Traditional Indian Kulfi
Delight your taste buds with Traditional Indian Kulfi, a rich and creamy frozen dessert that’s a beloved classic in Indian cuisine. Made with slow-cooked full-fat milk, sweetened condensed milk, and a hint of sugar, this kulfi achieves its luscious texture by reducing the milk to a thick and velvety consistency. Infused with aromatic cardamom, golden saffron strands, and generously studded with blanched and chopped pistachios and almonds, this dessert is a perfect blend of nutty and fragrant flavors. With no churning required, this recipe is easy to prepare and brings authentic, homemade kulfi straight to your kitchen. Simply freeze the mixture in molds, and in just a few hours, you’ll have an indulgent treat that’s perfect for any occasion. Whether served on a hot summer day or as a show-stopping end to a festive meal, this traditional dessert will transport you straight to the heart of India with every bite. Keywords: Indian kulfi recipe, traditional dessert, creamy frozen treat, saffron and cardamom kulfi, homemade kulfi.
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Recipe Information
Ingredients
- 4 cups full-fat milk
- 1 can sweetened condensed milk
- 0.25 cup sugar
- 6 whole cardamom pods
- 0.25 teaspoon saffron strands
- 0.25 cup pistachios
- 0.25 cup almonds
Instructions
Begin by pouring the full-fat milk into a heavy-bottomed saucepan. Heat the milk over medium flame, stirring occasionally, until it reaches a gentle boil.
Add the sweetened condensed milk and sugar to the saucepan. Stir well to dissolve the sugar completely.
Add the cardamom pods, after lightly crushing them with a mortar and pestle, and saffron strands to the milk mixture to infuse the flavors.
Continue cooking the milk over medium-low heat for approximately 60-70 minutes, stirring often to avoid scorching the milk at the bottom. The aim is to reduce the milk to about half its original volume, achieving a thick and creamy consistency.
While the milk is reducing, blanch the pistachios and almonds in hot water for a couple of minutes, then peel off their skins. Chop the nuts into small pieces.
Once the milk is adequately reduced, turn off the heat. Remove the cardamom pods from the mixture.
Add the chopped pistachios and almonds to the reduced milk. Allow the mixture to cool to room temperature.
Pour the kulfi mixture into molds of your choice, either traditional kulfi molds or small paper cups. Insert a popsicle stick into each mold.
Place the molds in the freezer, allowing them to set for at least 6 hours or until completely frozen.
To unmold, run the mold sides quickly under warm water to loosen the kulfi and then gently pull it out.
Serve immediately and enjoy the creamy, nutty, and fragrant flavors of this traditional Indian dessert.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 328.0 g | 119% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 316.5 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 2462 mg | 189% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 3281 mg | 70% | |
*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.
