Kulfi

Traditional frozen dessert made from condensed milk and cardamom.

Prep Time: 15 mins | Freezing Time: 6-8 hours | Serves: 6

Boil the whole milk in a heavy-bottomed pan and reduce it to half the quantity. This takes about 30-45 minutes on medium heat. Stir occasionally to prevent catching.
Once the milk is reduced to half, remove from heat and let it cool to room temperature.
In a mixing bowl, combine the reduced milk with condensed milk and evaporated milk/heavy cream.
Mix well and add cardamom powder and saffron strands.
Roast almonds and pistachios lightly in ghee and add to the mixture.
Pour the mixture into kulfi molds or small ceramic cups.
Insert a popsicle stick or kulfi stick in the center of each mold.
Place the molds in a freezer for at least 6-8 hours or overnight until completely frozen.
To remove, dip the mold in warm water for a few seconds and gently push the kulfi out.
Serve immediately or keep in the freezer until ready to serve.

Chef's Tips

Tip 1: The key to good kulfi is reducing the milk properly for that authentic taste and texture.

Tip 2: Don't rush the freezing process - overnight freezing ensures the best consistency.

Tip 3: You can use kulfi molds available in Indian stores or simply use small cups with sticks.

Tip 4: Store kulfis in an airtight container in the freezer for up to 2 weeks!

Tip 5: For a falooda-style kulfi, top with rose syrup and seviyaan (vermicelli) before serving.