Kulfi is a traditional dessert from the Indian sub-continent that is similar to ice cream, only denser and more icy. 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 like 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