Best Kewra Kulfi Indian Ice Cream Recipes

KULFI RECIPE

Steps:

• Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
• Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
• After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
• Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
• Lower the flame completely and pour this to the pot. Keep stirring and boil.
• Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
• Pour cream if using and Cook for 6 to 8 minutess more. Keep stirring. Under 8 mins it turns thick. It should be of pouring consistency.
• Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
• Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
• Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
• Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.

KULFI (INDIAN ICE CREAM)

Steps:

• 1. Chop up the pistachio nuts until they are in little bits, not too finely though or the finished kulfi will lose some of the wanted course texture.
• 2. Then place into a saucepan and add the other ingredients, carefully bring to the boil, as milk and cream boils at a lower temperature and will rise quickly in the saucepan.
• 3. While the mixture is simmering, stir slowly for about 1 minute until the ingredients are well blended in.
• 4. Allow to cool then whisk the mixture or use a hand blender to make the mixture even smoother, then pour the mixture into popsicle mould's, special kulfi mould's, brioche (French bread) mould's or even half coconut shells and freeze for 6 hours.
• 5. Before you serve the kulfi, dip the mould into warm water for several seconds so that the ice-cream is easier to remove and garnish with fine ground pistachios.
• 6. Of course kulfi can be made with fruits blended in as well and a popular choice is to use mangoes, add small to medium sized chunks of mango to the mixture after its taken off the heat and fold in, then freeze as normal.

KEWRA KULFI (INDIAN ICE CREAM)

Steps:

• Heat the milk in a large sauce pan, until it reduces to half.
• Add grounded cardamom, strands of saffron, Kewra essence, sugar& nuts.
• Boil until the milk thickens.
• Allow it to cool and then pour into an ice cream mould.
• Top with the remaining pistachio nuts and place in the freezer for 4-5 hours.

INDIAN ICE CREAM (KULFI)

Steps:

• Remove labels from cans of evaporated milk and put the cans in pan with tight fitting lid. Fill the pan with water to reach three quarters up the cans.Bring to a boil, cover and simmer for 20 minutes. When cool, remove and chill cans in fridge 24 hours.
• Open cans and empty milk into a large, chilled bowl. Whisk until it doubles in quantity, then fold in whisked egg whites and confectioners' sugar.
• Gently fold in remaining ingredients, seal the bowl with plastic wrap and leave in freezer 1 hour.
• Remove the ice cream from freezer,and mix well with a fork. Transfer to a freezer container and return to the freezer for a final setting. Remove from freezer 10 minutes before serving in scoops.