Kulfi - Indian Ice Cream

Category: Culinary recipes
Kitchen: indian
Kulfi - Indian Ice Cream

Ingredients

Milk 250 + 750 g
Fresh white bread crumb 50 g
Corn starch 1 st. l. with a slide
Sugar 50 g
Cardamom 5 grains or 1/2 tbsp. l.
Almond 10 pieces.

Cooking method

  • Pour boiling water over the almonds, leave for 10 minutes, then cool under cold water, dry, add sugar and grind into "flour" with a blender.
  • Peel cardamom, crush in a mortar, sift into a nut-sugar mass.
  • Dilute starch in 1 st. milk, add crumb in pieces, beat with a blender.
  • Pour 750 g of milk into a saucepan (preferably with a non-stick coating, I cooked in a stainless steel. It stuck tightly), bring to a boil and simmer over low heat for 15 minutes. The milk should be boiled down to 1/3.
  • Add bread with milk, simmer for 5 minutes.
  • Add nuts with sugar, boil for 10 minutes until thickened.
  • Pour the mass into a container, tighten with foil so that it touches the mass, cool.
  • Then pour into an ice cream maker and cook for 1 hour.
  • Send to freezer for further freezing.
  • Garnish with mint leaves when serving.
  • Until recently, this ice cream was made only by the Kulfi Walls, professional Kulfi makers. Now, however, with the advent of refrigerators, anyone can make this ice cream at home. Kulfi is ice cream for devotees (regular ice cream usually contains eggs). This ice cream is harder than regular ice cream, so it must be removed from the freezer and refrigerated 1 hour before serving, or left on the table at room temperature for 30 minutes to soften slightly.
  • To taste - unexpected, daring, attractive, incredible and many more epithets !!) In general, this is a must try !!! I recommend you try Vedic cooking !!)

Note

The recipe is taken from here: 🔗

Gala
Ooooh! Ahh!
I really want to join Vedic cooking with such wonderful ice cream
Right now I'm sitting and choosing an ice cream maker
Omela
Galya, definitely. Although the reviews on the Internet are contradictory - for someone it is very, very direct (and for me), but for someone it is not at all. And I recommend cardamom in grains, more ground and next to the real one.

Quote: + Gala +
Right now I'm sitting and choosing an ice cream maker
I have Brand freezer at home. to the dacha - Klatronic. As they say - feel the difference. For about 20 minutes I could not close the lid, I broke the hairpin, I thought the kirdyk came to her - it doesn’t spin and that’s all. She closed, twisted, poured the mixture, wrapped it in terry towels and a jacket. After an hour of work, I could not stand it, turned it off. sent to freeze. In the original recipe, by the way. without an ice cream maker at all, they immediately put it in the freezer. Different sources do it differently. This is what I mean. that if possible, it is better to take a freezer.
Gala
Oksan, I think I should like it. I really like almonds and cardamom (I only have green and black beans, I understand the difference), but I really don't have soft white bread
Quote: Omela

that if possible, it is better to take a freezer.
I already understood this. But we rarely eat ice cream, maybe at first what is easier to take, suddenly we get bored quickly. And the place is also not the last thing.
Omela
My cardamom is green.

I agree that the freezer takes up a lot of space, but you also need to find a place for the bowl in the freezer.))

Quote: + Gala +

but I don't have really soft white bread
I bought a loaf as a specialist.
Gala
Quote: Omela

I bought a loaf as a specialist.
What! I do not believe!
I thought that you bake a lot of different kinds of bread.
Omela
No, we are now warming up with caps. I haven't baked bread for a long time.
Nagira
Ksyusha, surprised! But today was Ice Cream Day
And here sucheeee And most importantly, for the third day I have been walking in circles around a similar recipe - sorbet with cardamom, there is generally for the most loyal - even without milk And I just can't make up my mind
I love cardamom, but imagining it in ice cream ... so delicious, you say? So, I’ll plan for tomorrow and with cardamom Today it didn’t work out with ice cream - I had Air Conditioners Day in the kitchen, they finally set it up, and the one that has been saving me from the heat for ten years, they arranged a bath ... and then I - the whole apartment So we will have Ice Cream Day tomorrow and the day after tomorrow.
Ksyusha, you are so great! I really like your Vedic experiments
Omela
Quote: Nagira
But today was Ice Cream Day
That you sho ?? In how I guessed!

