Description
A creamy and rich traditional Indian frozen dessert, perfect for hot summer days.
Ingredients
Scale
- 2 cups full-fat milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom
- Pinch of saffron strands (optional)
- 1/4 cup chopped pistachios (optional)
- 1 tablespoon rose water or kewra essence (optional)
Instructions
- In a heavy-bottomed pan, heat the full-fat milk over medium heat. Stir frequently and let it simmer until the milk reduces by about one-third (15-20 minutes).
- Add the heavy cream and condensed milk, and cook for another 10-15 minutes on low heat until thickened. Mix in the sugar until dissolved.
- Incorporate the ground cardamom and saffron strands, and let the mixture simmer for 5 minutes.
- Allow the mixture to cool to room temperature, and optionally strain out the saffron and spices.
- Pour into kulfi molds, adding pistachios if desired, and freeze for at least 6 hours or overnight.
- To serve, dip the molds in warm water to release the kulfi, and garnish with more pistachios or crushed rose petals if desired.
Notes
Store kulfi in the freezer for up to a month; fresh is always best. Stir the milk frequently to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
Keywords: kulfi ice cream, Indian dessert, frozen dessert, summer treat