Homemade kulfi is quite a popular dessert in Indian homes which is not surprising given the long hot summer season. Our moms have been making these for ages in kulfi molds, Kulhads or even Ice cube trays (very easy to serve pieces).
My mother also used to make amazing Kulfi though at that time I was not really very fond of Kulfi or Icecreams. Only Icecream I used to eat was Orange bar. Yes, I know. My family also knows. It is no secret. I was weird 😉 That is another story. So Kulfi was made in every household and it was loved by all.
This Homemade Kulfi recipe is from my dear friend and neighbor Nisha Chugh. Whenever she used to make this Kulfi she would keep some share for us. My hubby and son just loved it. She adds bread slices to the Kulfi which gives it a nice texture and body. It has been a huge hit with my family and I have been making it now for almost 2 years.
Somehow I do not mind giving that dessert to my kids which have milk as their main ingredient. And with summer holidays on kids are always hungry and they always want something cold so making Kulfi seems like the perfect choice.
We can add fruits also to this Kulfi to get a fruity flavor. I have made this with mango puree and my husband just loved it. I will post the recipe soon
For now here is homemade Kulfi recipe for you.
How to make homemade kesar elaichi Kulfi
Cooking time: 35-40 minutes
Makes around 8-10 kulfi
2 white bread slices
½ cup of sugar
½ tsp elaichi/cardamom powder
Few strands of Kesar
2 tbsp slivered almond/pistachio
To make homemade Kulfi
Boil milk in a wide thick bottomed pan.
Cut the corners of the bread slices and soak them in ½ cup warm milk from the pan.
After milk comes to boil turn the flame to low and let it cook till it reduces to a 3/4th liter.
After 10-15 minutes blend the soaked bread slices in the blender with the milk to form a smooth paste.
When milk reduces to ¾th add this mixture to the pan stirring continuously so that no lumps form. Stir for 3-4 minutes continuously.
When milk reduces to almost half add sugar and almonds and let it simmer for another 5 minutes.
Switch off the flame and add kesar strand and Elaichi powder to the kulfi.
after it cools down, fill in the kulfi molds and freeze for at least 4-5 hours before serving.