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Chocolate Kulfi recipe made with whole milk, sweetened condensed milk, cocoa powder and chocolate chips. This easy and creamy kulfi is basically a chocolate version of the popular indian dessert - kulfi . In this post, learn how to make kulfi at home using my simple, small batch recipe. Kesar pista kulfi with condensed milk is a delicious Indian dessert that is perfect for any occasion. The kulfi is made with rich and creamy condensed milk, flavored with saffron and pistachios, and then frozen to perfection.
It should be of pouring consistency. Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. I love my steel cups for freezing this. If you want you can buy kulfi molds online or use any popsicle molds or disposable cups. The Kulfi molds all I have found are made of aluminum but steel ones too work great. Lower the flame completely and Pour the corn starch slurry/ mixture.
Kulfi Recipe Step by Step
I want to try this recipe but I have roasted and salted pistachios. Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
Add 1 teaspoon rose water or kewra water and crushed saffron – about 25 to 30 saffron strands that have been crushed. Stir very well and simmer for a minute or two on a low heat. Keep stirring so that the khoya is evenly distributed.
Is Kulfi Made Of Condensed Milk?
You can add your choice of nuts and flavorings. Skip the saffron if you do not have them. Freeze the kulfi overnight or for a day. Once the kulfi is well set and frozen, remove it by sliding a butter knife at the edges.
Stir in the cardamom and saffron as you add it. Six disposable plastic cups must be used to divide half of the pistachios. Cover with foil the mixture of condensed milk and milk. It should be kept in the freezer for at least three hours.
Kulfi Recipe
A lot of recipes call for condensed milk. But I am making kulfi without condensed milk today. It is a popular Indian dessert that is made by thickening milk on slow heat with some sweetener and is also known as kaulfi. Because it is creamier and denser than ice cream, there are several flavors to choose from. Among the traditional options are cream , rose, mango, cardamom , saffron , and pistachios.
Traditional way of making kulfi does take a lot of time like this Rabri since the milk has to simmer for hours to reduce and thicken. It yields delicious and creamy kulfi ice cream without the flavor of starch. Make creamy Kulfi Ice Cream at home with milk, sugar, cardamoms and nuts. This decadent kulfi, bursting with flavor is equally delicious when served plain as malai kulfi or in a variety of flavors. Indians love their kulfi and it is their favorite summer dessert. Summers in India are incomplete without this frozen treat.
If you dont have kulfi molds than you can use small cups or glasses too. Pour the mixture into kulfi molds. Yes, it takes time and patience, but you can always pair it alongside your other work. The beauty of this method is that it does not need any other ingredients to thicken. The reduced milk has a good nice consistency and can easily set. Insert kebab or ice cream stick in the kulfi and serve.
Cover the moulds with foil and gently insert ice cream sticks. It may take anywhere from 8 to 12 hours depending on your fridge. Keep stirring and boil for another 10 minutes on a low to medium heat. Meanwhile add 2 teaspoons corn starch to one cup milk and dissolve it completely. After 5-6 hours when the kulfi will be set then take out these ice creams from the freezer. Let the milk simmer on medium heat while stirring it occasionally until it is reduced to half of its original quantity.
You can use sweetened condensed milk to replace the base of your ice cream, which adds a creamy, flavorful texture to the no-churn flavor. A light, fluffy finish can be achieved by combining different flavors and adding whipped cream. If you don’t have molds, you can use small glasses or cups or earthen matka for this recipe.
For this recipe, boiling full fat milk in the microwave for about 15 to 20 minutes yields a traditional result. This recipe thickens quickly without sacrificing the richness by using little fresh cream and corn starch. 15 pistachios and one pinch saffron are all you need. To make a quick Kulfi, add condensed milk, evaporated milk, and heavy cream to a wide pot. Bring this mixture to a boil and then reduce the heat, letting it simmer for 5 minutes.
This way you will get nice chunks in mouth while eating kulfi. Reduce the quantity of cocoa powder if you want less chocolatey flavor. It because it adds richness, however you can use equivalent quantity of milk and skip cream. Do keep on stirring the milk, or else it will stick to the bottom of the pan. Add the crushed or sliced almonds to the milk and simmer again for 1-2 minutes. I remember eating this Kulfis from our roadside vendor, who used to come every evening and serve some nice Ice-Cold malai kulfi.
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