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Easy Homemade Kulfi

A community recipe by hobbycook

Not tested or verified by Nigella.com

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Introduction

Kulfi, the dessert meant for gods. This is a really simple recipe though it needs patience.

Ingredients

Serves: 4-5

Metric Cups

1 litre full fat milk
200 millilitres condensed milk
1 pinch of saffron
2 teaspoons milk
1 tablespoon pistachios (chopped)

1¾ pints whole milk
7 fluid ounces sweetened condensed milk
1 pinch of saffron
2 teaspoons milk
1 tablespoon pistachios (chopped)

Method

Easy Homemade Kulfi is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils

Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon

Cook the milk till it is reduced to almost half, stirring all the time

This is essential to stop the milk from scorching and to prevent skin forming on the milk

As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve

When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming

When the evaporated milk is somewhat cooled, add the condensed milk and stir vigorously to mix completely

Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently

Finally add the chopped pistachios and stir once more to mix

Cool the kulfi mix completely and then pour into kulfi moulds and secure the airtight caps. This quantity is enough for 5 medium sized moulds or 4 large sized ones. If you don't have kulfi moulds, pour the mixture into a container with an airtight lid and smooth top. Snap on the lid

Freeze in refrigerator freezer for 4-6 hours

Take out of the freezer 5-7 minutes before serving

Unmould the kulfi and serve with some chopped pistachios on top

Put 1 litre milk in a large heavy-based saucepan and place pan on medium high heat till the milk boils

Reduce heat and let the milk simmer uncovered, stirring continuously with a wooden spoon

Cook the milk till it is reduced to almost half, stirring all the time

This is essential to stop the milk from scorching and to prevent skin forming on the milk

As the milk reduces, you will notice a thick creamy residue sticking to the sides of the pan. Scrape this back into the milk and stir to dissolve

When the milk is reduced to half, take it off the heat and cool slightly. Stir at intervals to prevent skin from forming

When the evaporated milk is somewhat cooled, add the sweetened condensed milk and stir vigorously to mix completely

Soak the saffron strands in 2 teaspoons of warm milk. Add this to the milk mixture while it is still warm and mix gently

Finally add the chopped pistachios and stir once more to mix

Freeze in refrigerator freezer for 4-6 hours

Take out of the freezer 5-7 minutes before serving

Unmould the kulfi and serve with some chopped pistachios on top

Additional Information

Another traditional kulfi flavour is almond and green cardamom. Crush the seeds of 2 green cardamoms in a pestle and mortar. Add the crushed cardamom seeds and 1 tablespoon of slivered almonds to the kulfi mixture before it is completely cooled and mix gently. Freeze the kulfi as given above. Serve with a sprinkling of slivered almonds. Of course, you can use pistachios or almonds with either of the flavours.