Kulfi or Qulfi is a frozen dairy dessert originating in the Indian subcontinent in the 16th century. It is often described as "traditional Indian ice cream. It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in restaurants serving cuisines from the Indian subcontinent around the world.
Prep time: 10 minutes Cooking time: 55 minutes Total: 60 minutes Serving: 4 persons
Ingredients:
6 cups Full fat whole milk
150-160 grams Mawa (Khoya or evaporated milk)
4-6 tbsp Regular Sugar or Cane Sugar
20 Almonds
8 Green Cardamom
2 tbsp Kewra water or rose water
4-5 tbsp Gulkan Rose Petal Leaves Sweetened
4 pinch saffron
Steps
In a wide pan or Kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
Grate the khoya or crumble it very well. There should be no large pieces or lumps. Powder the almonds to a semi-fine consistency in a dry grinder or in a mortar pestle. keep both of them aside.
After 18 or 20 mins, add sugar to the milk and stir well. Also, keep on scraping the milk solids from the sides and keep them adding to the simmering milk.
When the sugar has dissolved and after 3 to 4 mins add the gulkand and mix well. You have to keep on stirring for some minutes till the milk thickens. In case you see small lumps, then just break them with the spatula or spoon.
After 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds, and cardamom powder.
Stir very well and just simmer for a minute or two on a low flame. Keep on stirring so that the khoya/evaporated milk is distributed evenly.
Switch off the flame. Add the kewra water or rose water and crushed saffron.
Let the mixture cool. Then pour the mixture in kulfi molds or in serving bowls or in a tray or in shot glasses. Scrape the milk solids also from the sides and add them to the bowl.
Cover with lids or aluminum foil and keep it in the freezer till it sets.
Once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. You can also rub the mold or glasses between your palms or dip in some warm water and quickly remove them. Remove on a plate. and serve immediately.