Quick Kulfi Base
This Quick Kulfi Base offers a fast-track to a rich, creamy, no-churn frozen Indian dessert, leveraging the natural thickness of buffalo milk for an authentic texture without extensive cooking.
For 6 servings
Gently warm about 2 tablespoons of the buffalo milk in a small bowl or microwave-safe cup. Add the saffron strands to the warm milk and let them steep for at least 5 minutes to release their color and aroma.
In a large mixing bowl, combine the remaining buffalo milk and the sweetened condensed milk. Whisk thoroughly until the mixture is smooth and well combined, ensuring no condensed milk settles at the bottom.
Stir in the steeped saffron milk (along with the saffron strands) and the green cardamom powder into the milk mixture. If using, fold in the chopped pistachios and almonds now.
Cover the bowl with plastic wrap and refrigerate the kulfi base for at least 1-2 hours, or until it is thoroughly chilled. This step is crucial for achieving a smoother, creamier texture when frozen.
Once chilled, give the mixture a final whisk. Carefully pour the kulfi base into kulfi molds or popsicle molds, leaving a small space at the top to allow for expansion during freezing.
Insert kulfi sticks or popsicle sticks into the molds. If using traditional kulfi molds with lids, secure the lids.
Place the filled molds in the freezer. Freeze for a minimum of 6-8 hours, or preferably overnight, until the kulfi is completely solid and firm.
To unmold, briefly dip the kulfi molds in warm water for about 10-15 seconds (do not submerge the top). Gently twist and pull the kulfi out by the stick. Serve immediately and enjoy your homemade kulfi!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat buffalo milk for the best results; its higher fat content contributes significantly to the kulfi's characteristic creaminess and prevents ice crystal formation.
- 2Ensure the mixture is thoroughly chilled before freezing. A cold base freezes more evenly and results in a smoother, less icy texture.
- 3For an even richer flavor, you can gently heat the milk and condensed milk mixture for 2-3 minutes over low heat, stirring constantly, before adding aromatics and chilling. Do not boil.
- 4If you don't have kulfi molds, small paper cups or even ice cube trays can be used. Just remember to insert sticks once the mixture is partially frozen (after about 2 hours).
Adapt it for your goals.
Mango Kulfi
Blend 1/2 cup of ripe mango pulp into the chilled kulfi base before pouring into molds for a fruity twist.
Pistachio KulfiPistachio Kulfi
Increase chopped pistachios to 1/4 cup and add a few drops of green food coloring for a vibrant, nutty kulfi.
Rose KulfiRose Kulfi
Add 1-2 teaspoons of rose water and a few drops of pink food coloring (optional) to the base for a fragrant, floral dessert.
Why this is on our healthy list.
Rich in Calcium
Buffalo milk is an excellent source of calcium, essential for strong bones and teeth.
Good Source of Protein
The milk and condensed milk contribute to the protein content, which is vital for muscle repair and overall body function.
Antioxidant Properties
Saffron, a key ingredient, is known for its antioxidant compounds that help protect cells from damage.
Frequently asked questions
While you can use full-fat cow's milk, the kulfi might not be as rich and creamy due to cow's milk having a lower fat content than buffalo milk. You might need to reduce it slightly or add a touch of heavy cream for similar results.
