Kulfi Recipe || Khoya Kulfi || How to make kulfi at home with step-by-step photos and video
Kulfi is the most delicious frozen dessert. In the hot summer in Pakistan, kulfi, which is basically a frozen Pakistani dessert, is much sought after. I still remember the kulfi walla.
In the hot months of April to June, we used to ask him to stop and serve us kulfi. He would remove kulfi from the molds by dipping some dry fruits over kulfi. There are many ways a kulfi can be made; traditionally, kulfi is made from thickening milk to rabdi, kulfi also be made with condensed milk, as I mentioned above. I have added khoya; khoya is evaporated milk and imparts a lot of flavor and taste to the kulfi.
My Latest Khoya Kulfi Video:
How to prepare for this?
Kulfi is
traditionally prepared by evaporating sweetened and flavored milk via slow
cooking, with almost continuous stirring to keep milk from sticking to the
bottom of the vessel, where it might burn until its volume is reduced by half, thus thickening it, increasing its fat, protein, and lactose density. It
has a distinctive taste due to the caramelization of lactose and sugar during the
lengthy cooking process.
Try this kulfi recipe, and you will love it for its ease, simplicity, and great taste and texture.
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In a pot, add milk and place it on the stove. Add cardamom powder and bring it to a boil.
Keep stirring slowly for 15-20 minutes over the low-medium flame; the milk will reduce and thicken during that time. Now add powdered milk and sugar, and stir it well.
Add crushed dry fruits and khoya. Keep on stirring for 10 minutes over a low flame so that the khoya is distributed evenly.
Now add coconut powder, saffron, and kewra essence. Mix them well, and then turn off the flame.
Transfer to the medium bowl and let it cool down completely. Fill the mold with the kulfi mixture.
Fill all molds with the kulfi mixture.
All molds are ready to be kept in the freezer.
After an hour, you can adjust the choc bar sticks in the kulfi. Freeze the kulfi for 8 hours maximum.
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Once the kulfi is well set, you can unmould and transfer it to a plate, garnish it with some dry fruits over it.
Now Kulfi is ready to serve with
Kulfi is a recipe that is literally marvelous and superb in taste, a simple and easy recipe of delicious kulfi with khoya(evaporated milk.
Ingredients:
- 500 ml full-fat milk
- 250 g sugar
- 3 g green cardamom powder
- 3 tbsp pistachio, crushed
- 2 tbsp crushed almonds
- 200g
- 1 pinch of saffron
- A few drops of kewra essence
- 2 tbsp powdered milk, full-fat
- 1 tbsp coconut powder
How to make a Khoya Kulfi?
- In a large pan, pour the milk, then add cardamom powder and heat it for about 15 to 20 minutes. The milk will reduce and thicken over time.e
- Now add powdered milk and sugar, and stir it
- Keep the flame low and add crushed dry fruits and khoya,
- Stir very well or just simmer for a minute;e, keep on stirring so that the khoya is distributed evenly
- Turn off the flame
- Now add kewra and saffron to the kulfi mixture and mix it well
- Let it cool
- Then the kulfi mixture is poured into the kulfi mold (easily available at any Asian shop)
- After 1 hour, you can insert the chocolate bar stick into the kulfi
- Freeze
- Once the kulfi is well set, you unmould, transfer to he plate, and serve the kulfi with falooda and drizzle some drops of Rooh Afza; you can sprinkle some dry fruits for garnishing
- If you don't like to eat kulfi with falooda
- You can skip this step; it's optional
*Not to be duplicated, rewritten, or published without permission. Thank you!
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