Kulfi Ice Cream is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as 'traditional Indian ice cream.' Unlike Western ice creams, Kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. It comes in various flavours, including cream (malai), rose, mango, cardamom (elaichi), saffron (kesar), and pistachio. Kulfi has been a traditional treat in Indian summers for centuries.
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Saffron strands soaked in a tablespoon
Heat milk in a wide, heavy bottomed pan and bring to a boil.
Lower the heat and cook the milk, stirring constantly until it reduces to half its original volume.
Add sugar and stir until it's fully dissolved.
Mix the cornflour in a little milk and add to the pan, stirring continuously.
Add the saffron milk and cardamom powder and mix well. Cook for another 5 minutes.
Turn off the heat and let the mixture cool. Once cooled, pass through a sieve to make it smooth.
Pour the prepared mixture into kulfi moulds, put in the chopped nuts and close the lids.
Freeze the moulds overnight or until the kulfi sets.
To serve, rub the kulfi moulds between your palms for a few seconds and then open the lid to unmould on a dish.
Kulfi ice cream is served as it is or it can be garnished with some more nuts or rose syrup.