Kulfi has been a favorite dish for everyone – young and old. Summer means relishing varieties of mouth-watering Kulfi. Preparing your favorite Kulfi flavor at home is not as difficult as you think. Here are some of the popular varieties for you, select your favorite Kulfi recipe, and get started.
Here is the basic recipe and you may further add flavor to prepare the Kulfi of your choice.
Take 1 litre of fresh full cream milk and put it to simmer. Keep stirring it until it is reduced to about a third of the initial amount. Keep scraping the sides and stirring so that it doesn’t stick to the pan. Cook it to thick consistency and color turns light brown. It is important to keep the color consistent, so your Kulfi has even color.
Turn the flame off and add 70gm (1/3 rd of a cup) sugar and ¼ teaspoon cardamom powder. Mix it well to spread the flavor evenly. Let the milk cool down completely. You can increase or decrease the amount of sugar according to your taste.
Once this semi-solid preparation is completely cooled down, fill it in Kulfi moulds of glass, plastic, aluminum, or steel. Freeze them for about four hours and serve them fresh to get the perfect texture and that great taste.
Game Changers – don’t restrict your imagination
- Vanilla Kulfi– The basic procedure for making Kulfi remains the same as described above. All you need to do is once the milk reaches thick consistency, add sugar according to taste and vanilla essence in small quantity. Mix it well, and Vanilla Kulfi is ready. If you plate this Kulfi by cutting it to round pieces, garnish it with pistachios and almonds.
- Dry Fruit Kulfi– This is another popular type of Kulfi. Add a handful of chopped nuts almond, cashew, and pistachios to the basic Kulfi recipe procedure after you add cardamom powder to the mixture. Stir it well and refrigerate the mixture in moulds and enjoy rich creamy and succulent dry fruit Kulfi.
- Mango Kulfi– This summer delight is a must to make. Once your basic preparation of Kulfi is done peel, cut, pulp, and strain your favorite variety of Alphonso mangoes and add it to the mixture of thickened milk a few minutes before you turn off the flame. Then allow it to cool. Blend the mixture to smooth and creamy paste, pour the mixture into the moulds and refrigerate for a few hours. Your mango Kulfi is ready to serve.
- Kesar Pista – Soak Kesar (saffron) separately in a spoonful of milk and add this solution to simmering milk. Once it lends the color and flavor, add a handful of chopped pistachios before you turn off the flame.
We hope this Kulfi recipes list opens up the treasure of cool desserts that make the scorching summer easier for you. Try making these yummy Kulfis at your home and enjoy these cool and healthy delicacies.
