Kulfi Ice Cream Recipe

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Kulfi Ice Cream is India’s timeless answer to summer cravings. Unlike churned ice creams, kulfi is denser, creamier, and infused with deep, exotic flavors that carry whispers of cardamom, saffron, and rose. One bite takes you to the heart of a vibrant bazaar where sweets are crafted with heritage and love. Whether you savor it on a stick or scoop it into a chilled bowl, kulfi delivers a luxurious experience with every spoonful.

What makes kulfi truly unique is the slow-cooking method where milk is simmered for hours until it reduces and thickens. This gives kulfi its signature texture and intense flavor. It’s then frozen in molds or dishes, often layered with chopped nuts, dried fruits, or rose petals. Serve it at family gatherings, special dinners, or just to treat yourself after a long day — kulfi is pure joy in frozen form.

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Ingredients for this Kulfi Ice Cream Recipe

• 1 liter full-fat milk
• 1/2 cup sweetened condensed milk
• 1/4 cup sugar (adjust to taste)
• 1/2 tsp cardamom powder
• A pinch of saffron strands (optional but recommended)
• 2 tbsp chopped pistachios
• 2 tbsp chopped almonds
• 1 tbsp dried rose petals (optional)
• 1/2 tsp rose water (optional)
• 1 tbsp cornflour mixed with 2 tbsp milk (to thicken, optional)

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Step 1: Reduce the Milk

Pour the full-fat milk into a heavy-bottomed saucepan. Bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching. Continue to simmer the milk, stirring frequently, until it reduces to about half its original volume. This process should take around 45 minutes and will create a thick, creamy base.

Step 2: Add Flavors and Sweeteners

Once the milk has thickened, stir in the sugar and sweetened condensed milk. Mix thoroughly to ensure even sweetness. Add the cardamom powder and saffron strands (if using). Stir well to infuse the flavors throughout the milk.

Step 3: Thicken the Mixture (Optional)

For an even creamier texture, add the cornflour-milk mixture at this stage. Stir continuously while adding it to avoid lumps. Let the mixture cook for another 5–7 minutes until slightly thickened.

Step 4: Add Nuts and Rose Water

Turn off the heat and let the kulfi base cool slightly. Mix in chopped pistachios, almonds, and rose petals. Add rose water for an extra floral note if you like.

Step 5: Freeze the Kulfi

Pour the cooled mixture into kulfi molds, small bowls, or popsicle molds. Cover with foil and insert sticks if desired. Freeze for at least 6–8 hours or overnight until completely set.

Step 6: Serve

To serve, dip the molds briefly in warm water to loosen the kulfi. Unmold and garnish with extra nuts or rose petals. Serve immediately for a truly indulgent dessert experience.

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Frequently Asked Questions

What’s the difference between kulfi and regular ice cream?

Kulfi is denser and creamier because it’s made by slowly reducing milk rather than churning. Traditional ice cream is whipped with air to be lighter.

Can I make kulfi without condensed milk?

Yes! You can increase the sugar slightly and simmer the milk longer for richness. Condensed milk just makes it quicker and creamier.

Is kulfi gluten-free?

Generally, yes. Just skip the optional cornflour or use a certified gluten-free thickener if you’re cautious.

Can I use low-fat milk?

You can, but it won’t be as rich or creamy. Full-fat milk is recommended for best texture and flavor.

How do I prevent ice crystals in homemade kulfi?

Make sure the mixture is completely cooled before freezing, and always use airtight containers. Adding condensed milk also helps prevent crystallization.

Can I add different flavors?

Absolutely! Mango puree, rose syrup, or even coffee essence can be used for variety. Just blend into the cooled milk before freezing.

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