Kulfi is the traditional Indian ice cream made with evaporated milk. It is a painstaking process since it involves constant stirring of the milk on low flame, but it is worth it. It is very popular in India. People indulge in having a kulfi to beat the heat in summer months. Kulfis can be made in many flavours. The one I am sharing today is cardamom flavoured.
As a child I always relished the homemade kulfi my mother made during summer months. I brought these kulfi moulds on my last trip to India and so I will be flaunting them in my future posts as I have collected some recipes of kulfi to try this summer. The first recipe of Kulfi is obviously my mother's. I have tried to stick to her process and recreate the taste and gladly I have succeeded! Yippee!
Each of the kulfi moulds I use are 80 ml in volume. I have a set of 6. So, the measurements in the recipe are accordingly. Here is the recipe:-
(Click here for the printable version)
800 ml full fat milk.
3 cardamom pod seeds finely powdered.
1 tbsp ground almonds or almond powder.
3 tbsp sugar.
1 tsp corn flour
1. Stir the corn flour in a tablespoon of milk and keep aside.
2. In a non stick pan, heat the remaining milk. Once it comes to boil turn the heat to medium and simmer it till it reduces to about half in volume (450ml or so). It can take about 25-30 minutes.
3. Add the cardamom powder, almond powder and sugar and stir well.
4. After a minute add the corn flour mixture and stir well. Heat for another 5 minutes stirring all the time. If it gets too thick add 2 tbsp of extra milk and stir.
5. Let it cool down to room temperature and then fill it in the kulfi moulds.
6. Freeze for 6 hours or over night.
7. Take it 5-10 minutes ahead of serving. Dip it in warm water and un mould. Ready to serve.
Oops! I could not resist a bite!
1. Variety of flavours can be added. You can add Saffron and nuts like chopped pistachios, cashews etc.
2. Stirring the milk is very important. If the milk sticks to the bottom and burns it will impart a burned smell to the kulfis which is undesirable.
3. In case of not using a non stick pan, grease the pan with ghee/clarified butter and continue with the process. Milk will not stick at the bottom.
4. If you do not have kulfi moulds, disposable glasses will work fine too.
Linking it to Lets Celebrate Sweets - Ice Cream by Rasoi. This event is the brain child of Nivedita. Also sending it to 'Walk through the memory lane' by Gayathri