So what is Kulfi?
I will like to think of Kulfi as extremely popular frozen dairy dessert, the traditional Indian Subcontinent ice cream.
Unlike the Western ice cream a Kulfi is never whipped so it is denser and creamier. In fact the creamier the better it takes a longer time to melt.
A Kulfi comes in the traditional flavours of cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer additions like apple, strawberry etc.
Kulfi is likely to have originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas. This is documented in the Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration. Small wonder then that it is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East.
Here I have tried to follow the traditional method of making a Kulfi but used condensed milk to speed up the thickening.
The lengthy process of heating the milk and sugar give the Kulfi a distinctive flavour.
Had it not been the fact that it’s very hot this year and I am running out of the kitchen at the smallest possible pretext I would have made this Kulfi once again, just for pictures in the Kulfi mould. Well maybe next year…this time I am content with my matkas.
Cashew Nut and Almond Kulfi
|Cashew Nut and Almond Kulfi/Qulfi/Khulfi|
Makes 8 medium kulfis
- 6 cups of high fat milk, with cream
- ½ cup cream
- 2 tblspn sugar (if needed)
- ½ tin condensed milk
- 3 tblspn corn flour
- 10 almonds, coarsely chopped
- 15 cashew nuts, coarsely chopped
- A few strands of saffron
- Mix the corn flour in ½ cup of milk and set aside.
- Boil the remaining milk with the sugar.
- Simmer stirring constantly using a slotted spoon till the milk is reduced to half.
- Add the milkmaid and the cream, saffron. Stir and boil for a minute or two.
- Now add the corn flour mixture and bring to boil till the mixture thickens.
- Remove from the flame and let it cool completely.
- Run in the whipper section of the mixer or use the hand mixer with the beaters. Whip well. (Not necessary but I find this way the cream is well distributed).
- In the last round add the almonds and the cashew nuts.
- Transfer to kulfi moulds cover and freeze vertically.
- Once firm the kulfi can be served.
- To serve the kulfi dip the moulds in water then run a knife around the edges. Transfer to a plate.
What else do we have?
Well come back tomorrow to see that…
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