Kulfi Recipe
Other kulfi recipes call for ground almonds or even pureed mango.The dessert can be frozen in paper cups with wooden popsicle sticks or silicone popsicle moulds. In either case, take care when removing the kulfi from the mould before serving because of their fragile texture.Delicious frozen delicacy known as kulfi is simple to prepare at home using only a few basic ingredients. This recipe is a traditional Kulfi that incorporates cardamom, saffron, and pistachio flavours.
"Kulfi is made with somewhat different components but has a flavour that is extremely close to Iranian saffron ice cream. Saffron, cardamom, and pistachio are a delicious and vibrant combination. Be careful when unmolding as the texture is a little softer than conventional ice cream. I used a silicon mould, and everything went smoothly." — Tara Omidvar.Indians and people in other South Asian countries love the frozen treat known as kulfi. Although it is creamier and denser, it is similar to ice cream. Milk, sugar, and a variety of flavours—including cardamom, saffron, and pistachios—are used to make kulfi. It is frequently served in tiny cone-shaped moulds or cups, and you can have it as a dessert after a meal or as a cool treat on a hot day. This post will give you instructions for making a great Kulfi dish at home.
Ingredients:
- two cups of heavy cream, split
- Threads of saffron, 1/4 teaspoon
- 2 teaspoons of sugar, granulated
- sweetened condensed milk, 1 (14-ounce) can
- 1 teaspoon cardamom, ground
- optional 1/4 teaspoon rosewater
- Raw pistachios, 1/3 cup, chopped finely, divided
STEPS TO MAKE IT
Steps 1:
Gather the ingredients.
Steps 2:
Saffron threads and 1 cup of heavy cream should be combined in a small pot. It should be heated slowly until it gently boils. Cool to room temperature after removing from heat.
Steps 3:
Place in an airtight jar and chill in the refrigerator.
Steps 4:
The chilled cream-saffron combination and the final cup of cream should be combined in a stand mixer with the whisk attachment. Beat until a few delicate peaks appear. Add the sugar slowly while whisking.
Steps 5:
Add the cardamom, 3 tablespoons of pistachios, rose water, if using, and sweetened condensed milk. Combine by whisking.
Steps 6:
Put the mixture into paper cups or flexible silicone popsicle moulds. (Kulfi's delicate texture makes it challenging to get them out of firm plastic popsicle moulds.)
Steps 7:
Top with the remaining pistachios. Popsicle sticks should be inserted into the moulds and frozen for 6 to 12 hours or until hard.
Steps 8:
Popsicle sticks should be placed inside paper cups' tops after they have been wrapped in aluminium foil. As a result, the popsicle sticks can freeze with their erect, straight positions.
Steps 9:
When you're ready to serve the kulfi, gently remove it from the silicone popsicle moulds or remove the paper cups.
Important Tips
Run the mould under warm water for a brief period of time, then carefully pull to remove the frozen kulfi from their moulds if you're having problems. Be cautious with kulfi pops because they are more delicate than most popsicles.
