Description
Street-side kulfi is a traditional Indian frozen dessert known for its rich, creamy texture and fragrant flavors of cardamom, saffron, and nuts. This recipe blends whole milk, sweetened condensed milk, ricotta, and milk powder, gently thickened and frozen in molds or cones, then decorated with ground pistachios, almonds, and poppy seeds for an authentic and indulgent treat perfect for cooling down on a warm day.
Ingredients
Spices and Flavorings
- 5-6 green cardamom pods, seeds extracted and ground
- Large pinch of saffron threads
- 1 honey or sugar to taste (optional)
Dairy and Thickening Agents
- 397g tin of sweetened condensed milk
- 500ml whole milk
- 4 tbsp ricotta
- 5 tbsp dried whole milk powder
- 1 tbsp cornflour
Nuts and Decorations
- 1½ tbsp pistachio kernels, finely ground (divided)
- 1 tbsp ground almonds (divided)
- 1 tbsp poppy seeds to decorate
Instructions
- Blend Ingredients: Whizz the ground cardamom pods, sweetened condensed milk, whole milk, ricotta, dried whole milk powder, and cornflour in a blender or food processor until fully combined and smooth.
- Cook Mixture: Pour the blended mixture into a pan and warm over low heat, stirring continuously for 15-20 minutes until it thickens to a custard-like consistency.
- Add Flavorings and Nuts: Stir in the saffron threads along with half of the finely ground pistachios and almonds. Let the mixture warm through briefly, then remove from heat.
- Adjust Sweetness and Cool: Allow the mixture to cool slightly; then taste and adjust the sweetness by adding honey or sugar if desired. Leave to cool completely to room temperature.
- Freeze Kulfi: Pour the cooled mixture into kulfi molds or baking paper cones. Seal the molds or stand the cones upright in small glasses. For cones, semi-freeze for 1-2 hours before inserting a lolly stick. Freeze overnight until fully set.
- Serve: When ready to serve, dip molds briefly in warm water to loosen the kulfi or gently peel away the baking paper cones. Roll the kulfi in the remaining ground pistachios, almonds, and poppy seeds to decorate, then serve immediately.
Notes
- For a creamier texture, ricotta is used instead of traditional thickened cream.
- Adjust sweetness to taste after cooking, as the condensed milk adds sweetness but may vary by brand.
- Poppy seeds add a visually appealing and slightly crunchy texture as a finishing garnish.
- Using cones made from baking paper allows for an authentic street-food style kulfi on a stick.
- Ensure to stir continuously while cooking to prevent the mixture from sticking or burning.
