I love Kulfi as much as I love ice cream. Earlier when I was staying in Kolkata, and Natural’s was a thing that Mumbaikars were proud of, we would enjoy our very own Kulfi that’s available in all seasonal fruit flavors. We had this street vendor near our office who would make Mango Kulfi inside the actual Mango. They were delicious.
Now if you want and easy no-cook recipe for Kulfi, check out my other post of Sitaphal Kulfi here. That’s also really amazing and doesn’t involve any cooking.
This Kulfi recipe is more authentic and a bit more time consuming, but totally worth the effort. So let’s get to making this Kulfi.
- 1 litre milk, preferably full fat
- 50gram Khoya/Mawa (alternatively use milk powder)
- 1/2 cup sugar
- 5 large Sweet Betel leaf (Meethe Paan)
- 1 drop of rose essence (Optional)
- 1 pinch of green food color (Optional)
- 3 green cardamom
- 1/2 tsp corn flour/plain flour
- 2 tbsp cold milk
- Pinch of salt
- Place the milk in a heavy bottom pan on medium heat. Add Khoya. Whisk well so that the khoya doesn’t form any lump. Let it come to boil.
- Once the milk comes to boil, add the cardamom pods, put the gas on low and let it reduce. It will take around 20-25 minutes. Once the milk is reduced to almost 2/3rd quantity, make a slurry combining corn flour and cold milk and add it to the milk mixture. Add the sugar. Whisk well and reduce the milk further stirring continuously to half of the original quantity. Switch off the gas and let it cool.
- In a blender, add the paan leaf, 3 tbsp of the milk that has cooled down, rose essence and food color and blend until you get a smooth puree.
- Take out the cardamom pods, and add the paan mixture to the milk. For a smooth consistency, strain the mixture.
- Now add it to the Kulfi mold. If using a Kulfi mold, don’t put the stick in now. Cover the top with aluminum foil and let it set for around 2 hours. Then add the stick. If setting in a matka or any other cups, also cover the top with aluminum foil.
- Let it set for atleast 6 hours or overnight. Garnish with some pistachios and enjoy.