Kulfi or Qulfi is a frozen dairy dessert originating in the Indian subcontinent in the 16th century. It is often described as “traditional Indian ice cream”. It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Afghanistan, Nepal, Burma(Myanmar), and the Middle east, and widely available in restaurants serving around the world.
It is an Indian dessert made by freezing milk which has been concentrated by boiling away some of the water in it, and flavoured with nuts and cardamom seeds
Kulfi is a frozen dairy dessert originating in the Indian subcontinent during the Mughal era in the 16th century. It is often described as “traditional Indian ice cream” and is a traditional sweet of the Indian subcontinent. In India, it is commonly sold by street vendors called kulfiwallahs. Outside India, it is popular in Bangladesh, Myanmar, Nepal, Sri Lanka, and the Middle East. It is part of the national cuisines of Pakistan and Trinidad and Tobago.
Kulfi
Ingredients
- 1 tin evaporated milk
- 1/2 Pint double cream
- 1/2 Cup sugar
- 3 eggs
- 1 Teaspoon(tsp) vanilla essence
- 5 Tablespoons(tbsp) heaped coarsely ground almonds/pistachios
- 1/2 Teaspoon(tsp) ground cardamom
- 1/2 Teaspoon(tsp) nutmeg
Instructions
- Separate the egg yolks into a small bowl and the egg whites into a large bowl
- Add the vanilla essence to the egg yolks and beat with a fork
- Pour the cream into another small bowl and whisk gently
- In a separate large bowl, whisk the sugar, milk and spices until frothy
- Slowly add the whisked cream and egg yolks to this mixture
- Whisk egg white until firm. Fold into the above mixture and add the coarsely ground nuts
- Pour into a plastic container and freeze for 21/2 hours
- Remove from freezer and mix with a fork to ensure even distribution of the nuts
- Spoon into individual moulds and refreeze
