Kulfi: A Frozen Symphony of  Pistachios And Cream

Are You Craving a delicious Indian ice cream? Kulfi is a dense, flavorful treat made with simmered milk, sugar, and nuts. You can make it two ways: a traditional stovetop or a quicker no-cook version.

For traditional kulfi, simmer full-fat milk, cream, sugar, nuts, and aromatics like cardamom and saffron until thickened and reduced. Cool completely, then freeze for hours.

The no-cook method involves whisking chilled cream and milk powder until thickened. Grind nuts, cardamom, saffron, and sugar into a powder. Combine both mixtures, adjust sweetness, and freeze. Here’s a breakdown of two popular methods for making kulfi.

Traditional Stovetop Kulfi

This method involves simmering milk for an extended period to thicken it. Here are the general steps.

Simmer Milk, Sugar, and Nuts

Whisk together full-fat milk, cream, sugar, and nuts (like pistachios, and almonds) with flavorings like cardamom and saffron. Heat the mixture, stirring frequently, until it thickens and reduces by about half.

Cool and Freeze

Once the mixture thickens, remove it from heat and let it cool completely. Pour the mixture into kulfi molds or small containers and freeze for several hours, up to overnight.

No-Cook Instant Kulfi

This is a quicker version that doesn’t require cooking. Here’s a basic idea.

Whisk Cream and Milk Powder

Combine chilled cream and milk powder until it thickens and becomes smooth.

Grind Nuts and Spices

Grind nuts, cardamom, saffron, and sugar into a fine powder.

Combine and Freeze

Mix the ground nut-spice mixture with the chilled cream mixture. Taste and adjust sweetness as desired. Pour into molds and freeze the kulfi for at least 6-8 hours, or overnight, until solid.

Serve

To serve, warm the molds slightly by dipping them in warm water for a few seconds. This helps in unmolding the kulfi easily. Slide out the kulfi from the molds, garnish with chopped pistachios, and enjoy the frozen symphony of pistachios and cream.

Tips

• Patience is Key: Simmer the milk mixture for a richer texture and to avoid scorching. Don’t rush the freezing process either, for a truly solid kulfi.
• Fats Matter: Use full-fat milk and cream for the best texture and flavor.
• Thickeners: Corn flour or extra nuts can be added to the traditional recipe for a denser kulfi.
• Cooling Counts: Let the mixture cool completely before freezing to prevent ice crystals.
• Unmolding Magic: Briefly run warm water on the molds before unmolding frozen kulfi for easier removal.

Enjoy this tasty Kulfi recipe!