Kulfi is a popular dessert in my home, my kids and husband love it. Enjoyed specially in the hot summer months, it can be made any time of the year. Traditional kulfi making is a lengthy process – milk cooked and reduced on slow heat, then sweetened with sugar, and nuts & spices added for flavour. This recipe is nowhere near the authentic version, but still produces a ‘wow’ factor. It instantly grabbed my attention when I saw it on television. I tried it the very next day and it was a success! It can also be frozen in individual moulds, with a variety of different flavours – the possibilities are endless. A must try recipe.
- Condensed milk 1 tin (397g)
- Evaporated milk 1 tin (397g) freeze the tin for at least 6-8 hours
- Fresh bread crumbs 1 cup
- Almonds, roughly chopped, 1/2 cup
- Pistachios, roughly chopped, 1/4 cup
- Cream 400ml
- Cardamom powder 1/4 tsp
- Saffron 1/2 tsp (optional)
- Take out the frozen evaporated milk in a bowl. Leave for 5-10 minutes at room temperature and break roughly with a knife. Using an electric beater, beat until it’s fluffy and doubled in quantity.
- In a blender, add the condensed milk, fresh bread crumbs, cream, cardamom powder & saffron. Blend until mixed. Then add in the nuts.
- Pour the mixture into the beaten evaporated milk. Mix gently.
- Fill an air tight container or containers with the mixture (depends on the size you are using. I used two 19cm x 12cm rectangular air tight containers). Do not fill up to the brim, the mixture will expand while in the freezer.
- Freeze 8-10 hours or over night.