Kulfi is our classic traditional Indian ice cream. These creamy, dense saffron and nut filled kulfis can be found all over India. They always remind me of bhangra and North Indian weddings, where they serve chilled kulfis in mud pots or matkis, as a staple dessert. The traditional recipe is usually made by boiling milk over low heat for a long period, reduced to a healthy thick cream, sweetened, flavored and frozen to perfection.
We shall cut corners and make this faster by starting with thick ingredients, full fat cream and condensed milk. Cutting corners also has its downside. Watch not to burn the mixture, always cook on low, constantly stirring.
Makes 12 servings
Ingredients:
- 2 cups heavy cream
- 1/2 cup pistachios
- 1/2 cup almond powder or flour
- 1/2 teaspoon saffron threads
- 1/2 can or 1 cup condensed milk
- Pinch of cardamom powder
Instructions:
- In a heavy saucepan on low heat, add cream.
- To this add pistachios, almond flour and saffron.
- Boil on low for 10 minutes.
- Add condensed milk and a pinch of cardamom powder. Cook on low for another 5 minutes.
- Turn off the heat and let it cool down to lukewarm.
- Add the mixture into a smoothie jar and blend it to form a coarse or fine puree, as you prefer.
- Add the mixture into popsicle or kulfi molds. You may also use small paper cups. Stick in the popsicle sticks.
- Garnish it with more saffron and pistachio. Freeze overnight.
- Run the molds under hot water for a few seconds to release them. Enjoy!