7 Tasty Kulfi Recipes to Try This Weekend
With summer in full peak throughout the country, it’s the season for ice creams, or preferably our very own Indian version of delicious kulfi! Here are some tasty recipes that you could try making at home to cool off from the summer heat this weekend!
1.Malai Kulfi
This is the most popular variety of kulfi and is a favourite with everyone. Combine 2 ½ cups of full-fat milk, ½ cup condensed milk, and 1/4th cup milk powder in a deep non-stick pan, mix well and bring to boil. Add ½ tsp of cardamom powder and mix well and cook on a medium flame for about 25 minutes. Turn off the flame and allow the mix to cool down before pouring into 6 kulfi moulds and freeze until firm.
2.Mango Kulfi
This summery dessert is an irresistible combination of fresh, sweet mangoes and kulfi. Mix ¼ tsp of saffron strands in 1 tsp of warm milk and keep aside. Next dissolve 1 tbsp. of cornflour in 2 tbsp. water and keep aside. Heat 4 ½ cups of full-fat milk in a deep non-stick pan and bring to boil whole stirring occasionally. To this, add the cornflour-water mix and 5 tbsp. of sugar and cook on a slow flame for 25 minutes. Switch off the flame and let the mixture cool down. Add ½ cup of fresh mango pulp, the saffron mix, and 1/4th tsp cardamom powder and whisk well. Add ½ cup of fresh mangoes and pour entire mixture into 11 kulfi moulds and freeze until firm.
3.Fig Yogurt Kulfi
This low-calorie dessert is perfect for those watching out for the extra calories. Combine 2 cups of fresh low fat curd, ½ tbsp. sugar substitute, 1 ½ cups of fig puree, and ½ cup of finely chopped figs and mix well and freeze in 4 kulfi moulds until firm.
4.Oats and Walnut Kulfi
A high-fibre, crunchy take on the traditional kulfi recipe. Heat 500 ml full cream milk and 2 tsp sugar in a deep non-stick pan and bring to boil. Then simmer on low flame for 15 minutes to allow it to thicken. Add 2 tbsp. of sweetened condensed milk, ½ cup crushed oats, and 1 tbsp. chopped walnuts and mix well. Once cool, pour into 4 kulfi moulds and freeze until firm.
5.Kesar Pista Kulfi
Another favourite variety of the kulfi, this one is a summer classic! Mix 1 tbsp. of cornflour in 2 tbsp. of water and keep aside. Mix a few saffron stands in 1 tbsp. of warm milk and keep aside. Add 4 cups of full-fat milk and 5 tbsp. of sugar in a deep, non-stick pan and bring to boil. Add the cornflour mix and cook on medium flame for 20 minutes. Once it cools down, add the saffron mix, ½ cup chopped pistachios, and 1/4th tsp cardamom powder and mix well before pouring into 7 kulfi moulds to freeze.
6.Rose Kulfi
Soak 15g of dry rose petals in warm water and then make a paste using a mortar and pestle, and set aside. Boil 1.5 litres of milk in a deep, non-stick pan till it thickens and reduces to 1/3rd the original quantity. Add the rose petal paste, 250g sugar, 1 tin of sweetened condensed milk, and simmer for about 5 minutes. Cool the mixture add 15 ml rose syrup and chopped almond slivers, and pour into kulfi moulds and freeze.
7.Strawberry Kulfi
Microwave 350g of evaporated milk in a large bowl for a minute and then add 400g of condensed milk to it and mix well. Next add ½ cup of heavy cream and mix well and set aside. Remove stalks of around 30-35 big strawberries and pulse them in a blender with 3 tbsp. of sugar into a smooth puree. Strain this puree and add it to the milk mixture from earlier. Add ¾ tsp strawberry extract, crushed seeds of about 12 green cardamom pods, and an optional pink food colour. Mix it well and pour into kulfi moulds and freeze until firm.
1.Malai Kulfi
This is the most popular variety of kulfi and is a favourite with everyone. Combine 2 ½ cups of full-fat milk, ½ cup condensed milk, and 1/4th cup milk powder in a deep non-stick pan, mix well and bring to boil. Add ½ tsp of cardamom powder and mix well and cook on a medium flame for about 25 minutes. Turn off the flame and allow the mix to cool down before pouring into 6 kulfi moulds and freeze until firm.
2.Mango Kulfi
This summery dessert is an irresistible combination of fresh, sweet mangoes and kulfi. Mix ¼ tsp of saffron strands in 1 tsp of warm milk and keep aside. Next dissolve 1 tbsp. of cornflour in 2 tbsp. water and keep aside. Heat 4 ½ cups of full-fat milk in a deep non-stick pan and bring to boil whole stirring occasionally. To this, add the cornflour-water mix and 5 tbsp. of sugar and cook on a slow flame for 25 minutes. Switch off the flame and let the mixture cool down. Add ½ cup of fresh mango pulp, the saffron mix, and 1/4th tsp cardamom powder and whisk well. Add ½ cup of fresh mangoes and pour entire mixture into 11 kulfi moulds and freeze until firm.
3.Fig Yogurt Kulfi
This low-calorie dessert is perfect for those watching out for the extra calories. Combine 2 cups of fresh low fat curd, ½ tbsp. sugar substitute, 1 ½ cups of fig puree, and ½ cup of finely chopped figs and mix well and freeze in 4 kulfi moulds until firm.
4.Oats and Walnut Kulfi
A high-fibre, crunchy take on the traditional kulfi recipe. Heat 500 ml full cream milk and 2 tsp sugar in a deep non-stick pan and bring to boil. Then simmer on low flame for 15 minutes to allow it to thicken. Add 2 tbsp. of sweetened condensed milk, ½ cup crushed oats, and 1 tbsp. chopped walnuts and mix well. Once cool, pour into 4 kulfi moulds and freeze until firm.
5.Kesar Pista Kulfi
Another favourite variety of the kulfi, this one is a summer classic! Mix 1 tbsp. of cornflour in 2 tbsp. of water and keep aside. Mix a few saffron stands in 1 tbsp. of warm milk and keep aside. Add 4 cups of full-fat milk and 5 tbsp. of sugar in a deep, non-stick pan and bring to boil. Add the cornflour mix and cook on medium flame for 20 minutes. Once it cools down, add the saffron mix, ½ cup chopped pistachios, and 1/4th tsp cardamom powder and mix well before pouring into 7 kulfi moulds to freeze.
6.Rose Kulfi
Soak 15g of dry rose petals in warm water and then make a paste using a mortar and pestle, and set aside. Boil 1.5 litres of milk in a deep, non-stick pan till it thickens and reduces to 1/3rd the original quantity. Add the rose petal paste, 250g sugar, 1 tin of sweetened condensed milk, and simmer for about 5 minutes. Cool the mixture add 15 ml rose syrup and chopped almond slivers, and pour into kulfi moulds and freeze.
7.Strawberry Kulfi
Microwave 350g of evaporated milk in a large bowl for a minute and then add 400g of condensed milk to it and mix well. Next add ½ cup of heavy cream and mix well and set aside. Remove stalks of around 30-35 big strawberries and pulse them in a blender with 3 tbsp. of sugar into a smooth puree. Strain this puree and add it to the milk mixture from earlier. Add ¾ tsp strawberry extract, crushed seeds of about 12 green cardamom pods, and an optional pink food colour. Mix it well and pour into kulfi moulds and freeze until firm.
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