Ingredients:
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- ¼ cup finely chopped dry fruits (almonds, cashews, pistachios)
- ¼ teaspoon green cardamom powder
- 1 teaspoon corn starch
- 1 tablespoon cold milk (for corn starch slurry)
Instructions:
- In a thick, flat-bottomed pan, bring milk to a boil on medium heat.
- Keep stirring occasionally and let it reduce slowly.
- In a separate bowl, mix 1 teaspoon corn starch with 1 tablespoon cold milk to make a slurry.
- When the milk reduces to about 60%, add sugar and the corn starch slurry. Stir continuously.
- Add finely chopped dry fruits and cardamom powder. Mix well.
- Continue cooking until the milk thickens to a rabri-like consistency and reduces to half or less.
- Turn off the heat and let it cool completely.
- Pour the mixture into kulfi moulds.
- Freeze for 6–7 hours or overnight until set.
- To serve, unmould the kulfi and garnish with extra chopped pistachios.
Nutritional Information (General):
- Calories: ~180 kcal
- Carbohydrates: 22g
- Protein: 5g
- Fat: 8g
- Calcium: 15% RDA
- Iron: 3% RDA
Cooking Tips & Variations:
- Use full-fat milk for best results.
- Add saffron strands for added flavor and color.
- Replace sugar with jaggery for a rustic taste.
- Add rose water for a refreshing twist.
Common Mistakes & Fixes:
- Mistake: Milk curdles.
Fix: Keep the flame low and stir frequently to avoid curdling. - Mistake: Kulfi has ice crystals.
Fix: Ensure the rabri is thick enough and freeze overnight for smooth texture. - Mistake: Difficult to unmould.
Fix: Dip the mould in warm water for a few seconds for easy release.
Chef’s Tips & Tricks:
- Stirring occasionally prevents the milk from sticking to the bottom.
- Add a pinch of salt to balance the sweetness.
- Make double the batch and freeze in airtight containers for kulfi cravings anytime!
Brand Suggestions:
- Milk: Tesco Whole Milk or Arla Full Cream Milk
- Cardamom Powder: TRS or Natco (available at Asda, Tesco, or Indian stores)
- Corn Starch: Oetker Cornflour
- Dry Fruits: Whitworths Mixed Nuts or Sainsbury’s Own Brand
Equipment & Tools:
- Heavy-bottomed or non-stick pan
- Wooden or silicone spatula
- Mixing bowl
- Kulfi moulds or small cups
- Freezer
Pairing Suggestions:
- Serve with falooda noodles and rose syrup for a complete kulfi falooda.
- Enjoy after a spicy Indian meal like biryani or chole bhature.
- Pairs well with warm gulab jamun for a festive dessert combo.
Allergen Information:
- Dairy: Contains milk—unsuitable for lactose-intolerant individuals.
- Tree Nuts: Contains nuts—omit or replace as needed.
- Gluten-Free: Naturally gluten-free.
Recipe Instructions Step by Step:
Step 1: Boil the Milk
Pour 1 liter full-fat milk into a heavy-bottomed pan and bring to a boil over medium flame. Stir occasionally.
Step 2: Make Corn Starch Slurry
In a small bowl, mix 1 teaspoon corn starch with 1 tablespoon cold milk to form a smooth slurry.
Step 3: Thicken the Milk
Allow the milk to reduce by 40–50%. Add sugar and the prepared corn starch slurry. Stir continuously.
Step 4: Add Flavors
Add ¼ teaspoon cardamom powder and finely chopped dry fruits. Mix well and continue to cook until thick and creamy.
Step 5: Cool the Mixture
Turn off the heat. Let the mixture cool to room temperature.
Step 6: Pour into Moulds & Freeze
Pour the rabri mixture into kulfi moulds. Cover and freeze for 6–7 hours or overnight.
Step 7: Unmould & Serve
Dip the mould in warm water for a few seconds. Gently pull out the kulfi and garnish with pistachios.