Kulfi is a traditional dessert from the Indian sub-continent that is similar to ice cream, only denser and icier. You may not think that sounds overly appealing – after all, that’s exactly what you’re trying to avoid when making ice cream. I decided to give this kulfi recipe a try anyway as I’ve heard good things about it. The end result was really pleasing. It was about 40°C in Melbourne when I made this recipe so it was challenging to take a decent photo. But what I discovered was this kulfi is so good on a hot day. Really refreshing and tastes fantastic. I can see why it’s so popular in countries like India where it is so hot.
Traditional methods of making kulfi are very time consuming and require you to stir the milk base for around an hour until it reduces. Making the kulfi is easier. It also doesn’t require any specialist equipment like an ice cream machine although you to have to spend 10 minutes watching over your milk base as it simmers. You need to always be stirring.
Alternative flavours and add-ins for this Kulfi Recipe
You don’t need to limit yourself to cashews as I did. Other popular flavours you can add include pistachio, mango, cardamon, or rose.
To find out more about Kulfi take a look at this link on Wikipedia: https://en.wikipedia.org/wiki/Kulfi
Cashew Kulfi Recipe
- 2 cups full cream milk
- 1/2 cup condensed milk
- 1/3 cup dry milk powder
- 1 Tbsp white sugar
- 1 pinch saffron threads
- 1/4 cup chopped cashews
- Stir the milk, condensed milk, and dry milk powder together in a large saucepan until boiling.
- Add sugar and saffron to the boiling milk then reduce heat to low, Stir milk almost constantly for 10 minutes whilst it simmers. Remove from heat and allow to cool then stir in the cashews.
- Pour the mixture into kulfi molds or popsicle moulds and freeze until hardened.