There’s no perfect time to relish a creamy bite of kulfi. Be it summer or winter, some of us are deeply craving this heavenly frozen dessert all year long. The origin of this beloved dessert can be traced back to the time of Mughal rule in the 16th century. The mixture of dense evaporated milk was already popular in the sweet dishes in those ancient days. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry rice, which altogether led to the invention of kulfi we know today. Fortunately, things haven’t changed much since then. Just like the old times, even now kulfi is prepared with slow-cooked milk that is sweetened and flavoured with tons of nuts and fruits. This mixture is then poured into moulds, sealed and frozen until set. Well, it’s never too cold outside to grab a stick of kulfi. Look into some fool-proof tips and get cooking:
Simmer The Milk Until It Thickens
Cook the milk slowly and patiently on low flame by stirring it continuously until it thickens well. The milk is stirred continuously to prevent it from sticking it to the cooking utensil. Flavour the milk with ingredients like rose water, saffron and cardamom while simmering it. When the milk begins to thicken, it’s a sign that the mixture for kulfi is ready.
Use Fresh Cream
To make a thick yet smooth mixture for kulfi, use fresh cream. Adding fresh cream will lend a rich flavour and taste to the kulfi. It will also give it the glossy texture you are looking for.
Freeze It Until Set Well
Let your homemade kulfi chill in the refrigerator until they are well set. Allow the kulfi to freeze for at least one hour or until it's completely thickened. Avoid removing it out of the freezer before time otherwise the end results turn out to be as good as expected.
Tap here to check out an easy recipe for making it in under 30 minutes.