Ingredients and Weight:
- Full-fat milk - 2 liters (~8 cups)
- Heavy cream - 2 cups
- Sweetened condensed milk - 1 can (14 ounces)
- Dried milk powder - 1/2 cup
- Cornstarch - 2 tablespoons
- Ground cardamom - 1 teaspoon
- Saffron strands - a pinch
Preparation Time:
20 minutes
Cooking Time:
2-3 hours
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Bring the full-fat milk to a boil in a large pot or Dutch oven over medium heat.
- Reduce heat to low and simmer for 1-1.5 hours, or until the milk has reduced by about half. Stir occasionally to prevent scorching.
- While the milk is simmering, whisk together the heavy cream, sweetened condensed milk, dried milk powder, cornstarch, cardamom, and saffron strands in a bowl.
- Gradually add the condensed milk mixture to the reduced milk, stirring constantly.
- Bring the mixture back to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
- Remove from heat and let it cool slightly.
- Pour the mixture into individual kulfi molds or ice cream molds.
- Freeze for at least 6 hours, or until firm.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Rich, creamy, and decadent
- Mildly sweet with hints of cardamom
- Smooth and velvety texture
- Perfect for a refreshing dessert or after-meal treat
User Comments:
- "This kulfi was absolutely delicious! It had the perfect balance of sweetness and spice."
- "I'm not a big fan of Indian desserts, but this kulfi changed my mind. It's so creamy and flavorful."
- "This was a super easy recipe to follow. I made it for a party and everyone loved it!"
Special Precautions and Tips:
- Use full-fat milk and heavy cream for the best flavor and texture.
- Don't overcook the condensed milk mixture, as it will become too thick.
- If you don't have kulfi molds, you can use ice cream molds or popsicle molds instead.
- To serve, dip the kulfi molds in warm water for a few seconds to loosen the kulfi.
