What is Kulfi
Kulfi is a frozen dessert originating in the Indian.subcontinent in the 16th century. It is often described as “traditional Indian ice cream”.It is very much popular throughout Indian subcontinent . It is also widely available in restaurants serving cuisine from Indian subcontinent around the world.
Types of Kulfis
Kulfi is similar to ice cream in appearance and taste but denser and creamier.It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado.
Difference between Kulfi and Icecream
Unlike ice cream, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice cream.
Though all the flavours of kulfi are delicious, malai kulfi is the most popular kulfi everywhere.It is made by evaporating milk and then sweetened with sugar. Flavoring ingredients like saffron and cardamom powder are added along with ground or chopped nuts. The mixture is then poured to moulds and frozen until it is set.
My version of Malai kulfi
Traditionally, malai kulfi is made by a long process of evaporating milk to make thick rabdi like consistency and then flavoured with personal liking and then keep in the freezer to set. I made those malai kulfi with custard powder, a lots of homemade khoya (dry milk) , toasted coconut nuts and cardamom. They can be made with much shorter time than traditional kulfi, without compromising with the taste. So here I am sharing my version of malai kulfi, a perfect dessert for the hot summer.
- Preparation time: 10 min
- Cooking time: 20 min
- Serves: 5
- Difficulty level: easy
- 2 cups/ 500 ml whole Milk or fresh full cream milk
- 2 tablespoon Custard powder
- 3 tablespoon soft Khoya ( recipe given below)
- 3 tablespoon regular Sugar
- 2 tablespoon scrapped toasted Coconut
- 1/2 teaspoon Cardamom powder
- 2-3 tablespoon mixed crushed Dry fruits
- Few Kesar(saffron) strands ( optional)
- Few dry Rose patels (optional)
Ingredients to make instant khoya
- 1 cup full fat Milk powder
- 1/2 cup full fat fresh or whole Milk
- 2 tablespoon Ghee
Instructions to make khoya
Heat 1/2 cup of milk and 2 tablespoon of ghee in a pan over medium flame.
When ghee melts completely and milk comes to a boil, put flame in very low and add in milk powder in batches and stir vigorously to mix. This will help to make the mixture lump free.
Stir and cook in low flame until the mixture becomes a lump and starts loosening from sides and bottom.
Remove from heat and set aside to cool. Your instant soft khoya is ready now.
Instructions to make malai kulfi
Heat 500 ml milk in a saucepan.
Take 2-3 tablespoon of warm milk from the pan in a glass and mix with 2 tablespoon of custard powder.
Mix well. Be careful not to form lumps.
Add this mixture to the warm milk and mix well.
Add sugar and cook till mixture becomes thick in consistency.
Add khoya or mawa to the mixture. Mix well until khoya melts completely. Also add in toasted coconut.
Remove from heat. Add crushed dry fruits (keep some aside for garnishing)and cardamom powder.
You can also add in kesar/saffron and dry rose patels in this stage. My kids don’t like them so I used them only for garnishing. Mix well.
Take 4 kulfi moulds.Pour kulfi mixture to the moulds.
I also pour some to a small matka or earthen pot to set. Garnished with extra dry fruits, kesar strands and rose patels.
Cover with the lid or cling flim . Keep in the freezer for at least 4 hours or overnight to set completely.
For de moulding, place the mould under running tap water for few seconds. This will help the kulfis to come out easily.
At the time of serving garnish with some more dry fruits, dry rose patels and saffron strands . Scrumptious malai kulfi is ready to enjoy.