Ira, I'm glad that I liked the recipe. I wrote it off for a long time on a piece of paper, and by chance (two months later) I found that piece of paper in my bag. Began to disassemble, more heavy satal. And straight into it. And my husband liked it, however, he does not know sho there bread, for him the version is milk and nuts. ... And the child ate.
Nagira
Quote: Omela

... though he doesn't know sho there is bread ...

Because of this, I will also skip the details.
Omela
Quote: Nagira
I will also skip the details


And I love cardamom. I use it in baking by itself, and more recently I cooked rice with it. Delicious!!!
Rada-dms
Let's try - the summer is long !!! Thank you!!!
Quote: Omela

No, we are now warming up with caps. I haven't baked bread for a long time.

And today I forced myself to break away from this exciting activity - baking flat cakes. I baked buns !!!
Gala
Quote: Omela

... my husband liked it, however, he does not know sho there bread, for him the version is milk and nuts
Quote: Nagira

I will also skip the details

And me too.....
otherwise my husband doesn't eat white bread
Omela
Quote: + Gala +
And me too.....
it's great that we are all here. gathered today, la-la-la.

Rada-dms, I will be glad if you like it.
Gala
Oksan, I looked at the link, so you can make it without an ice cream maker!

Do you think if I add savoyardi instead of bread? I have several pieces lying around, neither here nor there.
Omela
Gal, I say that the link without an ice cream maker. And I also saw on the internet, the same recipe was frozen in portioned molds. And in the book "Vedic Cooking" it is written that you need to stir every 30 minutes so that there are no ice crystals. There, however, a slightly different recipe (instead of bread, rice flour).

🔗



Savoyardi, I think they will.

By the way, instead of almonds, you can use non-salted pistachios.
Gala
Well, today I looked at rice flour and thought to buy or not buy

Excellent, I will adapt the savoyards, they still lie idle

.... it's great that we are all here ....
Omela

I use rice flour for breading. Subtracted that the crust is more ruddy.
lu_estrada
Mistletochka, Happy Ice Cream Day, did not know! And the morozhenko is cool, I've never heard of such a miracle.!
Tashenka
Omela, thanks for the new treat. And with my favorite cardamom. I will do it at the first opportunity.
Nagira, can you share the recipe for sorbet that you mentioned?
Omela
lu_estrada, Tashenkathank you girls! I would be glad if you like it.
Light
And I cook according to this recipe: condensed milk (sweet) - 1 can of sweet
milk - 4 glasses
chopped nuts (according to the degree of suitability - almonds, peanuts, unsalted cashews, a mixture of hazelnuts and walnuts, but almonds are still better)
corn flour - 2 tsp
cardamom (worn out) - 2 tsp
saffron - to taste
vanilla - on the tip of a knife
cinnamon - on the tip of a knife.
Mix condensed milk and regular milk together. Bring to a boil, stirring constantly. Dilute the flour to thickened sour cream in two tsp. water, add in a thin stream while stirring into milk, boil for another 2-3 minutes.
After removing from heat, add crushed (not into dust, in pieces!) Nuts and spices, cool (just in the air); then pour into molds and place in the refrigerator overnight (about 8 hours).
Traditional kulfi molds are such clay cylinders.Of course, it doesn't matter, it doesn't affect the taste.
Ice cream freezes but also delicious.
Omela
Light, an interesting option, thanks!
Light
I still have a recipe.
This ice cream is harder than regular ice cream, so it must be removed from the freezer and refrigerated 2-3 hours before serving so that it softens a little.
2 tbsp. l. rice flour, 2.3 liters of milk, 125 g of sugar, 4 tbsp. l. crushed pistachios, 1 tbsp. l. rose water, 0.5 tsp. ground cardamom
Combine rice flour and 4 tbsp. l. milk in a bowl. Boil the rest of the milk and keep on the fire for 45 minutes, stirring occasionally, until its volume is reduced by one third. Pour rice dough into it, add crushed pistachios and sugar. Cook for another 10 minutes, then remove from heat. Add rose water and ground cardamom to the kulfi. Cool to room temperature, then pour the kulfi into molds and place in the freezer. Stir every 20-30 minutes, breaking the crystals that form. When the ice cream has completely thickened, leave it to freeze. Serve in small portions on small refrigerated platters. You can add chicory, vanilla, berry puree, crushed hazelnuts or cashews to kulfi. The ice cream we are used to in the West can be prepared in an even simpler way. In a mixer, combine 1.4 liters of well-chilled liquid cream, 200 g of sugar and the flavorings. Beat for a few minutes until the mixture thickens. Transfer the mixture to cups and freeze. (If you don't have a mixer, you can beat the mixture with a whisk.)

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