Kulfi
A traditional Indian ice cream, denser and creamier than regular ice cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Simmer the Milk: Pour the full-fat milk into a wide, heavy-bottomed pan. Bring it to a boil over medium heat.
- 2
Reduce: Once it boils, reduce the heat to low. Simmer the milk continuously for about 45-60 minutes. Stir frequently, making sure to scrape the cream that forms on the sides and bottom back into the milk. This process gives kulfi its caramelized flavor and dense texture.
- 3
Thicken: The milk is ready when it has reduced to one-third of its original volume and looks thick, creamy, and slightly off-white.
- 4
Flavor and Sweeten: Stir in the sugar, cardamom powder, saffron strands, and the finely chopped nuts. Simmer for another 5 minutes until the sugar dissolves completely.
- 5
Cool: Turn off the heat and let the mixture cool completely to room temperature. It will thicken even more as it cools.
- 6
Freeze: Pour the cooled mixture into kulfi molds or small popsicle molds. Cover tightly with aluminum foil (insert wooden sticks if desired). Freeze for at least 6-8 hours or overnight until completely set. To unmold, dip the molds in warm water for 2 seconds.
Plan it in Listahan
Add Kulfi to your week, check it against your household's allergens, and build the shopping list automatically.