Kulfi is an Indian ice cream that is creamier and thicker than traditional ice cream.
By Sowmya Dinavahi
For a long time I have been trying to learn how to make traditional kulfi at home. Recently while reading a new cookbook, I came across this recipe and to my surprise it came out so well. I can’t tell you in words how awesome it turned out to be.
Traditionally Kulfi is made by heating whole fat milk over a long period of time which gives it a unique flavor. Pistachios, Saffron, Cardamom are also added to it which gives a nutty flavor.
- 1¾ Cups of Evaporated Milk
- 1 tbsp of Cornstarch
- ¼ cup of sugar
- 3 Cardamom Pods
- Scant ¼ Cup unsalted pistachio nuts,sliced ,plus extra to serve
- Scant ½ Cup heavy cream
- Pour the evaporated milk into a saucepan and bring to boil over medium heat. Keep stirring and do not let it burn. Tip in some cornstarch and sugar,reduce the heat to low and beat continuously until smooth. Continue to heat,stirring occasionally for about 5 minutes until thickened.
- Meanwhile, Crush some cardamom pods by pressing them hard using a pestle or back of knife. Scrape out the seeds,crush them and add them to the milk with pistachio nuts and cream and mix well.
- Switch off the stove and pour the mixture in popsicles mould or shot glasses lined with foil and freeze for about 6 hours or overnight.