Creamy, soft, delicious… Kulfi is an Indian ice-cream made with milk and lots of dry fruits. The milk is reduced to a very thick consistency and then flavored with cardamoms, saffron, and a whole array or dry-fruits like pistachios, almonds, and cashew.
If you lived in a small town, you would for sure remember the bell of the ice-cream cart coming through the lanes on hot summer afternoons. In Jaipur, summer used to be especially hot and most of us would just be lying around the house until we heard the “ting, ting, ting” of the kulfi waala. All cousins would run outside with their little money and buy different flavors. My favorite used to be pista kulfi!
But who says ice-creams are only for the summers! Just yesterday as I was flipping through old recipe cuttings that my mom had passed on to me, a photo of this delicious dry-fruit kulfi stared back at me. And I just had to make some! 🙂
The recipe is more than 20 years old, just like the way kulfi used to be made in olden times! These days, people often use condensed milk instead of taking the time to boil the milk over and over until it is well reduced. This recipe is without any condensed milk which is also the reason why the cooking time is so high as you need to boil the milk over a very low flame.
If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
Kulfi/Dry fruit Ice cream
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1.5 ltr milk , I used 3% organic milk
- 3 tsp corn flour
- ¾ cup sugar
- 1½ cup milk cream
- 5-6 strands saffron
- 2 tsp green cardamom powder
- ½ cup chopped dry fruits , I used a mix of pistachios, almonds, and cashew
Instructions
- Boil milk in a non-stick deep pan. Reduce flame
- Take out 1 tbsp hot milk in a small dish and soak saffron
- Dissolve corn flour in another 2 tbsp of hot milk in a separate dish and add to the entire milk.
- Add sugar
- Simmer milk on low flame until the milk reduces to half its original quantity (this takes around 40-50 mins. Remember to stir the milk in between so that the milk at the bottom doesn’t get burned.)
- Cool the mixture, add cream, saffron, cardamom powder, and half the dry fruits.
- Mix well and pour into kulfi moulds
- Sprinkle chopped dry fruits from top in each mould.
- Set in freezer.
- Kulfi will be ready in 5-6 hours
- To serve, remove from freezer about 5 minutes before. Rub the mould between your palms so that the kulfi can easily be removed from the mould. Enjoy.
Notes
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After i prepared ,my kids taste it and they said wow its too delicious and tasty thnx for ur recipe.
Best regards,
Simra,ryan.
Thanks for sharing Rizwana! 🙂 I always get so happy when someone tries a dish from my blog and share their experience and especially yours as it came from the kids! 🙂
love
ashima
nice recipes u have tried …….hope u will try kulfis with different types of fruits
Yes! I do modify the recipe a little by adding seasonal fruit pulps! The current favorite is mango! 🙂
nice recipes of dry fruits.hope u can try with fruits also
Nice…blog, Kulfi is most favorite in our childhood. Kulfi is to this day available on the streets of India from traditional street vendors. Sellers keep the frozen treat cold in a special ice and salt filled pot called a ‘matka’.Unlike the known ice creams sold in shops today, kulfi is denser and thicker on account of it not being churned.
Thank you guys!
Its a really nice website. Thanks for giving full information about Dry Fruits.
Thanks, Munna!