Tuesday, August 21, 2012

Almond Pistachio Kulfi (Indian Icecream)

Kulfi is a dessert that was bought always from shops. Never realised it can be made at home.Yesterday, for the first time i tried it home and it turned out to be  a super hit. Everyone at home , including my mom loved it. Here I am sharing  the recipe with you. My kulfi is medium sweet. If u want it sweeter add an extra tbsp of sugar. The recipe gives four pots of the size as shown in picture

Ingredients :
Milk full cream.          1/2 lit.
Sugar.                        3 tbsp
Cream.                       100 ml
Pistachio  flakes.        2tsp
Almond.   flakes.         2tsp
Cardamom pd.           2 large pinches
Saffron.                      a few strands


  1. Boil milk in a heavy bottomed pan. 
  2. Take out 2tbsp milk and soak saffron strands in it.
  3. Simmer  rest of the milk on slow heat till reduced to half.
  4. Remember to stir constantly so that milk doesn't stick to the bottom of the pan.
  5. Every time layer of cream (malai) forms on milk, remove it and keep it in a separate bowl.
  6. Once  the milk reduces to half, remove from fire.
  7. Add saffron milk and sugar . Stir till sugar dissolves.
  8. Let it cool to room temperature.
  9. Now add cream and mix well. I used Amul. *
  10. Break the malai that we had kept separately, into small bits and add it to the above mixture.
  11. Now mix cardamom pd., almond and pistachio flakes .
  12. Keep it in the freezer to set. Mine took 7-8 hours to set.
  13. You can freeze it in kulfi moulds or earthen pots like I did. Cover the pots with aluminium foil.
  14. To unmould dip the bottom of the mould in hot water for a second or two. Now run a sharp knife around the edges of kulfi and over turn the mould on a plate. It will pop out.
  15. Cut and serve.

* I used only the thick part of Amul cream. To do that ,pour the entire contents of tetra pack(200ml) into a bowl and  use the thick part for this recipe. Remaining cream you can store in the fridge in an air tight container and use it later .