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I'm Indian and have had Kulfi in India, and here in the states too many times to count. This recipe is excellent and is as close as you can get (if not exact) to real Kulfi from Idian Restaurants... and it's super easy! (Just fyi, it's supposed to be a little icy and hard, and not creamy like vanilla ice cream). For the "other flavoring", if you want to make "Elachi Kulfi", use the seeds from dried green cardamom ("elaichi"). Grind about 10 cardamom pods worth of seeds (without the shell) using a mortar and pestle to near powder and mix all the grounds in if using popsicle molds. I, on the other hand, just used a 9x13 casserole dish and cut into squares when the Kulfi set. If you're doing it like this, take half of cardamom grounds and mix that into the liquid. Then sprinkle the rest on top so they float. You can also sprinkle on pistachio grounds as well. Very authentic! Thanks spatchcock!
I made this tonight because I LOVE kulfi. I tweaked the recipe as follows: For a first test run I only made half the recipe. To that, I added the slice of bread another reviewer recommended as well as pistachios (about a handful) and lots of freshly ground cardamom (about 20 pods). This came out beautiful and JUST like the best Kulfis I have had at Indian restaurants. I will definifetly be making this again!
One word: fabulous! This is quite versatile-- and if you want to make different flavors, can easily split up the milk mixture to different bowls to flavor with different extracts and seasonings. I did one large batch with regular evaporated milk, regular SCM, and half & half and flavored with 2 tsp vanilla and a few shakes of cardamom. I froze them in two sets of 6 Ikea pop molds and had leftover which fit into 5 more silicon cupcake molds-- and found I liked them better because they're easier to extract and don't require sitting in hot water. Next time, I will make these by placing the silicon cupcake "papers" in a cupcake pan then freeze the entire thing-- and maybe add cocoa powder or chocolate extract, perhaps some shredded coconut and almonds! Thanks for a fast, easy, and inexpensive summer treat! (EDIT: I forgot to add it in my original review, freezing in the cupcake molds only takes about 4 hours to freeze.)
This is how i make it with one addition: i add a slice of white bread (crusts removed) and i whiz everything together in a blender. you can add pistachios while blending . the bread gives the kulfi a graininess that originally kulfi is supposed to have. also - cardamom is part of the original recipe. you can either ad d in the cardamom seeds while blending or mix them in when freezing. thanks for the recipe.
Delicious! What a great dessert to serve after a rich and spicy Indian dinner. And, it can't get any easier! I followed recipe exactly, used small bowl, and added a tiny bit of ground cinnamon. It is very rich so had leftovers which I plan to serve over fresh fruit this week. Thank you for a great recipe!
This is the exact recipe I use for making Kulfi and it is loved by all my friends ( Indian & non -indians). I Agree with Tdsingh , definately add Cardamoms and I also add finely sliced almonds and few strands of Saffron. Its YUMMYYY!!!!!!
I didn't doctor up this recipe, made as written. The overall flavor was nice, though this froze solid hard, unlike regular icecream, and still after letting this sit for abit on the countertop, this had an icy texture, crunchy, crystalized(sp). I served this with an Indian Cuisine Crock Pot Chicken Vindaloo and Indian Spiced Rice
I wasn't happy with this recipe, but I had also never tried Kulfi before, so it could be that I just don't like it.... I found it too icy, almost like freezerburnt icecream... It was simple to make, I poured it into a bowl and froze, could that be the problem? This would be a fun project with a child,an easy way to make their own ice cream
Try it with Cardemom! Traditional and wonderful!