Kulfi Recipe | Homemade Kulfi recipe with step by step pictures. Kulfi is very famous Indian dessert based on milk. I love milk based sweets a lot and always try to make it in home. I have fond memories of eating kulfi that comes in road during childhood at night times.
When I was browsing, I saw there are different methods of preparing kulfi using condensed milk or koya. But I followed traditional method of preparing kulfi using only milk which is easily available in all kitchens. This is similar to the method of preparing rabri. It needs more time as milk is simmered and allowed to reduce to 1/3rd of its volume. I never feel this as time consuming task as I always keep the flame in medium or low and do some other works. Once in a while will keep stirring the milk so it doesn't get burnt. This kulfi will have nice creamy texture and rich in taste as we add nuts.
Do try and let me know how it turned out for you. You can also check my Homemade Chocolate recipe.
Serves 6 small kulfi
Kulfi is very famous Indian dessert based on milk.
5 minPrep Time
50 minCook Time
55 minTotal Time
Save RecipeIngredients
- Milk 1 litre or 4 cups
- Sugar 1/2 cup + 2 tsp
- Corn flour 3 tsp optional
- Cardamom powder 1/2 tsp
- Cashews 5-6 finely chopped
- Pista 10 finely chopped
- Saffron optional
Instructions
- Take 1/2 cup milk, mix corn flour in the milk and mix nicely and keep it aside
- Boil the remaining milk in low flame and cook for 20 mins till it becomes slightly thick.
- Then add sugar, mix and boil in slow flame till sugar is dissolved.
- Then add corn flour mix to the milk. Milk will tend to thicken fast after we add corn flour.
- Add cardamom powder and mix.I didn't add saffron. If you are using you can add it at this stage.
- Stir continuously till it is thick and coats the laddle and milk is reduced to 1/3rd of its volume.
- Taste and add sugar if required. I added extra 2 tsp sugar.
- Switch off the flame, add the finely chopped nuts and mix.
- Then cool it completely and fill the kulfi moulds.
- Refrigerate for 8 hours or overnight till it is set completely.
- Before serving keep the mould in water for few secs to remove the kulfi easily. You can use knife and run through the edges too.
- Enjoy the yummy kulfi
Notes
Use Whole full cream milk for making kulfi.
You can use normal stainless steel glass if you don't have kulfi mould. In that case cover the top with silver foil
You can remove the kulfi from fridge after two hours and insert icecream stick if you are using stainless steel glass.
Unmould the kulfi in bowl and serve without using icecream sticks too.
Addition of nuts is optional but it give rich taste to kulfi
Calories
Fat
Carbs
Protein
How to make Kulfi with step by step pictures
Take 1/2 cup milk, mix corn flour in the milk and mix nicely and keep it aside
Boil the remaining milk in low flame and cook for 20 mins till it becomes slightly thick.
Then add sugar, mix and boil in slow flame till sugar is dissolved.
Then add corn flour mix to the milk. Milk will tend to thicken fast after we add corn flour. Add cardamom powder and mix.I didn't add saffron. If you are using you can add it at this stage. Stir continuously till it is thick and coats the laddle and milk is reduced to 1/3rd of its volume.
Taste and add sugar if required. I added extra 2 tsp sugar. Switch off the flame, add the finely chopped nuts and mix.
Then cool it completely and fill the kulfi moulds.
You can use normal stainless steel glass if you don't have kulfi mould. In that case cover the top with silver foil
Refrigerate for 8 hours or overnight till it is set completely. Before serving keep the mould in water for few secs to remove the kulfi easily. You can use knife and run through the edges too. Enjoy the yummy kulfi
Suresh Patel says
namscorner says