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Kulfi Icecream Milk

Kulfi is the name for a version of ice cream very commonly eaten in India and other neighbouring countries. It is mace from rabdi or condensed milk, to which other flavors may be added. Kulfi is different from the ones in the west as they are not whipped or churned as the western ones are. The condensed milk is frozen hard and served.

Various flavors of kulfi, popular in India are kesar kulfi (saffron), badam kulfi (almond), kaaju kulfi (cashew), pista kulfi (pistachios), elaichi kulfi (cardamom) and many fruit flavor such as mango, apple, orange, etc. Kulfi is often served with faluda(vermicelli) and rabdi (condensed milk) . Kulfi faluda is a popular dessert during the summers.

The most famous among the various kulfi flavors available is the kesar-pista kulfi, a combination of milk, saffron and pistachios. For making kesar pista kulfi, the necessary ingredients are one liter whole milk, 400 to 500 gm of condenced milk, one tsp saffron powder, 1 cup milk powder, 1 cup sugar, half cup of roasted pistachios, some soaked, skinned and peeled almonds, 1 tsp cardamom powder, 1 tbsp corn flour.

Make a saffron sauce by mixing the saffron powder in 3 tbsp of warm milk. Now mix all the above ingredients and move it over medium heat. Keep on heating and stirring the milk till it becomes one third its original volume. Add cardamom powder, saffron sauce, almonds, pistachios and mix well. Add 1 tbsp of corn flour and stir well. Now take it out of the stove and allow to cool. Freeze the liquid in moulds to get the final shape of the kulfi. Remove from mould and serve chilled. You can keep some of the liquid mixture aside and dip the kulfi in
it before serving.

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