If you haven't figured out by now, my husband has a sweet tooth. One of his favorite desserts is Kulfi. Apparently, growing up, his mom used to make sure that there was either Kulfi or Gulab Jamun or both in the fridge at all times.
Kulfi is one of the easiest desserts to make, yet everyone would think you spent hours making it. It looks like ice-cream, and so the kids would love it too. I use some Kulfi moulds ( the ones that used to come free with Milkmaid) and some Ice cream pop molds to freeze the kulfies in.
If you don't get evaporated milk in your stores or don't have it handy, just use the regular milk and reduce it to three-fourth the original quantity. Just note, the creamier the milk that you use the softer the kulfi. The more water there is, the more icy it becomes.
Difficulty level: Easy
Preparation time: 10 min + 2-3 hrs to set
Makes: 8- 10 servings
Ingredients;
Evaporated milk(or milk): 650 ml
Sugar: 3/4 cup
Saffron: 4-5 strands
Heat the milk and sugar, until the sugar has completely dissolved. Add the saffron and mix well. Allow to cool slightly and pour into moulds. Freeze until set.
You can try variations every time you make it.
Mango Kulfi: Add 3 cups mango pulp and mango essence, if needed.
Pista Kulfi: Add a few drops each of green colour and pista essence. You could also add finely crushed pista to the mix. The nuts usually settle to the bottom but it makes for an interesting contrast in texture. Note to mix the milk before pouring into each mold, else all the nuts will be distributed unevenly across the different kulfies of the batch.
I do not have a picture, as I have not made this recently.
Kulfi is one of the easiest desserts to make, yet everyone would think you spent hours making it. It looks like ice-cream, and so the kids would love it too. I use some Kulfi moulds ( the ones that used to come free with Milkmaid) and some Ice cream pop molds to freeze the kulfies in.
If you don't get evaporated milk in your stores or don't have it handy, just use the regular milk and reduce it to three-fourth the original quantity. Just note, the creamier the milk that you use the softer the kulfi. The more water there is, the more icy it becomes.
Difficulty level: Easy
Preparation time: 10 min + 2-3 hrs to set
Makes: 8- 10 servings
Ingredients;
Evaporated milk(or milk): 650 ml
Sugar: 3/4 cup
Saffron: 4-5 strands
Heat the milk and sugar, until the sugar has completely dissolved. Add the saffron and mix well. Allow to cool slightly and pour into moulds. Freeze until set.
You can try variations every time you make it.
Mango Kulfi: Add 3 cups mango pulp and mango essence, if needed.
Pista Kulfi: Add a few drops each of green colour and pista essence. You could also add finely crushed pista to the mix. The nuts usually settle to the bottom but it makes for an interesting contrast in texture. Note to mix the milk before pouring into each mold, else all the nuts will be distributed unevenly across the different kulfies of the batch.
I do not have a picture, as I have not made this recently.
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