Kulfi Recipe Without Khoya Recipe ( Homemade Kulfi Powder )

    

Kulfi Recipe Without Khoya | Homemade Kulfi Powder | The Ultimate Frozen Dessert with Step-by-Step Photos and Video

Kulfi is a beloved and delectable frozen treat that has captivated taste buds across the subcontinent and is steadily gaining popularity in Western countries. This creamy dessert is particularly refreshing during the scorching summer months, not only providing a delightful way to cool down but also serving as an appetite stimulant when the heat often dampens cravings.

 

In an era overshadowed by challenges like global warming and climate change, which contribute to increasingly harsh weather conditions, kulfi emerges as a comforting and enjoyable remedy for those seeking respite from the oppressive heat.

 

This particular kulfi recipe stands out by omitting khoya, opting instead for a homemade kulfi powder that intensifies flavor and can be conveniently stored in an airtight jar in the refrigerator for up to a month, always ready for a sweet treat.

For a detailed recipe, watch my video where I explain the steps one by one.

                                              

My latest kulfi Recipe Video:

Main Ingredients in Kulfi:

**Milk:**

The cornerstone of a truly scrumptious kulfi is fresh, full-fat cream milk. Unlike processed alternatives, fresh milk retains its rich, natural qualities, ensuring that your kulfi not only holds its delightful shape but also boasts a robust flavor when frozen. Processed milk, which tends to defrost more quickly, is less suitable for this lavish dessert.

**Sugar:** 

This recipe calls for just a spoonful of granulated sugar, perfectly adjusted to suit personal preferences since the homemade kulfi powder already contributes its own sweetness. For those mindful of their sugar intake, artificial sweeteners can be a suitable alternative.

 

**Kulfi Powder:**

The heart of this kulfi recipe lies in the homemade kulfi powder, which dramatically elevates the dessert's flavor profile. Easy to prepare, it requires only four simple ingredients: a medley of nuts, sugar, fragrant green cardamom, and milk powder. This harmonious blend not only enhances the taste but also enriches the overall kulfi experience, making each bite a creamy delight.

                                           

 You might like this:

Kulfa icecream

Mango icecream

Khoya Kulfi Recipe

Chocobar icecream 

pista kulfi

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How to make kulfi recipe without khoya

Step 1:

Begin by pouring the fresh milk into a pan and allowing it to

Simmer gently for approximately one-quarter. The slow 

cooking process helps concentrate the milk’s flavors, setting

the stage for a richer kulfi  

                                  

Step 2:

In a grinding jar, combine almonds and pistachios, adjusting the proportions based on your preference. For an added crunch, you may include cashew nuts, although my version does not. Next, add in the green cardamoms and a spoonful of sugar.

                     

And blend until you achieve a fine powder. 

                         

Transfer this nutty mixture into a bowl and incorporate full-fat milk powder, mixing thoroughly to create a smooth, aromatic kulfi powder. Set this aside—it'll be the secret weapon for adding depth to your kulfi.

                                         

3rd step:

In another pan, bring the reduced milk to a gentle boil and add more sugar to taste, keeping in mind that the kulfi powder will lend its sweetness. Stir diligently until the sugar has fully dissolved. 

                                   

Gradually introduce the kulfi powder, continuing to stir over medium-low heat to avoid any lumps from forming.

                       

As the mixture thickens into a luscious base, remove it from the heat and allow it to cool completely.

                 

Once cooled, transfer the mixture to the refrigerator for about four hours; this ensures the kulfi remains soft and prevents undesirable crystallization.

                                          

Final step:

For the kulfi molds, I opted for simple plastic glasses covered with foil sheets. The foil acts as an excellent conductor of heat, whether hot or cold. Gently pour the kulfi mixture into the glasses, sealing the tops with the foil sheet.

                             

Insert a kulfi stick (when traditional sticks aren't available, ice cream sticks work beautifully as a substitute).

 

Place the molds in the refrigerator, setting the temperature to freezing point, and allow them to chill for 8 to 12 hours to achieve a perfect set.

                             

After a solid 12-hour freeze, remove the kulfi molds from the refrigerator and let them sit at room temperature for 2-3 minutes to slightly soften. 

Avoid immersing the molds in water, as the hot temperature may cause the kulfi to melt prematurely. Carefully extract the kulfi and place it onto a serving platter.

