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Kulfi | The Best Kulfi Recipe Ever | Easy To Make
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RECIPE
INGREDIENTS
1 large pinch saffron, soaked in 2 tablespoons warm milk for 30 minutes
2 liters whole milk, or full-cream milk (about 8 cups)
60 grams sugar, (about 3 tablespoons)
5 green cardamom pods, seeds ground to a powder, husks discarded
10 almonds, soaked, peeled, and slivered
COOKING METHOD
- Place a heavy kadhi or wok on medium heat. Pour in milk and bring to a boil. Reduce heat and cook, stirring often (ensuring that the milk does not catch the bottom of the kadhai), till the milk has reduced by more than half (to about 850 ml). This should take 40 to 50 minutes. Remove from heat.
- Add sugar and stir well to dissolve completely. Toss in cardamom powder, saffron with soaking milk, and almonds. Stir; let cool to room temperature.
- Pour into kulfi moulds, leaving at least a ½-inch gap at the top, so that the kulfi has space to expand when it freezes. Place in the freezer overnight, or for at least 8 hours.
- To serve, dip bottom half of the mould in warm water for 1 to 2 seconds. Then unscrew cap and roll the mould in your palms so that the kulfi slides out.
- Place a heavy kadhi or wok on medium heat. Pour in milk and bring to a boil. Reduce heat and cook, stirring often (ensuring that the milk does not catch the bottom of the kadhai), till the milk has reduced by more than half (to about 850 ml). This should take 40 to 50 minutes. Remove from heat.
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