Indian Ice Cream Kulfi
Indulge in the creamy, exotic flavors of Indian Ice Cream Kulfi, a beloved frozen dessert that’s a perfect blend of tradition and indulgence. This authentic recipe features rich whole milk and heavy cream, simmered and reduced to create a luscious, velvety base. Infused with fragrant cardamom pods and delicate saffron strands, the kulfi boasts a distinct aroma and golden hue. Chopped pistachios and almonds add a satisfying crunch, while a touch of cornstarch creates a smooth, melt-in-your-mouth texture. Unlike churned ice cream, kulfi is set in molds for an irresistibly dense and creamy delight. Easy to make at home, this classic Indian sweet is perfect for festive occasions or as a refreshing treat on a warm day. Serve it straight from the mold, garnished with extra nuts, for an elegant finish that will transport your taste buds to the streets of India.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 cup Sugar
- 4 pods Cardamom pods (crushed)
- 0.25 teaspoon Saffron strands
- 2 tablespoons Chopped pistachios
- 2 tablespoons Chopped almonds
- 2 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
In a heavy-bottomed pan, pour the whole milk and bring it to a boil over medium heat, stirring frequently to prevent scorching.
Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir constantly so the milk thickens and reduces to about half its original quantity (this takes about 20-25 minutes).
Add the heavy cream, sugar, and crushed cardamom pods to the simmering milk. Stir until the sugar is fully dissolved.
Dissolve the cornstarch in 2 tablespoons of water to create a slurry. Slowly pour this into the milk mixture while stirring constantly to avoid lumps.
Add the saffron strands to the milk and continue to stir. Let the mixture simmer for an additional 10 minutes until it thickens further.
Turn off the heat and allow the mixture to cool for a few minutes. Once slightly cooled, strain the mixture to remove the cardamom pods (optional for smoother consistency).
Add the chopped pistachios and almonds to the mixture, stirring well.
Pour the kulfi mixture into molds or small cups. Cover the molds with foil, and insert wooden sticks if desired.
Freeze the molds for at least 6 hours or until the kulfi sets completely.
To serve, run the molds under warm water for a few seconds to release the kulfi. Garnish with additional chopped nuts if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 42.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 208 mg | 16% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
