Photograph of the finished Kulfi

India · Kem sữa cô đặc Kulfi

Kulfi

1 hr Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 2.8 l
  • Photograph of Sugar Sugar 240 g
  • Photograph of Cardamom Cardamom 12
  • Photograph of Pistachios Pistachios 60 g
  • Photograph of Sliced almonds Sliced almonds 60 g
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Wheat starch Wheat starch 20 g

Method

  1. 1 Heat the milk over medium heat for 45 minutes, stirring and scraping the sides of the pot continuously until only one-third remains.
  2. 2 Kulfi doesn't whip into foam like Western cream, so its smoothness comes entirely from the milk being thickened to the right consistency.
  3. 3 Mix the cornstarch with a little cold milk, then pour it in and cook for another 5 minutes until the mixture thickens like cream.
  4. 4 Add sugar, saffron, cardamom, and crushed seeds, simmer for 3 minutes, then let cool completely.
  5. 5 Pour into cone-shaped molds, cover tightly, and freeze for 8 hours; dip the molds in water for 10 seconds to remove the ice cream as a solid block.

With an appliance

  • Oven 1 hr 10 min

    Replace step 1: pour milk into an open, wide bowl and bake on the middle rack of a 150-degree oven for 50 minutes, stirring every 10 minutes until one-third remains; continue with step 3 and cook the cornstarch for 5 minutes.

Start cooking