its original quantity. This process may take around 30-40 minutes. Make sure to scrape the sides of the pan and mix the thickened milk back into the mixture.
Add the condensed milk to the reduced milk and mix well. Let it simmer for another 2-3 minutes.
Add the powdered sugar, cardamom powder, and saffron strands (if using) to the milk mixture. Stir well until the sugar is dissolved and the flavors are well combined.
Remove the pan from heat and let the mixture cool down to room temperature.
Once the mixture has cooled, add the chopped nuts and mix them in.
Pour the Kulfi mixture into the kulfi molds or small cups. If using cups, cover them with aluminum foil and insert popsicle sticks into the center of each cup.
Place the molds or cups in the freezer and let the Kulfi set for at least 6-8 hours, or preferably overnight.
To serve, remove the Kulfi from the freezer and let it sit at room temperature for a few minutes to slightly soften. Gently unmold the Kulfi from the molds or serve it in the cups.
Garnish with additional chopped nuts, saffron strands, or a sprinkle of cardamom powder if desired.
Enjoy the delicious homemade Kulfi as a refreshing summer treat! You can customize the recipe by adding flavors like mango, rose, or pistachio for a unique twist. Remember to store any leftovers in an airtight container in the freezer.
Note: The cooking time and yield may vary depending on the thickness of the milk and desired consistency of the Kulfi.