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Kulfi has become an integral part of the Indian experience. Sure we’ve embraced the joys of ice cream and devoured Italy’s gelato too, but there’s a special place in everyone’s hearts for the simple beauty of a well-made kulfi.
As legend has it, it first appeared in the 16th century as a mix of dense evaporated milk but it wasn’t until the Mughal era that it started being flavoured with things like nuts, spices and saffron. The Mughals were also the first to set it in frozen metal cones and create the iconic kulfi shape that we know today. The name originated from the Persian term qulfi which literally translated to covered cup.
This recipe for almond malai kulfi takes all the aspects and traditional flavours and translates them into a simple recipe that you can recreate in your own kitchen. You could always substitute the nuts, add dry fruit or berries and even go wild with additional flavours, but we think the classic recipe is delicious too. If you don’t have kulfi cones, don’t worry, you can always set them in individual ramekins or a large tub to share!
Ingredients
- 150 gms almonds
- 350 ml condensed milk
- 8 tablespoons fresh cream
- 70 ml milk
- 1 pinch saffron
Method
- Start by soaking the almonds in boiling hot water for about 15 minutes. When the water has cooled down, you should be able to slide the almond skins off easily.
- Warm the milk slightly in a microwave and drop in your saffron, let it bloom and infuse for 15 minutes.
- Rinse them under running water, pat them dry and add them to a grinder.
- Grind into a fine powder, scraping down the sides at intervals to ensure an even texture.
- In a large bowl pour in your condensed milk, saffron milk and cream and stir to combine.
- Start adding in your almond flour and blend them together.
- Take some matkis, ramekins, or mould and pour in the mixture.
- Cover them with parchment paper, sealed with a rubber band and put them in a freezer until set.
- Serve chilled and topped with more chopped nuts.
