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 Kulfi

A simple and easy recipe for delicious kulfi made from khoya (solid compounds of milk made from mawa or dry steam) with step-by-step photos.

Prep Time: 5 mins     Cook Time: 30 mins              Total Time: 35 mins              Serve:3

In hot summers in Pakistan and India, kulfi, which is a frozen Pakistan and Indian dessert, is in high demand. I still remember Kulfi (the Kulfi seller) carrying a large earthen pot on his head and selling it from house to house.

During the warmer months of April and May, we would always stop and ask for a key. He would take the key out of the molds and cut it into large serving leaves. In those days there were no plastic plates and hence eco-friendly.

Now the shopkeepers here will offer us kulfi phaloda (corn starch vermicelli), vegetable seeds, and rose syrup. They had a variety of keywords and I was always confused about which one to call.

As a family, kulfi was a favorite dessert. That's why not only my mother used to make different types of locks but my father also used to take mixed locks from the nearest locksmith shop on his way home from work. So it is up to the family to prepare and present the key.

There are several ways to make a key. It is traditionally made from condensed milk to rubbish. It can also be made with condensed milk.

Here, as mentioned above, I have added Khoya (Mawa). Lost milk is full of vapor and gives the kulfi a lot of flavor and taste.

This keychain recipe is very simple and does not take much time. I have added pistachios and almonds as nuts. But then you can add your favorite dried fruits like cashews and raisins.

Try this recipe and you will love it because of its simplicity, simplicity, and excellent taste and texture.

Ingredients

• 1.      3 cups whole fat whole milk or 750 ml
• 2.      75 to 80 grams of mawa (lost or evaporated milk), about 3.5 to 4 tablespoons of mawa
• 3.      Adjust 2 to 3 tablespoons organic unrefined sugarcane sugar or regular sugar, as needed. (I added 3 tablespoons unrefined sugarcane sugar)
• 4.      1.5 tablespoons rice flour or 1 tablespoon cornflour
• 5.      3 tablespoons milk to dissolve rice flour or cornflour
• 6.      20 salted pistachios without peel
• 7.      20 Almonds
• 8.      4 green cardamoms, powder in mortar, mussels
• 9.      1 teaspoon bitter water (pandanus or screw pine) or rose water or a drop of bitter essence or rose essence
• 10.  2 pinches of saffron, crushed.

How to make Kulfi Recipe with Khoya?

Preparation

• 1.      Heat the milk in a wide pan or skillet over low heat for at least 18 to 20 minutes. During this time the milk will become less and thicker.
• 2.      Dissolve rice flour or corn starch in 3 tablespoons of milk. Mix very well. Set aside I prefer rice flour over corn starch to thicken the kulfi because it gives a creamy texture.
• 3.      Grind the khoya or crush it well. There should be no large lumps or lumps. Powder the pistachios and almonds in a dry grinder or mortar pastel on a semi-fine consistency. Put them both aside.
• 4.      After 18 or 20 minutes, add sugar to the milk and stir well. Also, scrape off the milk solids from the sides and add them to the boiling milk.
• 5.      When the sugar dissolves and after 3 to 4 minutes add rice flour paste or corn starch paste. Add rice flour paste and keep stirring so that no lumps form. You have to keep stirring for a few minutes until the milk thickens. Just break them with a spatula or spoon if you see small lumps.
• 6.      After 4 to 5 minutes, when the mixture thickens, add crushed mawa / khoya, crushed almonds + pistachios, and cardamom powder.
• 7.      Stir well and simmer on low heat for one or two minutes. Keep stirring so that the lost milk is evenly distributed.
• 8.      Turn off the flame. Add water or rose water and crushed saffron.
• 9.      Allow the mixture to cool. Then pour the mixture into lock molds or serving cups or trays or shot glasses. Scrape off the milk solids from the sides and put them in the glass.
• 10.  Cover with lids or aluminum foil and store in the freezer until set.
• 11.  Once the key is set properly, remove the key by sliding the butter knife over the edges. You can also rub the mold or glass between your palms or take it out quickly by dipping it in some warm water. Remove to a plate. Cut into pieces and serve immediately. You can also serve the kulfi directly in serving bowls or glasses. You can also add it to the leftovers.

Instructions
Reducing milk and preparing ice cream

1.      Heat the milk in a wide pan or skillet over low heat for at least 18 to 20 minutes. During this time the milk will become less and thicker.

2.      Grind the lost or grind well. Set aside Powder the pistachios and almonds in a dry grinder or mortar pastel on a semi-fine consistency. Put them both aside.

3.      Grind cardamom beans in a mortar and pestle. Dispose of straw.

4.      Dissolve 3 tablespoons of rice flour or corn starch in milk. Mix very well. Set aside

Making Kulfi

1.      After 18 to 20 minutes, add sugar and stir.

2.      Let the sugar dissolve and after 3 to 4 minutes add rice flour paste or corn starch paste.

3.      After applying the paste, keep stirring so that no lumps form.

4.      The whole mixture should be lump-free, so keep shaking.

5.      After 4 to 5 minutes, when the mixture thickens, add cardamom powder along with crushed almonds and pistachios.

6.      Stir well and simmer on low heat for one or two minutes. Keep shaking so that the lost (mawa) is evenly distributed.

7.      Turn off the flame.

8.      Add peanut butter or rose water and crushed saffron.

9.      Allow the mixture to cool.

10.  Then pour the mixture into key molds or serving bowls or trays.

11.  Freeze the lock. Once the key is set, slide the butter knife over the edges and take it off.

12.  Remove to a plate. Cut into pieces and serve immediately. You can also serve directly in serving bowls or glasses.

Tips For Homemade Kulfi

Is Kulfi healthier than ice cream?

Popular in Pakistan and India, Kulfi is a healthier version of ice cream, with the exception of eggs and preservatives that favor only milk, sugar, and natural flavors. They also leave out the amazing addition of air, which makes Corina's ice cream richer and more creamy than regular dairy desserts, while prolonging its frozen quality.

What's the difference between Kulfi and ice cream?

Unlike ice cream, kulfi is not whipped, resulting in a solid, dense dessert like frozen custard. As such, it is sometimes considered a separate category of dessert based on frozen dairy. The density of ice cream melts it more slowly than ice cream.

Why is salt added or mixed in kulfi?

Adding salt lowers the freezing temperature of the water and for winter roads, this means that the water will not freeze so easily. For our ice cream and ice cream, it allows the mixture to cool around the ice cream and ice cream.

Why is my kulfi not freezing?

Mix everything in a blender and freeze. I know people add bread, etc. to make sure there are no ice crystals on the ice, but I think the key is that the milk has a really thick consistency. Once the milk is really thick, there will be no ice and the ice cubes will freeze completely.

 

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