Badampista Kulfi Ice Cream Recipes

MALAI KULFI RECIPE | MALAI KULFI ICE CREAM | HOW TO MAKE MALAI PISTA KULFI

Steps:

• firstly, in a pan take 1 cup cream, ½ cup milk and 1 cup milk powder.
• stir and mix well making sure there are no lumps.
• continue to cook on low flame without burning.
• keep stirring until the mixture thickens and separates from the pan.
• instant mawa is ready, you can use immediately or refrigerate and use up to a week.
• firstly, in a large kadai heat 2-litre milk, ¼ tsp saffron.
• stir and get the milk to a boil, without burning.
• continue to cook on low flame until the milk thickens.
• now simmer for 15 minutes or until the milk reduces to a quarter.
• after the milk thickens add prepared mawa and mix well.
• also, add ½ cup sugar and cook for 2 minutes on low flame.
• now add ½ tsp cardamom powder, 2 tbsp cashew, 2 tbsp almonds and 2 tbsp pistachios.
• mix well and the kulfi mixture is ready to set.
• pour the kulfi mixture into kulfi moulds. if you do not have moulds, you can pour until matka or glass cups.
• cover and freeze for 8 hours or until sets completely.
• after 8 hours, the kulfi has set completely and is ready to serve.
• finally, garnish the malai kulfi with few chopped pistachios and enjoy.

BADAM/PISTA KULFI ICE CREAM

Steps:

• Mix all the above ingredients together in a bowl.
• Make sure eveything blends completely together well.
• Then fill this mixture either in an ice-cream tray or in kulfi cones.
• Refrigerate overnight in the frozen section of your refrigerator.
• At the time of serving the kulfi, put the cones under the flowing hot water tap for only 1-2 seconds, and with a slight jerk, remove it in the individual serving plates.

EASY KULFI (ICE CREAM WITHOUT AN ICE CREAM FREEZER!)

Steps:

• In a large bowl, stir together well the evaporated milk, condensed milk, cream, and optional other flavor.
• Pour into popsicle molds, Indian stainless steel kulfi molds, or even a small bowl.
• Freeze overnight.
• Remove from the molds by resting their bottoms very briefly in warm to hot water (if you do this for too long you'll have a gooey mess!).

CHOCOLATE KULFI (ICE CREAM)

Steps:

• Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
• Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
• Add the almonds and half of the pistachios, then leave to cool.
• Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
• Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
• To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
• Sprinkle with remaining pistachios and serve immediately.