Ice cream is one of the world’s most delicious desserts. This makes you feel high-spirited in a way that does not only hit the spot on hot summer days but also on chilly winter days. Kulfi, an Indian ice cream, was the most satisfying result after searching for Jim-Dandy ice cream.
On a blazing summer day when you could fry an egg on the pavement, the only thing you crave is Kulfi ice cream. The fact that it doesn’t require rocket science to make and that it makes you feel animated to consume it makes Kulfi ice cream dear to everyone’s heart. If you try this recipe, licking a piece of Kulfi will stop you from feeling soporific.
Place a pot over medium flame, add Full-Fat Milk %3 and let it come to a boil. Boil for about 10 minutes, stirring occasionally, until it thickens.
Meanwhile, using a grinder, grind the pistachios and saffron until a semi-coarse powder is obtained. Set it aside.
After 10 minutes of boiling, add sugar and mix well until sugar is dissolved. Boil the milk mixture for 5-8 minutes, stirring occasionally, so that it becomes completely thick.
In a bowl, add 1/4 cup Fortified Milk, and using a mixer, dissolve corn flour in it.
Stir the corn flour mixture into the pot while reducing the heat to medium to prevent lumps from forming.
Add cardamom, semi- coarse pistachio powder and saffron; mix until well blended. There should be no lumps in the mixture.
Add Kalleh Tetra pack Cream to the pot while stirring and cook for about 8 minutes until it gets thicker, and yet pourable.
If you prefer, you can prepare Khoya or Mawa this way:
1 cup full-fat milk powder – 1/4 cup full-fat milk – 1 tablespoon ghee (clarified butter). Bring a medium-size bowl and add the milk powder to it. Line a small pan and add ghee to it. In the same small pan where your ghee is standing, pour milk and turn the heat to medium level.
let the ingredients in the small pan cook until they come to a boil. After it is boiled, add it to the first bowl of milk powder. Mix them gently with a spoon. Mix until no lumps or dry milk powder is left. Khoya is ready. leave it to cool down at room temperature. If it is too dry, you can add a few teaspoons of milk and mix until it is smooth enough.
Let the mixture cool completely after turning off the heat.
Then, pour the mixture into Kulfi molds or Popsicle molds, or serving bowls. If you use Kulfi molds, cover the top with foil and make a small hole, then insert the stick. Transfer the molds or bowls to the freezer and let them freeze overnight.
Remove the molds, garnish with ground pistachio and enjoy the delicious Kulfi.
In this recipe, you can use corn starch or arrowroots powder rather than corn flour, both of them work perfectly.
Cashews, raisins, and almonds can be used along with pistachio, adjusted to your taste.
You can substitute cream with Khoya if it is available. Khoya is evaporated milk and adds flavor and taste to the Kulfi.
For removing the Popsicle molds, place them in warm water for about 30 seconds and pull the sticks upward.