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.
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, with its tendency 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.
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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
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.
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.
Once cooled, transfer the mixture to the refrigerator for about four hours; this ensures the kulfi remains soft and prevents undesirable crystallization.
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.
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!
Kulfi is a beloved and delectable frozen treat that has captivated taste buds across the subcontinent....
Ingredients:
- 1.25 litres: fresh milk, full-fat
- 50g of sugar
- As required, almond pistachio for sprinkling
- 45g, almond pistachio
- 25g,cashewnut
- 2 pods of green cardamom
- 100g sugar
- 100g milk powder
**Preparation for Making Kulfi:**
Begin by pouring the fresh milk into a pan and allowing it to simmer gently for approximately one-quarter of an hour.
This slow cooking process helps concentrate the milk’s flavors, setting the stage for a richer kulfi.
**Making the Kulfi Powder:**
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 feature them. 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.
**Making and Freezing the Kulfi:**
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.
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 sheets. 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 the freezing point, and allowing them to chill for 8 to 12 hours. Hours to achieve a perfect set.
**Serving Tips:**
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!
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