India
Kulfi
कुल्फ़ी
Kulfi is a dense frozen milk dessert from the Indian subcontinent, flavored here with saffron, cardamom and pistachios. It has no eggs and, unlike ice cream, is never churned, so very little air gets in and it melts slowly. The texture comes entirely from cooking whole milk down to about a third of its volume, and that reduction can't be rushed.
- Prep
- 8 hr 40 min
- Cook
- 1 hr 50 min
- Total
- 10 hr 30 min
- Serves
- 8
Ingredients
8 cups (1.9 L) pasteurized whole milk
1/2 cup (100 g) sugar
1 large pinch saffron threads
1/2 tsp ground green cardamom
1/2 cup (70 g) unsalted pistachios, chopped, divided
2 tbsp (20 g) blanched almonds, finely chopped
Instructions
- Pour the milk into a wide, heavy pot and bring to a boil over medium heat, stirring often. Take out 2 tablespoons of hot milk and soak the saffron in it.
- Lower the heat to medium-low so the milk bubbles gently. Cook for 75 to 90 minutes, stirring every few minutes and scraping the sides and bottom. Stir the skin and the milk solids from the sides back in. Stop when about 3 cups (720 ml) remain and the milk is thick and ivory, with soft grains.
- Stir in the sugar and cook for 5 minutes. Remove from the heat and add the saffron with its milk, the cardamom, the almonds and all but 2 tablespoons of the pistachios.
- Cool to room temperature for about 30 minutes, stirring occasionally to prevent a skin.
- Pour into kulfi molds. If you don't have any, popsicle molds, small paper cups or a loaf pan all work well. Cover with foil and freeze for at least 8 hours, until solid.
- To unmold, dip each mold briefly in warm water and slide out the kulfi. Sprinkle with the remaining pistachios and serve right away. Kulfi from a loaf pan can be sliced.
Tips
- For a shortcut, simmer one 12-oz (354 ml) can evaporated milk, one 14-oz (397 g) can sweetened condensed milk and 1 cup (240 ml) heavy cream for 10 minutes. The flavor is less caramelized and the result is sweeter, so skip the sugar.
- For mango kulfi, leave out the saffron and almonds if you like and stir in 1 cup (240 ml) smooth mango puree after the milk has cooled, so the fruit's acid doesn't curdle it.
- If the milk catches on the bottom, pour it into a clean pot immediately without scraping the scorched layer. Don't leave the cooked milk out for longer than 2 hours before freezing.
Did you know?
- Kulfi is a dense Indian frozen dessert made from slowly simmered milk.
- It's not whipped like ice cream, so it melts more slowly.
- It's often frozen in small cone-shaped metal molds.
Questions
What is the difference between kulfi and ice cream?
Ice cream is churned, which adds air, and it is often made with egg yolks. Kulfi is frozen still and has no eggs, so it's denser, creamier and slower to melt.
Can I make kulfi without molds?
Yes. Paper cups with a wooden stick, popsicle molds or a loaf pan lined with plastic wrap all work. Slice or scoop the kulfi once it has been frozen solid.
How long does kulfi keep in the freezer?
About 1 month if tightly wrapped. Older kulfi can pick up freezer odors and form ice crystals, so wrap each piece well.
Butter Chicken
Malai Kofta