Kulfi

A no-cook, traditional homemade Ice Cream recipe that is quick and easy to prepare without compromising on the taste and texture.

An interesting no-cook, traditional homemade Ice Cream recipe that is quick and easy to prepare without compromising on the taste and texture.Very delicious on its own, but also served as an elaborate dessert called the Falooda.

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‍Recipe Card

Ingredients

Quantity

Evaporated milk

350 ml

Condensed milk

395 ml

Whipping/double/heavy cream

1 ¾ cups

Bread slices, corners removed

4

Cardamom, freshly crushed

1 tsp

Saffron

A few strands

Almond/Pistachios

To sprinkle

‍

Method of Preparation:

  • Whip the cream to semi-soft stage. You can skip this step but I find this gives a lighter texture to your kulfi.
  • Blend slices with cardamom and half evaporated milk in your blender.
  • Mix this mixture with condensed milk and the rest of the evaporated milk.
  • Add saffron.
  • Mix it in with whipped cream either by hand beater or whisk. Make sure the mixture is homogeneous and well mixed.
  • Freeze it in an airtight container. I like to put the box in a plastic bag for additional protection from freezer air.
  • Take it out after 2 hours when it's semi-frozen. Beat it with a beater. This will make sure that the mixture is well blended and doesn't settle down in the bottom and also there are no crystals. You can repeat this process once more if you have enough time.
  • Freeze until completely frozen.
  • Serve as it is or part of your falooda.

Notes

  • Most evaporated milk comes in 12 ounces or 350 ml can while condensed milk comes 14 ounces or 395 ml cans.
  • You can adjust the sweetness of the mixture by increasing or decreasing the amount of cream by plus-minus 1/4 cup.
  • If you use the first three ingredients chilled, it helps in improving the texture.

‍

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About the Contributor

Nadia Tariq‍

A Software Engineer turned Pastry Chef, Nadia, is a graduate in the Professional Patisserie Program from ICCA Dubai with additional certifications in Cake Decoration, Artisan programs such as Chocolate & Bread making  to enhance her skills and knowledge in the word of Baking and Patisserie.

Nadia, has a baking enterprise that she runs from home and has made over 1000 decorated cakes/cupcakes and dessert tables. She is also a food blogger as well as a You Tuber where she shares her recipes and conducts baking workshops. She has also been featured in Gulf News showcasing her culinary journey.

For more interesting recipes and updates follow Nadia Tariq at Bake Fresh and Nadia Tariq on YouTube.

‍

‍

‍Your Space, Our WorldThis is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

A no-cook, traditional homemade Ice Cream recipe that is quick and easy to prepare without compromising on the taste and texture.

An interesting no-cook, traditional homemade Ice Cream recipe that is quick and easy to prepare without compromising on the taste and texture.Very delicious on its own, but also served as an elaborate dessert called the Falooda.

‍

‍Recipe Card

Ingredients

Quantity

Evaporated milk

350 ml

Condensed milk

395 ml

Whipping/double/heavy cream

1 ¾ cups

Bread slices, corners removed

4

Cardamom, freshly crushed

1 tsp

Saffron

A few strands

Almond/Pistachios

To sprinkle

‍

Method of Preparation:

  • Whip the cream to semi-soft stage. You can skip this step but I find this gives a lighter texture to your kulfi.
  • Blend slices with cardamom and half evaporated milk in your blender.
  • Mix this mixture with condensed milk and the rest of the evaporated milk.
  • Add saffron.
  • Mix it in with whipped cream either by hand beater or whisk. Make sure the mixture is homogeneous and well mixed.
  • Freeze it in an airtight container. I like to put the box in a plastic bag for additional protection from freezer air.
  • Take it out after 2 hours when it's semi-frozen. Beat it with a beater. This will make sure that the mixture is well blended and doesn't settle down in the bottom and also there are no crystals. You can repeat this process once more if you have enough time.
  • Freeze until completely frozen.
  • Serve as it is or part of your falooda.

Notes

  • Most evaporated milk comes in 12 ounces or 350 ml can while condensed milk comes 14 ounces or 395 ml cans.
  • You can adjust the sweetness of the mixture by increasing or decreasing the amount of cream by plus-minus 1/4 cup.
  • If you use the first three ingredients chilled, it helps in improving the texture.

‍

--

About the Contributor

Nadia Tariq‍

A Software Engineer turned Pastry Chef, Nadia, is a graduate in the Professional Patisserie Program from ICCA Dubai with additional certifications in Cake Decoration, Artisan programs such as Chocolate & Bread making  to enhance her skills and knowledge in the word of Baking and Patisserie.

Nadia, has a baking enterprise that she runs from home and has made over 1000 decorated cakes/cupcakes and dessert tables. She is also a food blogger as well as a You Tuber where she shares her recipes and conducts baking workshops. She has also been featured in Gulf News showcasing her culinary journey.

For more interesting recipes and updates follow Nadia Tariq at Bake Fresh and Nadia Tariq on YouTube.

‍

‍

‍Your Space, Our WorldThis is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

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Kulfi