Is there anyone in the world who doesn’t love ice cream?
And everyone has a favourite ice cream, don’t they?
Well, my favourite ice cream is the khoya kulfi. I absolutely love kulfi. If I had a choice of one ice cream to take it with me to the dessert island, I would take kulfi.
Without a minute’s hesitation!
I don’t get to eat as much ice cream in London as it’s cold like nine months out of twelve months. But some of my fondest childhood memories are of waiting for the kulfi-wala (the street vendors who take their carts loaded with goodies to the neighbourhoods) to arrive in the afternoon during the hot summer days. I remember that he used to sell kulfis in three sizes: 25 paisa, 50 paisa and one rupee. We could normally afford a 25-paisa kulfi from our pocket money and some days we would go without so that we could have a one-rupee kulfi.
This recipe for making kulfi results in a creamy, delicious recipe just like the ones that our kulfi-wala used to sell.
Anyways, I used this recipe for making kulfi recently and I had to share it with you all. It’s absolutely amazing! The effort is worth the treat waiting you at the end of it!
Go on and make it now!
- 1.5 litres whole milk
- 60-75 gram demerara sugar
- Few strands of saffron
- 50 gram pistachios roughly chopped
Add the milk to a wide pan with a thick bottom and bring it to boil on high heat.
Turn down the heat and simmer until reduced to about one third of its original volume.
Make sure to stirring the milk regularly so that it doesn't stick to the bottom of the pan.
The milk will be ready once you notice the solids forming in the milk.
Once you are left with about half litre of milk, mix in the chopped pistachios, sugar and saffron. Leave some pistachio aside for garnishing.
Cook for another 4-5 minutes until the sugar dissolves completely.
Bring the mixture to room temperature.
Pour the mixture in ice cream molds.
Keep some of the milk mixture aside for use as a garnish. Make sure to leave it in the fridge so that it doesn't go bad.
Freeze the molds overnight or 5-6 hours at a minimum.
When ready to serve, take out of the freezer few minutes before ready to serve. Briefly dip the molds in hot water to easily remove the kulfi from the mold.
Slice the ice cream into 1-inch thick slices and garnish with the remaining pistachio and drizzle the milk mixture on the kulfi slices.