Indian Kulfi ice cream

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5 Responses

  1. Sonia Mehrotra says:

    Hi Anders,
    Found your kulfi recipe?….thanks for the link. I am now compelled to share my version of the shortcut ..please do give it a try. Been making it this way for the last 20 odd years!

    KULFI
    1 can condensed milk
    3 cans evaporated milk
    25-30 cashews (40 -50gm)
    2 tsp cardamom powder
    Few stands of saffron soaked in 1 tbsp milk(optional)
    Mixed chopped nuts

    Grind cashew to a paste In a mixer /blender after soaking in milk for a few minutes. Add all the milk Cans to the mixer/ blender and give it a quick churn just to mix every thing. Pour in a jug and Add cardamom, saffron and chopped nuts and mix well. Freeze in mould of your choice.

  2. Louise Saldanha says:

    Thanks for the website, love reading the different recipes. Here is my recipe for Indian Kulfi, please try it.

    1 Tin condensed milk, 1 Tin evaporated milk, 3 Tins Nestle Cream, 1 cup ground cashewnuts, 1/2 cup ground pistachios, 10 whole pods cardamom (ground), 4 to 5 slices white bread, corners removed, 2 to 3 tablespoons sugar or to taste and a small pinch of pink salt (brings out the flavour of the Kulfi).

    Soak the bread in the evaporated milk and then grind in the blender. In a big bowl beat the condensed milk and cream with an electric hand beater. Add the remaining ingredients. Pour into kulfi containers and freeze. Serves 15 to 20 people. Alternatively place the mixture into a Tupperware Gel Ring Mould and freeze. Looks pretty when unmoulded on a glass platter. Enjoy!!!!

    PS: you may think it’s weird to add bread to an icecream recipe but it prevents ice crystals forming.

    • Anders says:

      Thanks Louise! Your recipe looks interesting: it’s the first time I come across bread used like this in ice creams!

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