Kesar Kulfi (Kulfi Ice Cream With Condensed Milk)
Kesar Kulfi is traditional indian ice cream flavored with saffron & almonds. It is made with milk, condensed milk & mawa(khoya).
Servings: 8 kulfi
- 4 cup whole milk
- ⅓ cup mawa (90-100g mawa)
- ½ cup sweetened condensed milk
- 15 saffron strands
- ⅓ cup almond flour super fine, see instructions on how to make almond paste at home
Reducing the Milk
In a heavy bottomed pot, bring milk to a boil. Once the milk is boiling, reduce heat to low and let cook down with constant stirring. You do not have to stand by the stove but check and stir every 10-12 minutes so that the milk does not stick to the bottom or sides of the pot.Keep on scraping the side of the pot and mixing back with milk while you stir. Depending on fat/water content of the milk it could take 20-30 minutes for the milk to reduce to half of its volume.
While the milk is reducing, add the saffron strands to mortar pestle along with a pinch of sugar. Grind together to a fine powder. Pour over a tablespoon of warm milk (you can use the same milk that your are reducing) and let stand to infuse.
Grate the mawa using your box grater. Keep ready. Open the condensed milk tin and measure ½ cup.
Only If you want to use homemade almond paste. Soak 20 almonds in water overnight or for a few hours. Peel the skin of soaked almonds, add them to a grinder jar and add a splash of milk. Grind to a smooth thick paste.Alternatively, You can use superfine blanched almond flour. I use the same.
Make the Kulfi Base
Once the milk has reduced, it will be light brownish in color and much thicker in consistency. Add the grated mawa, ground almonds, condensed milk and saffron to the milk with continual stirring (so that no lumps are formed) and let cook for another 8-10 minutes on low heat . The mixture will thicken further and become smooth.
Remove from heat. If you want you can add some crushed nuts at this point. Let sit on the counter to cool down completely.
Pour the mixture into kulfi moulds. Cover with lids or aluminum foil. Let freeze for 8 to 10 hours.
Once set, unmould the kulfi by dipping the mould in water or by running a butter knife all along the sides. If you set it in bowls or ramekins, you can serve it as it is.
- To make nut free kulfi, skip the almonds.
- Substitute with equal quantity of milk powder if you don't have khoya.
What to use if you don't have traditional Kulfi moulds?
Set kulfi in :-
- Small paper cups.
- Shot glasses
- Pour kulfi mixture into ramekins or dessert bowls
- Popsicle moulds
- Pudding tins
Calories: 199kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 256mg | Fiber: 1g | Sugar: 16g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 1mg