                

For an added touch, sprinkle crushed nuts over the top and slice it into elegant portions. 

 

To elevate the flavor experience even more, consider garnishing with falooda sev and a few drops of aromatic rooh afza syrup.

Serve immediately and delight in every creamy, flavorful bite of your homemade kulfi! Enjoy!

                                            

                                             

Kulfa Ice-cream Recipe ( Homemade Ice-cream )

                           

Kulfa ice cream || Homemade ice cream Recipe || How to make kulfa ice cream at home with step-by-step photos

Kulfa ice cream is the most popular and delicious frozen ice cream flavor. It is with filled nuts that are found eaten by people of all age groups, especially during the summer weather. I also love to eat it due to its creamy and nutty taste.

Since I came into the cooking field, I always used to think that making kulfi and ice cream at home was probably an art and could only be done by chefs, but my perception was wrong. As time went on, I learned that nothing is difficult to make at home like a market or restaurant; it just takes courage to face challenges and achieve a goal.                             

After trying a few different flavors at home, I decided to make kulfa ice cream that is buttery in texture with a nutty flavor

A combination of pistachio with almonds, and cardamom, along with homemade khoya flavor, is super, especially when the mixture is folded with whipped cream

This delightful dessert recipe of Kulfa Ice Cream can be ready in approximately an hour and frozen in around 8-10 hours.

                               

Recipe notes:

You will need a handful of simple, yet fragrant, ingredients to make kulfi ice cream. The sweetened condensed milk, heavy whipping cream, and chopped nuts are easily available at supermarkets.

1. Green cardamom is an aromatic spice with a wide range of uses. Adding to the kulfi ice cream mixture makes it flavorful
2. But it is optional; you can skip it
3. Condensed milk: using condensed milk in making ice cream gives it a thick and soft texture and is used as a substitute for sugar-I have already shared my condensed milk recipe on the blog, either you can get the recipe on my blog or can buy it from the market, but you can add powdered sugar as well instead of condensed milk, using grainy sugar will increase the iciness 
4. Heavy whipping cream: Choose good-quality heavy cream, and before whipping the cream, it should be chilled and frozen.
5. Homemade ice cream is fresh, delicious, and fun to make. Additionally, you can customize your flavors or use the highest-quality ingredients available. But it can be tricky to get ice cream to have that perfect firm yet creamy consistency that is the trademark of good ice cream. Follow these tips to improve your own ice cream-making technique.e

                                   

Tips:

1. Freeze the container for 24 hours. It needs to be frozen solid!
2. Use more cream and less milk. 
3. Use a solid sweetener. Whereas a liquid sweetener, such as sugar syrup or honey, will increase iciness with its water content
4. Fill your ice cream maker 1/2 to 2/3 full. This is important. The frozen tub where the filling gets churned has only so much freeze to give before it is no longer cold. If there's too much filling, there's not enough chilling, and you don't want soupy ice cream!
5. Keep It Creamy
6. A common complaint about homemade ice cream is that it gets hard and icy when it's stored in the freezer. There are several ways to keep your ice cream from freezing solid in the freezer. Condensed milk or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
7. With a little practice and some good recipes (whether it's classic Vanilla or an adventurous flavor like chocolate ice cream, you'll be well on your way to making delicious homemade ice cream that will delight your friends and family.

For the best result, follow my detailed step-by-step photo instructions and tips.s

For more Similar Recipes:

Mango ice-cream

Pista kulfi

kulfi falooda

Khoya kulfi

If you have tried this Kulfa Ice Cream recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Chop the almonds and pistachios. 

                 

Boil the milk in the pan. Once it starts boiling, add cardamom powder, stir to mix once, and then add condensed milk.

                    

Next, add khoya to the milk. Constantly keep mixing on medium flame until the khoya is dissolved in the milk. Make sure no lumps are present in the milk.

                           

Next, add nuts to the mixture. Keep on stirring until the mixture thickens.

                        

The mixture is ready. Turn off the flame.

                 

Leave it aside for a completely cool   

                       

Once they get cool, whisk them again. 

                    

Take out the cream bowl from the freezer and start whipping using an electric beater. 

                            

Whip the cream till it forms a soft peak.

                             

Combine the cream with a spatula.  

                    

Pour the all mixture into the whipped cream. 

                       

Mix to combine very well using a spatula (not a whisk). Gently fold them together.
                    

