World Recipes: Kulfi

24 May World Recipes: Kulfi

Kulfi is one of the most traditional desserts in India. Although many compare it to ice cream, it has a much denser and creamier texture. Its origins date back to the 16th century, during the Mughal Empire, when it was prepared in royal kitchens as an exclusive treat for the nobility.

Back then, there were no freezers, so ice brought from the Himalayas was used to cool the mixture of thickened milk, sugar, and nuts. Over time, this dessert moved beyond royal tables and became very popular on the streets of India, turning into a classic way to cool down on hot days.

Ingredients

• 2 cups of milk
• 3/4 cup of sugar
• 1 tablespoon of cornstarch
• 375 ml evaporated milk
• 2 tablespoons pistachios
• 2 tablespoons almonds
• 2 teaspoons rose water
• Almond bread for serving

Preparation

• In a saucepan, heat the milk with the sugar over low heat, stirring constantly until it’s about to boil and the sugar fully dissolves.
• Dissolve the cornstarch in a small amount of evaporated milk and add it to the mixture. Cook on low heat, stirring continuously for about 3–4 minutes until it thickens.
• Remove from heat and let the mixture cool slightly.
• Add the remaining evaporated milk, chopped pistachios and almonds, and rose water. Mix well.
• Pour the mixture into a container and place it in the freezer. When it starts to freeze around the edges, take it out and whisk it well. Return it to the freezer and repeat the process until you achieve a smooth, creamy texture.

Serve very cold with almond bread.