Kulfi recipes

By Donna Zitter Bordelon

A cool treat: Kulfi is a traditional Indian ice cream. It is a denser, creamier frozen dessert.

Kulfi is a traditional Indian ice cream. Although similar to Western ice cream, with which we’re more familiar, kulfi is not whipped but is a denser, creamier frozen dessert. The most popular kulfi flavors are pistachio, vanilla, mango, rose, cardamom and saffron. Kulfi is thought to have originated in the 16th century in Northern India, which was then part of the Mughal Empire.

Easy to make without an ice cream maker, try some exotic kulfi.

KULFI

1¼ cup whipping cream

1 can evaporated milk (14 oz.)

1 can sweetened condensed milk (14 oz.)

2 slices white bread, remove crusts, tear into small pieces

1¼ tsp. cardamom, plus more for topping

1/4 cup pistachios, chopped fine

Add chilled whipping cream to a blender and process on high until cream thickens.

Add evaporated milk and condensed milk and blend on high.

Add bread and blend on high until smooth.

Add cardamom and pistachios and blend on high.

Pour mixture into a pan (9x13x2-inch), ice cube trays or popsicle holders. Sprinkle with cardamom and cover tightly with foil.

Freeze overnight (8–10 hours).

MANGO KULFI

2 ripe mangoes

2/3 cup whipping cream, chilled

1 can sweetened condensed milk (14 oz.)

3/4 tsp. cardamom

1/4 cup sliced almonds, divided

Cut open mangoes and remove the fruit from the skin, discarding stones.

Add the fruit to a blender and blend/process until mango is pureed.

Remove puree to bowl.

Add the whipping cream to the blender and process on high until cream thickens.

Add the mango puree and blend on high until mixture is incorporated.

Add the cardamom and 2 Tbsp. almonds and blend to combine.

Pour into pan, freezer-safe bowl, popsicle holders or ice cube trays, and cover tightly with foil.

Freeze overnight (8–10 hours).

Sprinkle with 2 Tbsp. sliced almonds, and serve.

BANANA KULFI

2½ cups half and half

1/2 cup sugar

Pinch of salt

1 Tbsp. rose water

2–3 ripe bananas

1¼ cup whipping cream

Into a saucepan, put the half and half, sugar, salt and rose water.

Bring to a boil over medium heat then turn down and cook until half and half is reduced by half (about 15 minutes).

Remove from heat and cool slightly, then pour into a blender.

Add the bananas and cream and blend thoroughly.

Pour the mixture into ice cube trays, a freezer-safe bowl or popsicle molds, cover tightly with foil, and freeze overnight (8–10 hours).

LEMON KULFI

2½ cups milk

1/2 cup sugar

Grated rind of 1 lemon

3 Tbsp. lemon juice (1 small lemon)

2/3 cup heavy cream

In a saucepan, mix the milk and sugar over medium heat and bring to a boil. Lower heat and continue to cook until milk is reduced by one half (about 15 minutes).

Sprinkle grated lemon rind into the bottom of a large bowl and pour the cooked milk over it.

In a small separate bowl, add the lemon juice to the whipping cream and whisk well. Pour this lemon/cream mixture into the bowl with the cooked milk. Thoroughly blend together and allow the mixture to cool.

Pour mixture into freezer-safe bowl, ice cube trays or popsicle molds, cover tightly with foil, and freeze overnight (8–10 hours).

AVOCADO KULFI

2 avocados (ripe), mashed slightly

3/4 cup whipping cream

2/3 cup honey

1 Tbsp. lime juice

1/8 tsp. salt

1/4 cup mint leaves, chopped

1/4 cup pistachios, chopped, optional

Cut open the avocados and scrape the fruit from the skin, discarding stones.

Into a blender, add the whipping cream, avocados, honey, lime juice and salt. Blend and process on and off on high until mixed well. (Push mixture down on occasion, if necessary). Add the mint (and pistachios, if using), and blend on high until incorporated.

Pour the mixture into ice cube trays, a freezer-safe bowl or popsicle molds, cover tightly with foil, and freeze overnight (8–10 hours).

Eat well, live long, enjoy!

(Ques­tions or tips can be sent to Donna Zit­ter Bor­de­lon at WhatscookinNEPhilly@gmail.com or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)

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