Kulfi Recipes

KULFI

I love this treat in the summer. My mum use to make it in an ice cube tray, which made it easy to serve. If you like a lighter version use light cool whip instead of whipping cream. cook time does not include chilling.

Provided by Luv4food

Categories Dessert

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 8

Kulfi image

Steps:

Blend all of the ingredients together except Cool Whip (if using), in a blender.
Fold in Cool Whip (or mango pulp- if used), and pour into a shallow 3 liter dish (or ice cube tray like my mum) Leave in the freezer to set.
Remove from freezer 20 minutes before serving.

Nutrition Facts : Calories 246.9, Fat 13.1, SaturatedFat 7.6, Cholesterol 45.3, Sodium 79.9, Carbohydrate 29.2, Fiber 1.4, Sugar 23.6, Protein 5.4

Ingredients

1 (14 ounce) can evaporated milk
10 ounces condensed milk
1 cup whipping cream, whipped (or 16 oz light Cool Whip)
1/4 teaspoon cardamom
5 -6 saffron strands
10 almonds
10 pistachios
1 (28 ounce) can mango pulp, can be used in place of cool whip for a mango kulfi. (Omit the nuts if using mango pulp.)

KULFI

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.

Provided by Simmi G

Categories World Cuisine Recipes Asian Indian

Time 8h20m

Yield 24

Number Of Ingredients 5

Kulfi image

Steps:

Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 16.4 g, Cholesterol 9.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 67.2 mg, Sugar 14.5 g

Ingredients

1 ¼ cups evaporated milk
1 ¼ cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
½ teaspoon ground cardamom

KULFI

I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. -Justine Kmiecik, Crestview, Florida

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Kulfi image

Steps:

In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.

Nutrition Facts : Calories 446 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 11g protein.

Ingredients

1 can (14 ounces) sweetened condensed milk
1 cup whole milk
1 cup heavy whipping cream
1/4 cup nonfat dry milk powder
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1 pinch saffron threads or 1/4 teaspoon ground turmeric, optional
1/4 cup chopped cashews, toasted
1/4 cup chopped shelled pistachios
1/4 teaspoon almond extract

PISTACHIO & ROSE WATER KULFI

This delicately fragrant frozen Indian dessert combines pistachio nuts and rosewater - the perfect way to cool down after a spicy meal

Provided by Anjum Anand

Categories Dessert, Treat

Time 25m

Number Of Ingredients 7

Pistachio & rose water kulfi image

Steps:

Pulse the pistachios and sugar in a mixer until fine - be careful not to overmix or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil. Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has thickened and coats the back of a spoon (it will continue to thicken as it cools).
Pour into a bowl and cover the surface with cling film so a skin doesn't form. Leave to cool, then chill in the fridge until cold before churning in your ice cream machine following the manufacturer's instructions. If you don't have an ice cream machine, transfer to a freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up any ice crystals.
Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.

Nutrition Facts : Calories 436 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

Ingredients

200g pistachios , plus extra to serve
250g golden caster sugar
2 tsp cornflour
600ml whole milk
600ml evaporated milk
4-5 tbsp rosewater
handful cherries , or any berries that are in season, to serve

QUICK MANGO KULFI

Traditional kulfi is made by boiling milk to reduce it, and to concentrate the milk solids, then freezing the base with flavorings such as fruit pulp, spices or nuts. Though kulfi is often compared to ice cream, it's nothing like it: Kulfi isn't churned. The protein and sugar create a rich, dense texture that is slightly crystalline and quick to melt. This recipe for instant mango kulfi takes short cuts, using canned sweetened condensed milk and heavy cream. It's a recipe that has no fixed season, that takes no time to mix up and that comes straight from my mother. She made it all year long when I was growing up, to hold us over in the lonely gaps between trips to see family in India. It's inauthentic - and delicious.

Provided by Tejal Rao

Categories ice dishes, dessert

Time 10h5m

Yield Serves 12 (more with small-size molds)

Number Of Ingredients 6

Quick Mango Kulfi image

Steps:

In a large bowl mix all the ingredients until there are no streaks of color, then pour the mixture into a 9- or 10-inch loaf pan lined with plastic wrap (or individual freezer-safe ramekins). Place in the freezer, and allow to set for at least 10 hours, until frozen. Dip the outside of the pan in warm water, just long enough to release the kulfi. After you've used the plastic wrap to help you unmold neatly, throw it away. Slice and serve the kulfi immediately. If you're using ramekins, allow to sit at room temperature for a few minutes, then serve directly in the bowls.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 82 milligrams, Sugar 29 grams

Ingredients

1 pint heavy cream
1 30-ounce can Alphonso mango pulp
1 14-ounce can sweetened condensed milk
Zest of 1 lime
1/4 teaspoon cardamom powder
1 pinch salt

KULFI

There probably isn't a word to describe how great this tastes! This is an amazing Pakistani/Indian ice cream! I tried it in Pakistan and couldn't get enough of it. Obvioulsy I couldn't bring the ice cream back to Moscow, but I did bring back recipe! Try it out, you won't regret it!

Provided by Leila

Categories Frozen Desserts

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

Kulfi image

Steps:

Mix the rice flour with 4 tablespoons of milk in a bowl.
Bring the rest of the milk to a boil and leave it on low heat simmering for 45 minutes, stirring periodically (don't let it burn).
Pour the rice flour mixture into the milk. Add the pistachios and sugar. Boil for another 10 mins and remove from heat.
Add the rose water and cardamom.
Leave it til it reaches room temperature, then pour the kulfi into a container and put into freezer.Stir every 20-30 minutes to break up the forming crystals.
When the ice-cream begins to thicken, leave it until it completely freezes.

Nutrition Facts : Calories 606, Fat 26.4, SaturatedFat 14.4, Cholesterol 85.4, Sodium 300.5, Carbohydrate 73.5, Fiber 3.2, Sugar 33.9, Protein 22.8

Ingredients

2 tablespoons rice flour
10 cups milk (6%)
2/3 cup sugar
4 tablespoons pistachios, chopped
1 tablespoon rose water
1 teaspoon cardamom seed, chopped

More about "kulfi recipes"

KULFI RECIPE (KULFI ICE CREAM) - SWASTHI'S RECIPES

Preparation to Make Kulfi. 1. Bring milk to a boil in a heavy bottom pot. 2. Boil for 10 to 11 min on a medium heat , stirring often. 3. …
From indianhealthyrecipes.com
4.9/5 (78)
Calories 315 per serving
Category Dessert / Sweet

Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.

Kulfi Recipes

KULFI

I love this treat in the summer. My mum use to make it in an ice cube tray, which made it easy to serve. If you like a lighter version use light cool whip instead of whipping cream. cook time does not include chilling.

KULFI

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.

KULFI

PISTACHIO & ROSE WATER KULFI

This delicately fragrant frozen Indian dessert combines pistachio nuts and rosewater - the perfect way to cool down after a spicy meal

QUICK MANGO KULFI

KULFI

There probably isn't a word to describe how great this tastes! This is an amazing Pakistani/Indian ice cream! I tried it in Pakistan and couldn't get enough of it. Obvioulsy I couldn't bring the ice cream back to Moscow, but I did bring back recipe! Try it out, you won't regret it!

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