I adore kulfi! I enjoy making and eating these kulfis more than ice cream. Kulfi is an Indian ice cream made with full-fat milk that is creamier and denser than regular ice cream. Making traditional Ice candy is a time-consuming process that involves cooking and stirring the milk for an extended period of time. There are numerous instant ice candy recipes available on the internet, but nothing beats a kulfi made the traditional way.
Kulfi is typically served in matkas or sticks and comes in a variety of flavours. This is the basic kulfi recipe that I have shared, and it can be modified to your liking. I’ve made many kulfi recipes, but this is my absolute favourite! When I make this Ice candy, I always set it in matkas rather than sticks because it takes more than 2 days to set in sticks, whereas in matkas, it’s nice and creamy and ready to eat!
I believe the amount of khova used is the reason this kulfi takes 48 hours to set. You can experiment with reducing the khova, but I just love the flavour and texture of the ice candy with all that yummy khova in it!!
Because of the amount of pistachios used, you could also call this a pista kulfi. To make it a Pista ice candy, add 2 drops of green food colouring.
RECIPE FOR KULFI
Preparation time 45 minutes | Setting time 24-48 hours | Serves approximately 12
- 1 litre full fat milk
- 1 cup sugar 250 gms unsweetened khova
- 1/8 teaspoon cardamom powder
- A pinch of salt
- 50 gms Pista
- 2 teaspoon corn flour
- Heat the milk in a large pan over medium heat, stirring constantly to prevent the milk from sticking to the bottom of the pan and the malai layer from forming on top of the milk.
- Continue to stir and cook the milk until it has reduced to half and thickened.
- Pistachios, chopped, toasted in the microwave for 30 seconds
- When the milk has been reduced by half, add the khova and continue to stir until the khova melts and mixes with the milk.
- Continue to cook the kulfi after adding the sugar. Add the cardamom powder and salt after 5 minutes. To combine, mix everything together.
- In a small bowl, combine the cornflour with a little milk to make a smooth paste, then add this cornflour mixture to the milk mixture and continue to cook.
- The milk would have thickened nicely by now. Mix in the chopped pista thoroughly. Cook for a few more minutes before turning off the heat.
- Allow it to cool slightly. While the kulfi cools, keep stirring frequently. Fill matkas or kulfi moulds with the mixture. Place in the Kulfi machine until it hardens. Cover and freeze if pouring into matkas.
- To remove the mould, gently rotate and pull it under running water.