Kulfi or Qulfi is a popular Pakistani Ice-cream or frozen dessert that is traditionally made from Khoya (curdled milk fat) and other ingredients like milk, sugar. Its flavor is dominated by saffron, nuts like pistachios/almonds and sometimes rose water and cardamom. Today I am making a quicker and easier version in a blender with just four ingredients.
What are the Ingredients in Kulfi?
Kulfi I usually make has handful of pantry staple ingredients
Condensed Milk – the sweet thickened milk
Evaporated Milk – unsweetened reduced milk
Heavy Cream – 35% fat content, unsweetened
Bread slices
Flavorings – ground cardamom, chopped pistachios/almonds, saffron
If you like the convenience of making quick desserts with condensed milk, you would love to try my baked yogurt or pudding recipe.
How traditional Kulfi is made?
This recipe is made without Khoya which is an essential ingredient in Kulfi. To compensate that we are using condensed and evaporated milk to mimick the slow cooking of milk and bread slices for that Khoya texture.
We will blend all the ingredients and then freeze. Its as simple and easy as that.
FAQs
Substitution and Variation
Consider this as a base recipe.
Chocolate Chip Kulfi – Remove the flavorings and add handful of chocolate chips once semi frozen.
Almond crunch Kulfi – Make almond praline as I am making for this Black Forest Cake and stir in before freezing.
Mango Kulfi – Add 3/4 cup of blended mango pulp to the mixture and freeze.
Pistachio Kulfi – Blanched and chopped pistachios can be added along with a hint of green food color for that Pistachio Kulfi.
Storage and Make Ahead
Since its an ice cream, it can be prepared a couple of days ahead and stored in freezer. Double wrapping is recommended.
Serving Suggestions
Kulfi/Qulfi can be served as stand alone or as a base for Falooda.
It can be served in individual stick/popsicle type servings or can be scooped out like ice cream. You can also take it out and cut slices to serve.
Recipe
Kulfi
Kulfi or Qulfi is a popular Pakistani Ice-cream or frozen dessert that is traditionally made from Khoya (curdled milk fat) and other ingredients like milk, sugar. Its flavor is dominated by saffron, nuts like pistachios/almonds and sometimes rose water and cardamom. Today I am making a quicker and easier version in a blender with just four ingredients.
Ingredients
- 350 ml Evaporated Milk*
- 395 ml Condensed Milk
- 1 and 3/4 cup Whipping/double/heavy cream
- 4 slices of bread, corners removed
- 1 teaspoon of crushed cardamom
- few strands of saffron
- Almonds/Pistachios to sprinkle
Instructions
- Whip the cream to semi soft stage. You can skip this step but I find this gives a lighter texture to your qulfi.
- Blend slices with cardamom and half evaporated milk in your blender.
- Mix this mixture with condensed milk and the rest of the evaporated milk.
- Add saffron.
- Mix it in with whipped cream either by hand beater or whisk. Make sure the mixture is homogeneous and well mixed.
- Freeze it in an airtight container. I like to put the box in a plastic bag for additional protection from freezer air.
- Take it out after 2 hours when its semi frozen. Beat it with a beater. This will make sure that the mixture is well blended and does’nt settle down in the bottom and also there are no crystals. You can repeat this process once more if you have enough time.
- Freeze until completely frozen.
- Serve as stand alone or part of your falooda.
