Kulfi is a traditional Indian dessert. It’s essentially an ice-cream so easy to prepare in advance and perfect after hot & spicy dishes as it’s pleasantly cooling. Traditionally, kulfis are formed in aluminium cone moulds but you could even use individual ice-cream on a stick moulds for picnics or the traditional copper Cannelé moulds from Bordeaux. Here it’s served in a ring mould and filled with seasonal berries as a great seasonal centre piece.
Many thanks to Charulata Kholi for sharing her recipe.
Prep: 30 mins
Vegetarian - using Cow’s milk
4 litres full fat cow’s milk - or 2 litres if using a tin of condensed milk
(1 tin of condensed milk)
150g of caster sugar (Or to taste if using condensed milk)
1 teaspoon green cardamom powder (De-pod, grind / blitz whole pods)
A pinch of saffron (Gently heat - burns very easily - put onto a sheet of A4 paper - once cooled, fold over and it will crush down into a fine powder that is more powerful than just using strands)
2 tablespoons chopped blanched almonds
2 tablespoons chopped pistachios
300 ml double cream
Use a deep non-stick pan and place a glass weight if you have one in the base. Pour over the milk and bring to a gentle simmer and keep stirring and scraping the sides to allow the skin to thicken and condense to become reincorporated into the gently cooking milk.
The milk should gently reduce in volume to around 2 litres, so half in around 30 mins or so, but please keep an eye on the pan and stir regularly.
Slowly add in the sugar and allow it to dissolve - check for taste in case you might like to add more. (If using condensed milk, you can heat the milk and add in the condensed milk and allow to simmer for 10 mins)
Add in the double cream and allow it to heat up for a minute or so.
Optional - If you have a good blender, blitz for a minute to smoothen out the mixture.
(Be careful with the hot milk).
Add in the chopped nuts, cardamom and saffron and cook for a couple of minutes.
Increase the temperature to reach a gentle boil, and then switch off and allow to cool before pouring into the separate ice cream moulds, kulfi moulds or pouring into the cake tin.
Freeze with a cover of cling film and not close to anything that might have a strong flavour as the mixture is quite delicate.
Strawberries or raspberries can be blitzed into a puree to make around 50g and stirred into the cooled mixture to taste prior to freezing.
Fresh mangoes or mango puree can be added to the basic kulfi mix too.
The recipe can be made without nuts.
A light red wine, with fruit fruit aromas would be perfect with the red berries or a bright and light sweet white. For a special occasion, or to make it a special occasion, a Sparkling Crémant de Bordeaux Rosé.