Kulfee Recipes

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

KULFI

Steps:

• Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
• Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

EASY MALAI KULFI

Steps:

• Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, about 1 hour

KULFI

Steps:

• In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

KULFEE

Steps:

• you will have to figure out the portions you want, my friend says that experimentation is part of the beauty of this.
• Pour whole milk in pan.
• Stir in granulated sugar until desired sweetness.
• Add 1/2- 1 teaspoon of vanilla or orange extract, to taste.
• Stir in 1/4 tsp cardamon.
• Heat slowly (in double boiler if possible).
• When mixture is thickness of condensed milk take off stove.
• Pour into shallow plastic container to cool.
• Put in freezer compartment of fridge.
• Freeze till solid.
• Serve like ice cream.

KULFI

Steps:

• Blend all of the ingredients together except Cool Whip (if using), in a blender.
• Fold in Cool Whip (or mango pulp- if used), and pour into a shallow 3 liter dish (or ice cube tray like my mum) Leave in the freezer to set.
• Remove from freezer 20 minutes before serving.

KULFI CAKE

Steps:

• In a small saucepan over medium heat, warm the coconut milk and cardamom pods until milk just reaches a boil. Stir well, cover, and set aside to infuse for 30 minutes
• Heat oven to 350 degrees. Place pistachios on a baking sheet; toast until aromatic, about 8 minutes. While warm, transfer nuts to a clean kitchen towel; rub to remove the brown skins. Set nuts aside. (If using whole blanched almonds, simply toast, and set aside.)
• Place the condensed milk, pistachio nuts, and almond slivers in a food processor. Process until well blended and the nuts are finely chopped. Strain the coconut milk into the nut mixture. Pulse until just combined. Transfer the mixture to a large bowl.
• In an electric mixer, whip the heavy cream to soft peaks. Gently whisk the cream into the coconut mixture.
• Strain 1 cup of the mixture into the bottom of a 5-cup oval pudding mold. Transfer mold to freezer, and let chill until firm, 1 hour to 1 1/4 hours. (Poke the mixture lightly with your finger to test for firmness.) Stir well, and pour 1 1/2 cups of the remaining coconut mixture (not strained) over the frozen mixture, return to freezer, and chill until firm, about 1 1/2 hours.
• Puree mango; it should yield about 1/2 cup. Combine puree and corn syrup in a bowl. Pour mango mixture over the frozen mixture; freeze until firm, 30 to 40 minutes. Stir well; pour remaining coconut mixture over frozen mango layer until mold is full. Cover with plastic wrap; freeze overnight.
• To unmold cake, remove plastic wrap; place the mold, metal-side up, on a serving platter. Wet a kitchen towel with very hot water; wring out. Place the towel over the mold, and press into the mold, being careful to press the warm towel into any curves or flutes of the mold. Repeat this step as needed, until kulfi slips out onto the platter. Return cake to freezer on platter until firm again, at least half an hour. Cake may be made up to this point 1 day ahead. To serve, place in refrigerator about 20 minutes, until soft enough to cut with a serrated or slicing knife. Cut mangoes into wedges, if using.