Kulfi is an immensely popular frozen dessert. This is the traditional ice cream recipe of the Indian Subcontinent. It is greatly relished in hot summer. The throat goes parched due to high temperatures across India. It is also a great way to serve milk to picky kids who never say no to ice cream. Of course, you need to keep a check on sugar. Rare treats are always welcome. Kesar pista kulfi recipe has a great flavor. If you do not nuts, you may make it with elaichi or cardamom powder too. Usually we use full fat milk or heavy cream to make it. Learn this easy recipe and beat the heat without any commercial additives or stabilizers in your ice cream. Delightful!
Origin of Kulfi
Dates back to 16th century Hindu rulers. Also very popular in Mughal era. The origin of word Kulfi is from Persian language meaning covered cup. You will always find a Mewar kulfi wala serving kulfi in a hand cart in many cities.It is not whipped like its western counterpart, ice cream. Hence, it is denser and takes longer to melt. Passion fruit, berry based, kiwi and avocado are new flavors these days. We also serve it with rice vermicelli or falooda and sugar syrup mixed with nuts, basil seeds. Gadbad, a similar version in South India.
Summer holidays
Traditionally in India, Kulfiwalas roam in the streets and by-lanes with a pot on their head.Hence, it is called matka kulfi, matka meaning pot. I have seen so many. Cover their ice cream with bright red cloth. Ice and salt baths around the pot. There was no Magnum or cones then. Life was simple and not so branded. Though brands bring you options, you love your childhood memories too. Back then, there were not so many options. When we were children, it was a common to wait for them in summer. Just after lunch at around tea time at 4 pm, so that we could dash to the door as soon as the vendor approached us. It was our little treat for being a good child the whole day from our ever vigilant mothers.
Equipment
- saucepan
- bowl
- hand blender
Ingredients
- full cream milk
- condensed milk optional
- sugar or as per taste
- pistachios powdered
- Strands of saffron soaked in 2 teaspoon milk
Instructions
4. Now, Add the saffron mix and pistachio to the pan. Let it cook for 10 mins.
Once the milk is reduced, add the condensed milk and sugar. Cook until mixture is reduced to ⅓rd.
6. Blend with a hand blender to make a smooth mix.
7. Refrigerate in molds for 4-6 hours. Serve once set.
Variations
Saffron, peach, mango, pistachio, cardamom, rose, malai,elaichi. These are the most common flavors available in market. Simple to make, yet extremely delicious & tasty. Absolute must for any wedding be it summer or winter. There is no grown up who wouldn't relish a kulfi. It brings out the memories of our playful childhood now lost to the race of livelihood. Kesar Pista Kulfi (saffron and pistachios) is a popular flavor.
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Kesar Pista Kulfi
Equipment
- saucepan
- hand blender
Ingredients
- 1 liter full fat milk
- ½ cup condensed milk optional
- ¼ cup sugar or as per taste
- 2 tablespoon pistachios powdered
- 10-12 Strands of saffron soaked in 2 teaspoon milk
Instructions
- Boil 1 liter full fat milk and reduce it till ½ on a low flame.
- Add this saffron milk mixture along with pistachios to the pan. Cook until reduced to ⅓ of original quantity.
- Once the milk is reduced, add the condensed milk and sugar.
- Cook for 10 more minutes on a low flame. Turn off the heat and let it cool.
- Optionally,use a hand blender to mix the kulfi mix into a fine smooth mix.
- Refrigerate in the desired moulds for 4-5 hours. Serve once it is set.
FAQ
full cream milk and sugar are boiled and left to simmer until it reduces to ⅓rd .Some natural flavor may be added like saffron, rose, pistachios, almonds optionally. This is later frozen to make a delightful kulfi. Unlike the west, egg based custard is not the base here.
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