Kulfi Indian Ice Cream Recipes

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KULFI



Kulfi image

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 8h20m

Yield 24

Number Of Ingredients 5

1 ¼ cups evaporated milk
1 ¼ cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
½ teaspoon ground cardamom

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.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 16.4 g, Cholesterol 9.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 67.2 mg, Sugar 14.5 g

KULFI RECIPE



Kulfi Recipe image

Kesar kulfi is a creamy delicious ice cream dessert that is made from thickened milk, sugar and other flavoring ingredients.

Provided by Swasthi

Categories     Dessert / Sweet

Time 37m

Number Of Ingredients 9

2 cups full fat milk
1 cup milk ((mix with corn starch or arrowroot powder))
2 teaspoons corn starch ((white corn flour or arrowroot powder))
¼ cup organic sugar
¼ teaspoon cardamom powder ((elaichi))
1 Pinch saffron ( strands or kesar (optional) (about 10))
10 to 15 pistachios ((or almonds & cashews))
¼ cup cream (or malai or mawa (optional, tastes rich))
4 chopped pistas ( for garnish)

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.

Nutrition Facts : Calories 315 kcal, Carbohydrate 31 g, Protein 9 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 51 mg, Sodium 112 mg, Sugar 29 g, ServingSize 1 serving

EASY MALAI KULFI



Easy Malai Kulfi image

Kulfi is best described as Indian-style ice cream. However, unlike ice cream, kulfi is not churned. This is a fantastic summer dessert. This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 6

Number Of Ingredients 7

2 cups whole milk
½ cup condensed milk
¼ cup dry milk powder
2 teaspoons white sugar, or to taste
½ teaspoon ground cardamom
1 pinch saffron threads
¼ cup chopped pistachio nuts

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

Nutrition Facts : Calories 193.8 calories, Carbohydrate 22.7 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 0.6 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 107.7 mg, Sugar 21.4 g

INDIAN ICE CREAM (KULFI)



Indian Ice Cream (Kulfi) image

You don't need an ice cream freezer to make this, Ice cream vendors in India, have always made this without ice cream freezers. This does have to be made a day ahead. This is really good, and simple to make.

Provided by KittyKitty

Categories     Frozen Desserts

Time P1DT2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 (14 ounce) cans evaporated milk
3 egg whites, whisked until peaks form
5 cups confectioners' sugar
1 teaspoon ground cardamom
1 tablespoon rose water
1 1/2 cups pistachios, chopped
1/2 cup golden raisin
3/4 cup sliced almonds
2 tablespoons candied cherries, halved

Steps:

  • Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
  • Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
  • Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
  • Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.

Nutrition Facts : Calories 1408.2, Fat 52, SaturatedFat 16.9, Cholesterol 86.3, Sodium 361, Carbohydrate 210.5, Fiber 7.7, Sugar 162.1, Protein 36.8

INDIAN ICE CREAM WITH PISTACHIOS: PISTA KULFI



Indian Ice Cream with Pistachios: Pista Kulfi image

True rabdi is simply milk that has been brought to a boil and then simmered until most of the water evaporates, and it is thick and creamy. Mixed with sugar, nuts such as almonds and pistachios, and flavorings, rabdi is a dessert in itself. It is also used to make other Indian desserts. Rabdi is incredible when served as a sauce over grilled, stewed or poached fruits - try it with pineapples, apples, pears, mangos, peaches and nectarines. When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored kulfi, start with the recipe for Traditional Thickened Milk Pudding, which is more time-consuming but more authentic, then choose any of the following flavors. Freeze as directed in Quick and Easy Indian Ice Cream. This green-tinted kulfi is one of the most popular. The ground pistachios add to the overall taste and the chopped ones, a delicate punch.

Provided by Food Network

Categories     dessert

Time 5h5m

Yield 4 to 6 servings

Number Of Ingredients 6

1/3 gallon whole milk
1/4 cup sugar, or to taste
1/2 teaspoon ground green cardamom seeds
1/4 cup ground pistachios
1 to 2 drops green food coloring, optional
1/4 cup blanched pistachios, coarsely chopped

Steps:

  • To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
  • Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
  • Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.
  • To serve, dip each mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.

KULFI (INDIAN ICE CREAM WITH NUTS)



Kulfi (Indian Ice Cream With Nuts) image

A wonderful Madhur Jaffrey recipe. You don't need an ice-cream maker for this recipe, but if you do have one, you may use it! There are quite a few recipes posted here which includes cream. Kulfi is not made with cream, it's made with reduced milk. You may use full-cream or semi-skimmed milk. So, it would help to have a wide, heavy based sauce-pan for boiling down the milk, but a heavy non-stick pan would do as well. Please note, the cooking time does not include cooling time and freezing time.

Provided by AaliyahsAaronsMum

Categories     Frozen Desserts

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 5

2 liters milk
8 -10 green cardamom pods
4 -5 tablespoons sugar
15 g almonds, blanched and chopped
25 g pistachios, unsalted and chopped

Steps:

  • Pour the milk into a wide, heavy based sauce pan and bring to boil over high heat, stirring constantly.
  • As soon as the milk begins to rise, turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over.
  • Add in the cardamom pods.
  • Leave the milk to boil and stir the sides of the pan constantly to avoid scalding.
  • Whenever a film forms on top of the milk, just stir it in .
  • The milk has to reduce to about a third of the original amount, about 750 ml (1 1/4 pints) which will take about 45 minutes.
  • When the milk has reduced, remove the cardamom pods and discard them.
  • Add in the sugar and almonds, stir and simmer gently for 2-3 minutes.
  • Pour the reduced milk into a bowl (which can be put into the freezer) and let it cool completely.
  • Add half of the chopped pistachios and stir them in .
  • Cover the bowl with an aluminum foil and put it in the freezer.
  • (I do not have an ice-cream maker, but if you do, then you can pour the milk into the machine and get it going).
  • Meanwhile, put 6 small individual cups or a 900ml ( 1 1/2 pints) pudding basin in the freezer.
  • Every 15 minutes or so, remove the ice-cream bowl from the freezer and give the ice-cream a good stir.
  • As the ice-cream begins to freeze, it will become harder to stir but when it becomes almost impossible to stir, take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin.
  • Sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges.
  • Return them back to the freezer to let the ice-cream harden (for at least 4 hours).
  • If it's in individual cups, then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly.
  • If it's made in the pudding basin, you can put it in the fridge 20-30 minutes before serving.
  • Remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate (it should slip off easily, if it doesn't then dip the bowl in hot water and try again).
  • Cut into 6 slabs and serve.
  • Enjoy!

KULFI



Kulfi image

I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. -Justine Kmiecik, Crestview, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 can (14 ounces) sweetened condensed milk
1 cup whole milk
1 cup heavy whipping cream
1/4 cup nonfat dry milk powder
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional
1/4 cup chopped cashews, toasted
1/4 cup chopped shelled pistachios
1/4 teaspoon almond extract

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.

Nutrition Facts : Calories 446 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 11g protein.

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