Kulfi is my favourite Indian dessert. Easy, quick and super refreshing! And on this heat, I think an ice cream would be the best dessert to have.
“Kulfi” is derived from the Persian “Qufli” meaning “covered cup”. In India, kulfi is traditionally frozen in icecream conical moulds which are covered by a small lid.
It is believed that this dessert originated in the Mughal Empire in the 16th century. The mixture contained evaporated milk, saffron and pistachios.
The version that I am showing you today is much more creamier because I have used condensed milk. Due to the high fat content of this ice cream, there will be no ice crystals forming during the freezing time, so you don’t need any ice cream machine for this and you don’t need to worry about ice. Because, after all, this is the biggest problem when it comes to homemade ice cream. But with this recipe, I guarantee you will have the best and the creamiest and the most special ice cream in 8h!
Start by blending the condensed milk, cream and cardamom in a blender. Add the chopped pistachios and soaked saffron to it. Mix everything well.
Pour the mixture into ice cream moulds and freeze for at least 8h.
What I love about Kulfi is that it never forms ice crystals, no matter how long you keep it in the freezer. Because of the condensed milk and the fat that it contains, the texture of the ice cream remains creamy for months! For me, this is the ideal ice cream.