Kulfi Ice Cream
Components:
- Four cups of whole milk
- Half a cup of condensed milk with added sugar
- 1/4 cup of sugar powder
- 1/4 teaspoon of cardamom, powdered
- 1/4 cup of chopped cashews, almonds, and pistachios
- Strands of saffron as a garnish (optional)
- Optional garnish: chopped pistachios
Instructions:
Firstly, simmer the milk.
Heat the whole milk in a heavy-bottomed saucepan over medium heat until it begins to simmer.
Lower the heat to low and simmer the milk until it has reduced to roughly half its original volume (about 30 to 40 minutes), stirring often to avoid burning.
2. Add spices and sweeteners:
To the reduced milk, add the ground cardamom, powdered sugar, sweetened condensed milk, and chopped cashews, almonds, and pistachios.
Mix thoroughly to incorporate all the ingredients.
Simmer the mixture for ten to fifteen more minutes, stirring now and again, until it thickens a little.
3. Allow the mixture to cool:
After turning off the heat, let the mixture cool to room temperature in the saucepan.
Put the Kulfi to sleep:
Pour the mixture into little cups or popsicle molds after it has cooled.
Place popsicle sticks in the middle of each cup or mold.
To ensure the kulfi is fully frozen, place the molds or cups in the freezer and leave them there for at least 6 hours.
Serve:
After the kulfi has frozen, take it out of the cups or molds.
Before serving, garnish with chopped pistachios and saffron strands, if preferred.
With the ideal balance of cardamom, nuts, and saffron, this Kulfi Ice Cream is a rich, creamy, and fragrant treat. Savor this classic Indian dessert as a decadent and revitalizing snack!