Kulfi is an Indian frozen dessert that is just like ice creams, however, it is more dense and creamier. It is traditionally prepared by evaporating milk and sugar until it thickens and to make it more appetizing, the most delicious flavors are added to the milk ranging from fruits, nuts, and dry fruits. Then this flavored milk is sealed into moulds and frozen for few hours. Later, Kulfi is garnished with saffron, cardamom, and pistachios before serving. Kids are enjoying their summer holidays, playing all day with friends, visiting Grandparents house, but the rising temperatures in India can cause fatigue and exhaustion. What else can be better than Kulfi to beat the scorching heat of summer? So, I have brought you some cool and easy Kulfi recipes made in a traditional way with some easily available ingredients.
Chikoo Pistachios Kulfi
- 1 Cup Chikoo Pulp
- 4 Cups Whole Milk (full-fat milk)
- 2 Tbsp. Condensed Milk
- 3 Tbsp. Sugar
- 3 Tsp Finely Chopped Pistachios
- Pour milk into a heavy bottomed pan and bring it to boil.
- Once the milk starts boiling, lower the heat. Simmer the milk till it is reduced to half.
- The milk will start thickening. Now add condensed milk and sugar into it and mix well.
- Take the milk mixture off the stove and allow it to cool.
- Now, add the Chikoo pulp and blend it in a blender for a couple of minutes.
- Add finely chopped pistachios to the mixture and stir it well.
- Pour the kulfi mixture into kulfi moulds or in a metal container and let it freeze for about 8-10 hours.
Once the kulfi is set, demould the kulfi by dipping it in warm water or by rubbing the mold between your palms. If you have the set the kulfi in a container, scoop out the kulfi and top it with some chopped pistachios.
Black Currant Kulfi
- 6 Tbsp. Black Currants puree
- 3 Cups Milk
- 2 Tbsp. Sugar
- 2 Tbsp. Milk Powder
- Boil the milk into a heavy bottomed pan and reduce it till two third.
- Now add milk powder and sugar into it.
- Mix it well and simmer for a minute stirring continuously.
- Keep the milk aside and cool it completely.
- Once the mixture is properly cooled down, add black currants puree. Stir the mixture well.
- Kulfi mixture is now ready to freeze. Fill the kulfi moulds with the mixture and keep these moulds in the freezer for 6-8 hours.
- Black Current Kulfi is ready to serve.
- 1 ½ Cups Mango Puree
- 3 Cups Whole Milk
- ½ Cup Sweetened Condensed Milk
- ¼ Cup Sugar
- 2 Tbsp. Milk Powder
- 2 Tsp. Chopped Nuts (Almonds, Pistachio) optional
- A pinch of Saffron
- Heat the milk on medium flame in a nonstick pan. Keep stirring the milk occasionally to prevent it from sticking to the pan. Soak the saffron strands in a tablespoon of hot milk.
- Let the milk reduce to half its quantity. The milk will start to thicken slowly. Now add the soaked saffron milk to the pan and mix well.
- Add condensed milk, sugar, and milk powder to the milk and stir well so no lumps are formed.
- Allow the mixture to cool completely at room temperature. Now add mango puree and mix well.
- Pour the kulfi mixture into a container or kulfi moulds and freeze it overnight or 6-8 hours.
- Once the kulfi is set, serve the Mango Kulfi topped with chopped nuts.