I thought I’ll write this recipe while eating the kulfi, but well it turned out so amazing that I couldn’t wait to finish it :p and I know I’m praising myself here but I couldn’t help it. I learned this recipe from mummy’s big collection of old newspaper cuttings. Must be more than 10 years old but tastes amazing without any modifications.
I didn’t put any cooking time in this recipe because it’s fairly misleading to put a time on this one!
Kulfi/ Dry Fruit Ice Cream
Preparation Time: 10-15 mins | Cooking Time: 🙂 | Serves: 10
Full fat milk 1.5 ltr
Corn flour 3 tsp
Sugar ¾ cup
Cream 1½ cup
Saffron a few strands
Chopped dry fruits ½ cup
Green cardamom powder 2 tsp
- Boil milk in a non-stick deep pan. Reduce flame
- Take out 1 tbsp hot milk in a small dish and soak saffron
- Dissolve corn flour in another 2 tbsp of hot milk in a separate dish and to the entire milk.
- Add sugar
- Simmer milk on low flame until the milk reduces to half it’s original quantity (this takes a long time… around two hours.. so you can leave the milk on low flame and do other stuff around home. Remember to stir in between so that the milk at the bottom doesn’t get burned.)
- Cool the mixture, add cream, saffron and cardamom powder
- Mix well and pour into kulfi moulds
- Sprinkle chopped dry fruits from top in each mould.
- Set in freezer.
- Kulfi will be ready in 5-6 hours! (now you see why there is no preparation time! :))
Note: you can try other variations by adding fruits, fruit essence or some squash