Prep time
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Kulfi is a famous milk based Indian Ice cream loaded with nuts and flavored with saffron
Recipe type: Ice Cream
Cuisine: Indian
Serves: 6 People
  • Full Cream Milk: 500 ml
  • Khowa / Mawa / Solidified Milk: 500 g
  • Rice Flour: 3 Tbsp.
  • Pistachios: 15-20
  • Almond: 10
  • Saffron Strand: few
  • Green Cardamom: 3
  • Keora Water: 2-3 drops
  • Sugar: 8 Tbsp.
  1. %Making of Kulfi
  2. Chop Almond and Pistachios and keep those aside.
  3. Grate Khowa / solidified milk and grate it and keep aside.
  4. Now take mil in a deep bottom pan and start boiling it in medium flame.
  5. Keep 4-5 Tbsp. of milk separated and mix Rice flower with the milk and mix vigorously so that no lump formed.
  6. Keep boiling remaining milk until that reduced to half.
  7. Now mix rice flour mixture with the milk and mix that well using a spatula.
  8. Add grated Khowa and mix it properly with the milk.
  9. Keep cooking in medium flame.
  10. At this point mix chopped Almond and Pistachios and after mixing properly add sugar to the mixture.
  11. Now add Crushed Green Cardamom, crushed saffron and Keora water to the mixture and keep mixing everything.
  12. Boiling the milk, colour of Khowa and Saffron will give the mixture a natural creamy yellow colour.
  13. Now switch the flame off and using a ladle fill Kulfi molds with the Kulfi mixture and seal the top either with cap or with aluminium foil.
  14. Fridge Kulfi in deep fridge for 2-3 hours or until Kulfi set completely.
  15. Using a spoon or knife de-mold Kulfi and serve it after sprinkling some Rose syrup and Faluda Sev (if available).
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2016/05/kulfi/