In this issue Of Gaudiya Touchstone, Kunjabihari shows us how to make Kulfi, a traditional Indian ice cream made with full fat milk.
1.25 liters of full fat milk
1.3 cups of powdered sugar
4 Cardamom seeds (powdered)
8 chopped pistachio nuts (optional)
A few strands of saffron soaked in about a tbsp of warm milk for 10 minutes
Heat the milk in a wide-bottomed pan and boil. Let the milk simmer on a medium flame until it reaches half its original quantity. Keep stirring the milk in-between.
Add the powdered sugar, cardamom powder and chopped pistachios. Mix them and keep simmering on a medium flame while stirring until it reduces to almost one third of its original quantity. The milk should have a slightly thick consistency.
Take off the stove and allow to cool for a few minutes.
Once the milk is cool, place it in the fridge for a few hours.
Pour the chilled mixture into moulds.
Place the moulds in a freezer and allow it to set overnight or at least 7-8 hours.
Once the kulfi has set, place the mold in lukewarm water for a few seconds so that the frozen kulfi loosens from the mould.
Serve in a dish. If desired, you can sprinkle more nuts on top.
Full fat milk is essential for the authentic flavor of kulfi.
If you don’t have kulfi moulds, you can use stainless steel glasses or small bowls.
Do not fill to the brim because Kulfi expands upon freezing.