Kulfi

Srividya Dantuluri

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2 min read

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Nov 26, 2023

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Kesar Pista Kulfi

1. This is the base kulfi recipe. Any flavour can be added on top of this. The recipe makes 14 matka kulfis plus a box.
2. Boil 2 litres of Goodlife normal milk for at least 45 minutes until it reduces to half the quantity.
3. Take 2 pinches of kesar in a bowl, add 2–3 spoons of the boiling milk and set aside.
4. Crumble 400g of Koya and add to the boiling milk. Mix until the Koya dissolves.
5. Add 1 tsp of cardamom powder, 600 ml of condensed milk, 4 tbsp milk powder, the kesar milk and mix.
6. Dry roast 1/2 cup pista and badam. Cut into small pieces. Add to the milk mixture and reduce until the whole mixture turns thick. The consistency should be like a dense fluid.
7. Cool to room temperature. Now the consistency will be like a rabdi.
8. Before serving leave the matka out for about 15 mins or warm in the microwave for 20 to 30 secs. The spoon should go in without much resistance

Mango

1. Base kulfi recipe remains the same. Because of the mango puree, the below makes at least 20 matkas.
2. Boil 2L of good life normal milk until it reduces to half the volume.
3. Keep aside some of the milk and add two pinches of saffron.
4. Add 400g of khoya, the kesar soaked milk and mix well.
5. Add 4tbsp milk powder, 400ml condensed milk and mix well. Reduce until the mixture is of rabdi consistency.
6. Puree together 2–3 mangoes without adding water . Once the mixture cools down, mix the mango puree. Add a few drops of mango essence.
7. Adjust the taste by adding more mango purée or condensed milk.

Malai

1. Base recipe remains the same, just skip the kesar. Boil 2L milk until it reduces to half.
2. Add 400g khoya, 600 ml condensed milk, 4 tbsp milk powder and boil more.
3. Add 1.5 cups of heavy whipping cream (used Delecta dairy cream)