KULFI (INDIAN ICE CREAM)
Kulfi is classic traditional Indian ice-cream that is textured, creamy, rich and has a good full flavor, made with ingredients such as pistachio nuts, mango, malai, cardamom and saffron. Kulfi does not require an ice-cream maker to produce and also is not whipped like western ice-cream, instead it is blended together. Once made...
Provided by Marsha Gardner
Categories Ice Cream & Ices
Number Of Ingredients 7
Steps:
- 1. Chop up the pistachio nuts until they are in little bits, not too finely though or the finished kulfi will lose some of the wanted course texture.
- 2. Then place into a saucepan and add the other ingredients, carefully bring to the boil, as milk and cream boils at a lower temperature and will rise quickly in the saucepan.
- 3. While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
- 4. Allow to cool then whisk the mixture or use a hand blender to make the mixture even smoother, then pour the mixture into popsicle mould's, special kulfi mould's, brioche (French bread) mould's or even half coconut shells and freeze for 6 hours.
- 5. Before you serve the kulfi, dip the mould into warm water for several seconds so that the ice-cream is easier to remove and garnish with fine ground pistachios.
- 6. Of course kulfi can be made with fruits blended in as well and a popular choice is to use mangoes, add small to medium sized chunks of mango to the mixture after its taken off the heat and fold in, then freeze as normal.
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Ashok Nepal
nepal-a@gmail.comI'm not sure if I did something wrong, but my kulfi turned out a bit icy. I'm not sure what I did wrong.
Orindah Ouko
orindah_o86@gmail.comThis kulfi is a bit pricey to make, but it's definitely worth it.
HM Jan
j@yahoo.comI love the way this kulfi looks. It's so elegant and beautiful.
Uddika Ishan Abeygunawardana
iuddika36@yahoo.comThis kulfi is the perfect dessert for a special occasion. It's sure to impress your guests.
Nancy Mouawad
mouawad86@yahoo.comI'm so glad I found this recipe. I've been looking for a good kulfi recipe for ages.
Marlin Caceres
c_marlin4@hotmail.comThis kulfi is a great way to use up leftover milk. I always have extra milk on hand, so this recipe is a lifesaver.
Tasha Williams
williams.tasha@hotmail.frI love how this kulfi is not too sweet. It's the perfect balance of flavors.
Julio Hernandez
julio@gmail.comI'm not a huge fan of Indian food, but I really enjoyed this kulfi. It's a great way to experience new flavors.
Ishmail Conteh
i_conteh97@yahoo.comThis kulfi is so good, I could eat it every day!
Saba Kiran
kiran78@yahoo.comI've never had kulfi before, but I'm definitely a fan now. This recipe is a great introduction to this delicious Indian dessert.
Nisar Khalid
n10@hotmail.comI wasn't sure how the kulfi would turn out, but I was pleasantly surprised. It was creamy and flavorful, with a nice hint of cardamom.
Josh Olsafsky
jo@hotmail.comThis kulfi is a bit more time-consuming to make than some other desserts, but it's definitely worth the effort.
Md najmul Islam
md@yahoo.comI love the fact that this recipe doesn't require any special ingredients. I was able to make it with things I already had on hand.
Md robiul Robiwol
r.md@yahoo.comThis kulfi is the perfect make-ahead dessert. I made it the night before and it was even better the next day.
And Mo
and@hotmail.co.ukI was a bit skeptical about making kulfi at home, but I'm so glad I tried this recipe. It turned out amazing!
Daniel Blasdell
d_b@gmail.comThis kulfi is so refreshing and flavorful. It's the perfect dessert for a hot summer day.
Javed Mahmud
javed-mahmud@hotmail.comI love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this kulfi without any problems.
Unknown 302
u@yahoo.comThis is the best kulfi recipe I've ever tried. It's so creamy and rich, with the perfect balance of sweetness and spices.
Phoenix Linked
linked-p92@hotmail.frAbsolutely delicious! I've made this kulfi several times now and it's always a hit. The cardamom and saffron give it such a lovely flavor.