Kulfi is undoubtedly India’s best sweet dessert on a stick. This classic, creamy, traditional Indian ice cream is centuries old and has been passed down from the Mughal kitchens. A rich frozen dessert that is made with reduced full fat milk and flavoured with either cardamom or saffron. Milk is slow cooked on low flame over a long period with constant stirring till it reduces to one third of its original quantity. The reduced milk is slightly thick rabri with bits of malai or top of milk.
Ingredients - Full fat milk - 1.25 lts, Powdered Sugar - 1/3 cup heaped, Cardamom - 4, powdered, Pistachios - 8, roughly chopped (optional), Saffron - few strands, soaked in a tbsp of warm milk for 10 mts.
Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.
Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.
Turn off flame and allow to cool.
Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)
Pour the chilled mixture into kulfi moulds and close the lids.
Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.
Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.
Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.