Kulfi is the Indian equivalent of ice-cream. It’s rich, creamy and comes in different flavors such as kesar-pista, malai, mango and the list goes on. Not content with the thin sticks of kulfi that are available here at unjustifiable prices, I decided to make a batch of 6 Kulfi cones at home so that I could eat it to my heart’s content. It’s pretty easy to make and the major work is that of refrigeration which is not done by you. I’ve made the badam pista (almond- pistachio) variety.
- 6 cups full cream milk
- 250 gm sweet condensed milk
- 1 cardamom pod (powdered)
- ½ cup of chopped almonds & pistachio (mixed)
- In a heavy bottom pan, bring the milk to the boil, stirring constantly
- Add condensed milk, cardamom and almond-pistachio and bring it to a boil again.
- Let the mixture cool
- Pour it into Kulfi moulds and set it for freezing for around 8 -10 hours.
- To serve, remove the kulfi from the moulds by running a sharp knife around its edges.
- Serve immediately
Preparation time: 15 minutes