This recipe is the quickest of all my ice cream type of recipes and the taste is amazing and so is the texture. Kulfi is usually made with milk, this recipe is an experiment. I had a litre of Amul whipped cream, so I used it to make the kulfi. There are several flavour combination you can try, this recipe is just 1 of them. Everyone at home really loved it some even had second helpings of it!
Kulfi is basically an Indian version of an ice cream, it usually is flavoured with Indian Spices such as Cardamom or Elaichi, Kesar or Saffron or with an addition of dried fruits such as Pista, Almonds and so on. The cooking time is only 10 minutes. The kulfi sets very soft yet it doesn’t melt. This is a plus point when you add dairy whitener. I haven’t actually added malai to this. I have used a can of sweetened condensed milk, so it isn’t excessively sweet either. Adding corn flour gives it a binding, try getting a good brand of saffron for this.
You need to give it at least 10 hours to set. Overnight might do, depending on the climate in your region.
Let me know how the recipe is.
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Kesar Elaichi Malai Kulfi
This recipe is the quickest of all my ice cream type of recipes and the taste is amazing and so is the texture. Kulfi is usually made with milk, this recipe is an experiment. I had a litre of Amul whipped cream, so I used it to make the kulfi. There are several flavour combination you can try, this recipe is just 1 of them. Everyone at home really loved it some even had second helpings of it!
Ingredients
- 1 litre Amul whipped cream
- 4 tablespoons of Dairy Whitener powder
- 400 grams can of condensed milk
- 6-8 crushed green cardamoms
- Generous pinch of kesar
- 2 tablespoons of corn flour
Instructions
Steps to make the Kesar Malai Kulfi
- In a non stick pan, add a little bit of water, to this add 1 litre of Amul whipped cream
- Add 4 tablespoons of Dairy Whitener powder to this and mix well using a rubber spatula
- Next add a 400 grams can of condensed milk
- Keep stirring the edges to remove the malai that is forming in the side of the kadai and mix it in
- Add 6-8 crushed green cardamoms
- At the 8 minute mark take about 2 ladles of the warmed cream mixture in a bowl and mix in the corn flour, make it into a sticky paste
- Turn the heat off, at the 9th minute mark it is boiled and has thickened
- Now add a generous pinch of kesar
- I have used a masher to blend all the lumps, this helps in creaming and churning it as well
- Mix well and check whether any more lumps remain
- Turn it off and keep it to cool, to a warm touch it takes about 15-20 minutes
- I have only 6 ice cream moulds, so I set the remaining quantity into a bread pan
- Keep it in a freezer for at least 10 hours
- Before serving microwave some water in a mug and the dip the mould in to the cup to release it easily from the mould
- The kulfi has a very silky texture, everyone at home really loved it!
