Kulfi is one of the most popular types of ice-cream in India. It is made in many different flavours, with the version below being a big favourite across the country.
It has similarities to ice cream in appearance and taste but is denser and creamier. It is thought to originate from the Mughal Empire in the 16th Century and is vibrantly celebrated to this day. If you are ever in Mumbai, do go to some of the famous vendors on Marine Drive where you will experience some of the widest choices which the sales staff reel off a myriad of types in a speedy patter mentioning everything from Mango to Saffron (or Kesar), and one called Tutti Frutti!
Of course, if you are not heading there anytime soon, you can at least transport your tastebuds to the street vendors of Old Delhi or Mumbai's Marine Drive, by giving this recipe a try this weekend.
Pistachio & Almond Kulfi (Ice Cream)
Category: Kulfi & Other Ice Creams
- 1200ml (2 pints) Jersey Milk
- 170g (6oz) Sugar
- 3 to 4 drops of Kewra Essence (Kewra Water) or Pandan Leaf Extract
- 4 tsp arrowroot or cornflour
- 85g-115g (3-4oz) Khoa (dried fresh whole milk) + 60ml (2oz) Malai (or Clotted Cream)
- 15g (½ oz) Shredded Blanched Pistachios
- 15g (½ oz) Shredded Blanched Almonds
Clean the preferably metal kulfi (or ice-cream/lolly) moulds with soap and boiling water. Bring the milk to a boil and boil for 5 minutes. Add arrowroot or cornflour dissolved in
Remove from heat, cool and add khoa (dried fresh whole milk) and malai (or clotted cream), the finely-shredded almonds and pistachios and the kewra essence (pandan leaf extract/essence).
Fill the kulfi moulds with this mixture, place the tops on carefully and place in the freezer for at least 3-4 hours or until they are set. It is preferable to lie them on their side rather than keeping them upright in the freezer, and they should also not be placed one be placed on top of each other.
Step 3: serve
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