Monday, April 9, 2018

Kulfi Frozen Nut Delight (Indian Ice Cream with Mixed Nuts)

I am sick of this winter weather. It is April and I as I sit looking out the window I am seeing flurries! When will this cold go away really? April is colder than February ever was. The thing is in February you are resigned to deal with winter but in April when you want to start packing up your winter clothes, old man winter is throwing a tantrum and just won't leave. Well my protest is to post this frozen kulfi nut delight!

Kulfi, that Indian of ice creams (with origins in Persia?) lends itself to a lot of variations. Kulfi is made with thickened milk, addition of a small quantity of powdered nuts, cardamom and sugar like this Almond-Pista Kulfi.

Made a slight variation to this and decided to add milk and nuts in equal quantities. The result was a frozen pudding like nutty texture that was enjoyed more than kulfi itself. Heat the milk and condensed milk and add in the powdered nuts and freeze for till it sets.

Here is the delicious process in pictures. At each stage you just want to grab a cup of it, find a quiet spot and savor! I persisted till the end and the results were of course delicious.

Heat the milk in heavy bottomed pan. Take the cardamom and sugar in a coffee grinder and make a smooth powder.
Once the milk reduces to almost half add the powdered cardamom powder to the milk.
Coarsely powder the nuts and set aside.
Pour in the condensed milk and let it cook for another 10 or so minutes.Once the milk is reduced add the powdered nuts.
Mix in the nut powder, turn off the heat and transfer to a container to freeze.

Kulfi Frozen Nut Delight
Preparation Time: 45 minutes
Freezing Time: 4-8 hours
  1. 1 1/2 cups of full fat or 2% milk
  2. 14 oz can of condensed milk
  3. 1 tsp cardamom seeds + 1/2 tbsp sugar
  4. 1 1/2 cup of powdered nuts (roasted almond + pistachio)

  1. In a wide mouthed thick bottomed pan, set the milk to heat.
  2. Take the cardamom seeds and sugar in a grinder and make a smooth powder.
  3. Coarsely powder the roasted nuts and set aside.
  4. Let the milk continue to reduce till it thickens nicely and reduces to about 1/2 the original volume. Takes about 20-25 minutes with constant stirring.
  5. Add in the powdered cardamom powder and mix well.
  6. To this add the condensed milk and continue to cook for another 10 -15 minutes.
  7. Now add and mix the powdered nuts. Turn off the heat.
  8. Let the mixture cool and pour into a container to freeze. Freeze for at least 4 hours or overnight.

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