Thursday 7 May 2020

Homemade Kulfi

Dog days of summer are testing our endurance! We would love to indulge in ice creams and coolers, but during "lock down" it is not easy to get all that we desire to eat. Nonetheless, we can make some of these items at home. Let me share with you a few "cool" recipes to beat the summer. Today's recipe is "kulfi". Kulfi or traditional Indian ice cream is a frozen milk-based dessert that is more than 400 years old! Let us see how to make kufi at home.


Milk, preferably full cream – 500 ml*
Cardamom – 2 no, seeds removed and powdered
Sugar – 2½ tablespoons
Corn flour – 2 teaspoons
Khoa – 50 grams**
Pista – 5 no, sliced
Almond – 5 no, sliced
Cream – 2 tablespoons (optional)

* If full cream milk is not available, you can use toned milk, which, I generally use.
**You can use paneer or cottage cheese instead

Method: Boil the milk in a thick-bottomed vessel on low flame till ⅓ of the volume evaporates. Allow it to cool. Dissolve corn flour in 10 ml of cold milk and add it to the boiled milk; mix thoroughly. Heat the mixture on low flame while stirring continuously till the milk thickens. Switch off the stove. Add in sugar and mix well. Let it cool to room temperature. Now add khoa, cream and cardamom powder and whisk the contents in a liquidizer for 1-2 minutes. Alternatively you may use a hand blender. Transfer the blended mixture to a bowl, add pista and almond slices and refrigerate in the freezer compartment till set.

Note: If you have kulfi moulds, you may pour the kulfi mixture in the moulds and freeze till set. 

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