KULFI

     KULFI - is yet another Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts.  It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms.  The amount of Sugar added to Milk plays a major role in the getting the perfect texture.
     Needless to say, along with skill and experience what you need to make a Kulfi is a sheer Patience.
Patience, is one thing I can never get hold off, and while cooking through, I go to the length and breadth of getting things as perfect as possible, but cooking for long hours is not my choice, with just an exception - KULFI.  Traditionally Malai Kulfis prepared with milk taste far more authentic.
    This recipe is an instant version of Kulfi with Condensed Milk, Paneer and Milk Powder. I love lots of nuts in Kulfi, so I add Cashew Nuts, Pistachios and Almonds for that nutty aroma and rich texture. Traditionally kulfi is set in terracotta pots (matka). You can set kulfi in kulfi moulds that are available in most of the Indian stores or you can even buy them online. Alternately you can set it in stainless steel glass or Katori, coffee cups, plastic cups or popsicle moulds.


For more recipes on KULFI, click here...

Cuisine - Indian
Recipe Type - Ice cream, Dessert
Difficulty - Medium
Serves - 3 - 4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 30 - 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KULFI

 

INGREDIENTS :

Milk - 5 Cups
Condensed Milk - 2 Cup
Milk Powder - 8 Tbspns
Khoya/Mawa/Paneer - 11/2 Cups
Sugar - 1 Cup
Cardamom Powder - 11/2 Tspn
Cashew Nuts - 10 to 12 Nos.
Almonds - 10 to 12 Nos.
Pistachios - 10 to 12 Nos.

METHOD :

• Mix Milk Powder in cold milk to make a thick paste, mix well until there are no lumps.
• Add rest of the Milk along with Condensed milk, Sugar and bring it to boil.
• Leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Grind half the amount of nuts and add it to the Malai Mix.
• Add Mawa/Khoya/Paneer and mix well, preferably using a whisk.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder and mix well.
• Switch off the flame and allow it to cool.
• Freeze the Mix for about 2-3 hours until half set.
• Remove the mix from the freezer and whip it up in a blender or with an egg beater for few minutes.
• Pour this into Kulfi moulds.
• Garnish it with slivered nuts.
• Again freeze it for about 8-10 hours or until well set.
• Serve chilled.

NOTES :

• If you feel the mix is watery can add 1 tspn of Corn Starch.
• Use a wide heavy bottomed pot to simmer the Malai Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD :

• Run each mould with the lid on under a tap of running hot water or fill a bowl with hot water, stand the kulfi mould in the bowl for few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that Kulfis come out clean from the mould.
• Both ideas work best.