The Secrets to the Best Kulfi Ice Cream
I scream, you scream we all scream for KULFI! I know, I know swimsuit season, getting healthy, slimming down…. But you don’t have to give up your all your favorite desserts. This cold sweet treat is decadent and delicious, and a little goes a long way. There are dozens of versions of Kulfi with recipes ranging in milks, add- ins and serving suggestions. After lots of diligent research (a.k.a. taste testing) we discovered the best Kulfi is the one you are eating! But the best ones to make this summer hit these two crucial points:
- Requires minimal time in the kitchen
- Makes enough to share
That’s it! You can choose your favorite flavors and toppings- for us it’s the simple saffron, cardamom version (a.k.a. Malai Kulfi). Here’s a quick and easy recipe for your summer sweet fix.
2 cups double cream (or 1 cup greek yogurt and 1 cup heavy cream)
¼ cup (60 ml) condensed milk
¼ tsp Saffron strands (Kesar)
2 teaspoons ground cardamom
½ cup chopped almonds and pistachios, plus more for sprinkling on top
1-2 Tablespoons edible rose petals, optional
In a pot add one cup of the double cream, condensed milk, saffron and cardamom and bring to a boil. Remove and let sit for 10 minutes. Strain.
While that is cooling take the other cup of double cream and whip to stiff peaks.
Add the condensed milk, and fold in the chopped nuts and 1 tablespoon of the rose petals. Place into individual ramekins or ice cream dishes or a loaf pan lined with plastic wrap.
Freeze for 5 hours or overnight. Serve with a sprinkling of nuts and rose petals on top for garnish. If you used a loaf pan mold you should turn it over and remove the plastic and slice with a sharp, hot knife and serve immediately.
Craving more Kulfi? Get creative and try these other flavors:
Saffron and Pistachio Kulfi, Paan Kulfi, Almond and Raisin Kulfi, Chocolate Kulfi, Coconut Kulfi, Cardamom Kulfi, Mixed Fruit Kulfi
