Kids crave only ice cream and kulfi during summer. But if you’re trying to avoid giving them unhealthy market options, here’s a quick and easy recipe to make thick, creamy, market-style kulfi at home.
Ingredients for Creamy Kulfi
- 1 liter full-fat milk
- 10–15 cashews
- Custard powder
- Cardamom powder
- Sugar
How to Make Creamy Kulfi
- Soak the nuts: Start by soaking cashews and almonds in milk for a while.
- Boil the milk: Pour 1 liter of milk into a thick-bottomed pan and bring it to a boil.
- Simmer it: Once it starts boiling, lower the flame and let it simmer for some time.
- Make a nut paste: Blend the soaked cashews and almonds into a smooth paste and add it to the boiling milk.
- Add custard: Take two spoons of custard powder, mix it in warm milk, and add to the pan.
- Flavor and sweeten: Add cardamom powder and sugar. Let it cook for 2–3 minutes while stirring well.
- Cool it down: Turn off the heat and allow the mixture to cool slightly.
- Blend smooth: Transfer the mixture into a blender and blend it into a smooth, creamy paste.
- No mold? No problem!: If you don’t have kulfi molds, use disposable paper coffee cups.
- Pour and freeze: Pour the kulfi mixture into the cups, insert a stick, and cover them tightly with aluminum foil.
- Freeze and serve: Freeze for 7–8 hours. Your rich, creamy kulfi is ready to enjoy!