Kulfi is a traditional Indian frozen dessert that bears a similarity to ice cream. It's made by slow-cooking milk and sugar until it's condensed, then adding flavors such as pistachio, saffron, rose, mango or cardamom, and freezing the mixture in molds.
Its texture is denser than regular ice cream due to the unique preparation method where the mixture is not churned. This results in a deliciously rich and creamy dessert that melts slowly, providing you plenty of time to savor its exquisite flavors.
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
Can I use cream to make kulfi?
Can I use condensed milk instead of fresh milk?
Why didn't my kulfi set properly?
My Kulfi has ice crystals, what did I do wrong?
What can I use if I don’t have kulfi molds?
Can I add fruits to my kulfi?
When should I add the sugar?
How long does it take for the kulfi to set?
Why does my kulfi taste burnt?
Can I add chocolate to my kulfi?
Allowed on these diets
Contains these allergens
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