Kulfi
A dense, creamy frozen dessert made with slowly reduced sweetened milk, cardamom and pistachios. It is richer and denser than ice cream.
Matka kulfi: Commoner247, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Kulfi dates to Mughal-era kitchens and is now a favorite throughout India and Pakistan. Vendors sell it on sticks or cut from clay molds, flavored with saffron, mango or rose.
Explore the cuisine of India, Pakistan.
Recipe
Make Kulfi at home
Ingredients
- 4 cups whole milk
- 1 can (12 oz) evaporated milk
- 1/2 cup sweetened condensed milk
- 1/3 cup sugar
- 1/2 tsp ground cardamom
- Pinch of saffron
- 1/4 cup chopped pistachios
- 2 tbsp ground almonds
How it's made
- Simmer the whole milk in a wide pot, stirring, until reduced by about a third, 30 to 40 minutes.
- Add evaporated milk, condensed milk and sugar and cook 10 minutes more.
- Stir in cardamom, saffron and ground almonds.
- Cool completely, then add the pistachios.
- Pour into molds or small cups and cover.
- Freeze at least 6 hours.
- Dip molds briefly in warm water to unmold and serve.
Variations
- Mango kulfi.
- Malai kulfi with cream.
- Falooda kulfi with vermicelli and rose syrup.
Cook’s tip: Scrape the sides of the pot often while reducing so no skin forms.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Matka kulfi: Commoner247, CC BY-SA 4.0 (Wikimedia Commons)