Kulfi, the delectable frozen dessert that originates from India, has been captivating taste buds for centuries. With its creamy texture and rich flavours, kulfi is a true delight, especially during the hot summer months. While store-bought kulfi is readily available, nothing beats the satisfaction of making your own homemade kulfi from scratch. We will explore the art of crafting delicious kulfis right in your own kitchen, using traditional Indian ingredients and techniques.
Also Read: Homemade Kulfis To Beat The Heat This Summer
Ingredients:
- 1 litre of full-fat milk
- 1/2 cup of sugar (adjust to taste)
- 1/4 cup of chopped nuts (almonds, pistachios, cashews)
- 1/4 cup of khoya (milk solids)
- 1/2 teaspoon of cardamom powder
- A pinch of saffron strands (optional)
- 1 tablespoon of rose water (optional)
- Kulfi moulds or small disposable cups
- Wooden popsicle sticks
Method:
Step 1: Preparing the Kulfi Mixture
- In a thick-bottomed pan, pour the milk and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching.
- Once the milk starts boiling, reduce the heat to low and let it simmer. Continue simmering for approximately 45-50 minutes, stirring occasionally to avoid forming skin on the surface.
- Add the khoya to the simmering milk and stir well until it completely dissolves.
- Gradually add the sugar, chopped nuts, cardamom powder, saffron strands (if using), and rose water (if using). Stir the mixture thoroughly, ensuring all the ingredients are well incorporated.
- Simmer the mixture for an additional 10-15 minutes, allowing it to thicken slightly. Keep in mind that the mixture will further thicken when chilled.
Step 2: Filling the Kulfi Molds
- Once the kulfi mixture reaches a desired consistency, remove it from the heat and let it cool to room temperature.
- Take the kulfi moulds or small disposable cups and pour the cooled mixture into them, leaving a little space at the top for expansion during freezing.
- Insert wooden popsicle sticks into each mould, ensuring they stand upright in the middle of the kulfi mixture.
- If using disposable cups, cover each cup with aluminium foil and make a small slit in the centre for the popsicle stick to go through. This will help hold the stick in place while freezing.
Step 3: Freezing the Kulfis
- Place the filled kulfi moulds or cups in the freezer and let them freeze for about 6-8 hours or overnight until they are completely set.
- If you prefer a creamier texture, you can stir the kulfi mixture after the first 2 hours of freezing to break any ice crystals that may have formed.
- To check if the kulfis are ready, gently tug on the popsicle sticks. If they come out easily without any resistance, the kulfis are fully frozen.
Step 4: Unmolding and Serving the Kulfis
- To unmold the kulfis, hold each mould or cup under warm running water for a few seconds. This will help loosen the kulfi and make it easier to remove from the mould.
- Gently slide the kulfi out of the mould and onto a serving plate.
- Garnish with additional chopped nuts, a sprinkle of cardamom powder, or saffron strands, if desired.
- Serve the homemade kulfis immediately, or for a firmer texture, place them back in the freezer for a few minutes before serving.
Mastering the art of making homemade kulfis from scratch is a delightful experience that allows you to savour the authentic flavours of this beloved Indian dessert. With a few simple ingredients and a bit of patience, you can create kulfis that are sure to impress your family and friends. The creamy texture, combined with the delightful blend of cardamom, nuts, and saffron, will transport you to the streets of India with every luscious bite. So, why wait? Grab your ingredients, get creative, and indulge in the art of crafting homemade kulfis that are bound to leave everyone asking for more. Enjoy!
