Kulfi

Kulfi is a dessert that needs patience and an eye for detail 'cause it's more than just mixing and freezing. People often make the mistake of rushing the slow-cooking process which can lead to a thin-textured kulfi or burn the milk, ruining the whole dish. Getting the perfect kulfi needs slow cooking the milk to obtain the right consistency and rich flavor. Adding the sugar at the right time, usually once the milk has sufficiently condensed, is also key. People also often add flavors, like cardamom or pistachio, too early. These should be added towards the end to ensure they retain their aroma and taste. It's also important to stir continuously during the cooking to avoid any lumps. For an extra creamy kulfi, some people even add bread puree just before freezing. A big tip, it's not a good idea to cover your molds with aluminum foil. The foil may react with the dairy, altering the taste. Instead, use cling film, or specialty kulfi molds. The texture of kulfi may be denser than ice cream but confusing the desserts is a common blunder. Churning the mixture expecting it to become airy and light like ice cream won't work