Kulfi is an Indian Ice cream and is favorite to ice cream lovers. My family has always loved eating or ordering kulfis from our favorite kulfi shop. There used to be one particular Kulfi shop that sold the best “marwari kulfi”. That shop is still by the clock tower in Jodhpur and it still sells the most authentic marwari kulfi.
Though in last few years, a lot of new ice cream shops and kulfi places have opened and become popular too. But, for people like me, we still go back to that old shop to get the traditional and delicious kulfi.
Being far away from home, we yearn to have those flavors and no matter which restaurant we go to, the kulfi doesn’t taste the same as what we get back home. I always craved for the creamy texture and nutty flavor which I never found anywhere around.
And then one fine day, I decided to start making my own. Trust me, its one of the best decision I ever took. After this, it was no looking back. I experimented with loads of different flavors and made a huge variety.
I feel there is nothing better than having your kulfi homemade. See, there is nothing that can beat the freshness, the quality of the products that you use plus the shelf time. When you buy them from the market, you have no idea how many times, they have been defrosted and refreeze again and don’t forget all the preservatives added to them.
As much as its hyped with all the recipes given of how to get a perfect kulfi, trust me there is no big deal to it. Its simple and comes out delicious. Just follow the simple steps. It doesn’t require too many ingredients and it would turn out more delicious than your favorite store brand.
If you have questions, feel free to ask.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 7+ hours |
| Servings |
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- 2 cups Almonds soaked overnight, skin peeled
- 1.5 liter milk preferably Whole milk
- 2 cups cream
- 1 cup Khoya grated
- 1/4 tsp cardamom powder
- 1/2 cup Milk powder
- 2 cups Sugar More or less according to your taste
- 5 drops Ice cream essence
- 2 drops Almond essence
- 1/2 tsp saffron strands
- 2 tsp Rooh afza Rose syrup, for garnishing
- 5 tbsp Mixed nuts chopped nuts of Almond and Pistachios
- 2 No. Silver leaves
Ingredients
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- Grind the almonds, except for ¼ cup in a fine powder. Cut the ¼ cup almonds into thin slices.
- Boil the milk, while stirring continuously. Once it comes to a boil, add cream. Cook for another 15 minutes, while stirring continuously on medium flame.
- The mixture should reduce to 70%. Add the almond paste and stir.
- Add the grated khoya followed by sliced almonds. Cook for 15 mins. Add sugar and keep stirring for next 15 mins. You can reduce the flame to low at this point.
- Add the ice cream and almond essence. Cook for 10 mins. Add the milk powder and keep stirring. Add the saffron strands as well. Cook for another 10 mins.
- Take the pan of the heat and put this mixture in ice cream containers to cool down. Once it is all cool, stir in the container, you can leave it in this container or put them in kulfi molds and put it in the freezer for 8 -10 hours.
- Decorate with chopped nuts, silver leaf and rooh afza and serve.
