Special Kulfi
Special Kulfi
Kulfis are considered one of the most traditional desserts in the Sub Continent. They are a denser and creamier version of the ice-cream. One important feature of the Kulfi is its granular texture which makes it all the more delicious. Kulfis can be served with the Falooda Sev and Rabri Milk and garnished with Almonds and Pistachios. This is the traditional way that Kulfis are served in Pakistan.I also remember the Kulfi walas back in Karachi who used to come on their bicycles selling Kulfis on sticks which were extremely creamy and delicious. This recipe is inspired by Karachi's famous Kulfi outlet Rehmat-e-Shereen. My son Caleb loves their Kulfi which encouraged me to create a similar version so that he could enjoy the same flavours and texture. Rehmat-e-Shereen serve their Kulfis in a deep dish which sits in a delicious Rabri Milk base and is topped with some Falooda Sev. Oh I am literally salivating thinking about it as I don't really have a sweet tooth but I can never resist a Kulfi from Rehmat-e-Shereen. Hope you enjoy making them at home!
Equipment
- Kulfi Moulds
Ingredients
- 1 ltr Full Cream Milk
- 1/2 tsp Cardamom Powder
- 1 cup Condensed Milk
- 1/2 cup Khoya/Mawa
- 2 tbsp Sugar (Optional) If you want it sweeter
- Almond and Pistachios (Chopped) For garnishing as required
Khoya/Mawa (from scratch)
- 1 cup Milk full cream
- 1.5 cups Milk Powder
- 2 tbsp Ghee or Melted butter
Instructions
- Add Milk in a pot and add the Cardamom powder. Now mix well until well combined
- Cook the Milk for about 20-30 minutes on low flame until the milk is reduced to half. Keep stirring from time to time
- Now add the condensed milk and mix well for about 5 minutes
- Add the Khoya/Mawa and stir well until well combined
- Now switch off the stove and let the mixture cool. Once the mixture has cooled down, refrigerate it for 30 minutes
- Now pour the mixture in the moulds
- Keep some of the mixture aside if you want to pour it over the Kulfi later when serving
- Freeze the moulds for about 4-6 hours to set
- You can garnish the Kulfi with some Almonds/Pistachios
- Add Falooda Sev to the Kulfi when serving. It will really uplift the flavour and texture of the Kulfis to give a more Desi Street Style experience
Instructions for Khoya/Mawa (from scratch)
- Combine the ghee/butter with the Milk Powder and mix well
- Now add the Milk to it and stir well. The Milk should be Room temperature
- Now Microwave the mixture for 2 minutes
- Remove from the Microwave oven and stir well and again Microwave for about 1-2 minutes until it is sticky
- Let it cool down and the texture should be crumbly. Your homemade Khoya is ready
Please go to the Special Falooda Recipe for instructions on how to prepare the Falooda Sev at home.
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