The word “Kulfi” is derived from the Persian word for a covered cup. The dessert likely originated in the Mughal Empire (northern India), in the 16th century. The mixture of dense evaporated milk was already popular in Hindu sweet dishes. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of Kulfi
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice-cream.
Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as “traditional Indian ice cream .It is popular throughout India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Australia, Europe, East Asia and North America.
Here is a very easy version of making an excellent “BADAM PISTA KESAR” (B.P.K.) Kulfi at home & I am sure if you make this once, will repeat it over and over again…..
- 1 lt full fat milk
- 400 ml condensed milk
- 10-12 pcs almods chopped/sliced
- 10-12 pcs pistachio chopped/sliced
- 10-12 strands of saffron (kesar) soaked in few drops of water/milk
- 1-2 pinch of cardamom (elaichi) powder
- 1-2 tsp of arrowroot (paniphal) flour dissolved in 3-4 tbsp of milk (optional)
Preparation Time : 10 mins
Cooking Time : 30-40 mins + 4-6 hrs for cooling & in deep freezer for freezing
Serves : 10-12
Heat a deep pan and pour in the milk, let it boil on medium flame for approx 6-8- mins
Once milk come to a boil, add the condensed milk and continue boiling for approx 5-7 mins, stirring frequently
Add arrowroot (paniphal) flour mixture
while stirring constantly and make sure no lumps remain…continue boiling for 5-7 mins
Now add sliced almonds, pistachio, cardemom powder & mix well
Continue boiling for 15-20 mins (till reduceses by around 20-25% ) on a medium flame stirring frequently to avoid sticking on the sides and bottom.. c
Take it off the flame; add saffron (kesar) & mix well
Keep aside to cool
Once cooled pour the mixture into the desired moulds/container
Close the lid properly
Put the filled moulds/ container into the deep freezer for 4-6 hrs at least, till freezes properly..
Un-mould the kulfi into serving plate, Garnish with dry fruit slices and serve immediately
You are ready to go ahead and try in your kitchen….
Do let me know how it went ………….
Hit the “LIKE” button &/or SHARE with your family and friends. also please feel free to post your views/comments below using LEAVE REPLY form…
wait for next one….
**Don’t forget to check other recipes on Jigss Kitchen under My Recipes section and do subscribe to get regular updates via email regarding new recipes, tips & tricks posted..**
for queries/comments please feel free to contact