How To Make Traditional Indian Kulfi
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Kulfi is a class Indian dessert that is full of spice and flavour containing loads of Green Cardamom, it’s a delicious light and sweet spice with a hint of eucalyptus, it makes a delicate palate cleanser at the end of any Indian meal.
Where western ice creams are egg-custard based, often with added crea
m, Kulfi is traditionally made from milk alone, simmered for hours – as it looses volume it gains caramelised nutty flavour and beautiful texture. Modern shortcuts, often used in British curry houses, substitute commercial evaporated milk and don’t have the same flavour and texture.
Traditional Conical kulfi moulds are really difficult to get hold of, you can find them online but I’ve had success simply using 125 ml dariole moulds.
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2 litres whole milk
125 g demerara sugar
Pinch of salt
½ tsp cardamom
Vegetable oil to grease
40 g pistachios, finely chopped
Put the milk in a wide saucepan or clean frying pan, and bring to the boil, ideally over a heat diffuser if you have one, stirring constantly. Note how full the pan is at this point.
Turn the heat down a bit and simmer gently until reduced to about a third of its original volume - about 675 ml (ladle into a heatproof jug to check), stirring regularly and scraping down the sides of the pan towards the end. Beware this may take 2-4 hours, so make sure you have a stool and something good to read or watch, near the hob.
Stir in the sugar, salt and cardamom and simmer for another 5 minutes. Allow to cool.
Grease kulfi or dariole moulds, and sprinkle with chopped pistachios. If you don’t have moulds stir in the pistachios into the mixture and pour into a freezer proof container, keeping back a spoonful of nuts as garnish.
Freeze for at least 6 hours. To release, take out of the freezer about 5 minutes before you want to serve and dip the moulds, if using, briefly in hot water.