Tuesday, April 26, 2016

Posted by Mala at 1:30:00 AM 9 comments
Woh..woh..woh...what can I say about this Kulfi, which is so divine in taste, which makes you close your eyes and enjoy as it melts and slides down your throat,   which you can call the Royal  Crown of all dishes, since it adorns the form of  a Grand Finale of a meal,  and yet.......so easy to make!!!!!!
It is a melange of the saffron flavour, emphasized   with the aroma of  cardamom , the crunchy almonds and pistachios, and the creamy textured, naturally condensed milk. Nobody can stop with just one kulfi...
Kulfi originates from the Mughlai period, and I must say, this frozen dessert not only gives warmth to your heart, but leaves an indelible mark there!!! It is definitely a class apart, and no meal is complete without these home-made kulfis.
Make this easy home-made kulfi, leave your guests  awe struck!!! Enjoy summer this way and beat the heat!!! Will try to post a few more varieties  of  Kulfi before summer ends, I promise...

Milk - 6-7 cups (I used 4 1/2 % milk) Even richer  milk can be used.
Almonds - 1/4 cup
Pista - 1/4 cup
Saffron a few strands, soaked in warm milk
Sugar -1/2 - 3/4 cup (depending on your taste)
Fresh cream - 1/2 cup
Cardamom powder - 1/2 tsp

Recipe Cuisine: North Indian; Category: Desserts
Prep time: 1/2 hour; Cooking time: 1 -1 1/4 hour; Freezing time: over night

Yields 13 kulfis

Soaked saffron, almonds and pistas

Loaded into blender jar, coarsely ground, and if need be, add 2-3 tsps of milk and mix well

Various stages of milk condensing, in the end add the ground paste, sugar and  cardamom powder  and let it boil and mix well, taking care to keep the flames on the lowest

After the milk cools down thoroughly, add the fresh cream and whisk thoroughly...look at the natural, beautiful colour, derived from saffron!

Pour in Kulfi moulds and tightly close them. Shove them into the freezer.

I poured some into the small, cute matkas (clay pots), and sealed them with aluminium foil, and froze everything over night.

How to unmould them??? Just show the kulfi moulds under running water of the faucet, then open the lid, loosen the sides of the kulfi with a knife, and slide it down the bowl or plate. The kulfi inside the matkas will be like stone when you open them. Just insert a spoon inside the pot, let it alone for
 5-10 minutes, wow..wow..wow...the creamy Kulfi is ready!!!

Serve these cold Kulfis,   as a heart-warming dessert, be it lunch or dinner!!!

This post first appeared in www.malpatskitchen.com
* Many people add chopped  almonds and pistas, cut  into teeny weeny bits ......... but.....I prefer this grinding method.  In this coarse paste also, some small bits will be there. Kulfi is something to be swallowed down without any munching...this is my sincere feeling.
*Cashews can be included too.
*If you are using newly bought clay pots, you must take care to soak them in water for a couple hours, neatly wash inside with a brush and then utilize. There might be sand particles inside.

Have the kulfis cooled you all down? Then come on, gear up..... post your wonderful comments for me.


  1. Whoa!! What a treat to the eyes and tongue in this scorching summer!! The richness and smoothness is unbeatable! This recipe stands out like the queen of all desserts!! Yum!! How I wish your site comes to life by magic so that I can lap it up with delight!! Superb!!!

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