Till you reach a silky-smooth consistency 

                             

Pour the ice cream mixture into the air-tight container. Sprinkle some crushed nuts over the mixture.e

Seal it tightly using an airtight lid or a few layers of plastic wrap and stick it in the freezer. Chill for at least 8-10 hours for the ice cream to set properly.

              

Once the ice cream gets to see, take it out of the freezer. Wet the scoop with room temperature water, and scoop out the ice cream into the serving ice cream glass or bowl.

                   

Serve immediately

                                             

Share and enjoy!

                     

Almond Nankhatai Recipe (Almond Cookies )

                   

Almond Naankhatai | Almond Cookie || How to make almond nankhatai with step-by-step photos

Almond Naankhatai is a flaky, sweetened, traditional buttery cookie. In Pakistan, it is known as “Naankhatai” and is very popular. It’s super easy to make, make mouth-melting cookies in no time.

This cookie can be made in various styles and with various ingredients

 You can find out my other version of nankhatai on my blog, naankhati cookie, gram nankhatai

 

Naankhati is best described as an eggless cookie with many variations. You can make these cookies sweet with nuts. They all melt in your mouth and leave you craving more. 

                                                       

Nankhatai has to be prepared with:

Unsalted or salted butter, but I am using homemade unipuff/ shortening. You can make every type of cookie from this shortening that I have already shared in an earlier post on my blog.

Prepared with?

Nankhatai is usually prepared with all-purpose flour and semolina with butter. Here I am using all-purpose flour with a little amount of semolina, shortening, roasted chopped almonds, and icing sugar.         

For the best result, follow my detailed step-by-step photo instructions and tips.

                       
                            

Recipe notes:

To make perfect nankhatai cookies, it's important to remember that all ingredients should be at room temperature. 

Aim for accuracy by weighing all ingredients on a scale, as cup measurements can vary and may not be reliable.

Using shortening is the best choice for these cookies, but if you find it difficult to obtain, you can substitute it with clarified butter.

Feel free to adjust the sugar according to your taste. I used 250 grams, but you can alternatively use an equal amount of icing sugar mixed with the flour.

For more Similar Recipes:

Kulcha cookies

Zeera biscuits

Egg biscuits

                                  

A healthy twist to a classic cookie:

This is my version of the classic Nankhatai or Almond Cookies. I made them healthier by substituting half of the All-Purpose Flour with a little amount of semolina and boosting with chopped roasted almonds. I add a little semolina to add a crunch, and these cookies make the perfect accompaniment to a cup of tea or coffee.

If you have tried this Almond Nankhatai, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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To begin this recipe, firstly, slightly roast the almonds and then chop them. 

                              

Take a mixing bowl to add slightly melted shortening or butter. Whisk it very well with the hand whisker. Next, add icing sugar to the beaten shortening.

                      

Stir to combine both very well with an electric beater or hand whisker until they become creamy and fluffy.

                         

The mixture is ready to add the dry mixture. Keep aside

                             

Mix baking powder, salt, and semolina with the all-purpose flour.

            

Stir to mix up well

                     

Now start sifting half of the dry mixture into the butter mixture along with the cardamom powder.

                         

Keep mixing by adding chopped almonds and the remaining flour mixture. Mix everything well with the hand mixer or a spatula.

            

Some of the almonds are reserved for use later. 

             

Once they turn to crumble. Shift to the work area, start kneading with the help of a palm until the dough is formed.

In case it has difficulty forming the dough

Then just splash a drop of warm milk  

                     

Dough is ready

                   

Put it in the fridge for 10 minutes it will set on its own. Preheat the oven to 350 F or 180 C

                                       

Divide the dough into equal portions. Make small golf-size balls. 

                       

Give it a ball shape.

                          

Place on a cookie-baking lined tray

                        

Prepare all cookies this way.

               

Slightly press the index finger in the middle of the cookie ball.

                       

Pouring yellow food color into each indent of the cookie ball is just optional; you can skip it. Sprinkle some crushed almonds over the cookie.

                        

When done, place the baking tray into the preheated oven. Let them bake for about 30-35 minutes at 180 C or 350°F. Once cookies are done, turn off the oven.

             

Take out the tray from the oven. Let them cool down for about 10 minutes.

                       

Nankhatai is ready to eat.    

               

You can store the cookies in an airtight jar. 

                       

Have a look, the cookie is perfectly cooked.