Saffron Pistachio Kulfi - An Indian Ice Cream

Most of my memories of India are from the times we went on vacation to India from Kuwait. As a kid though, the hot dry climate of Rajasthan wouldn't really get me excited. Not that Kuwait has any better climate, but we have been spoiled with central air conditioned environment all day long whereas the small town I come from, doesn't even have good supply of electricity. 

I would ask mom why we didn't go to other country to vacation. Why not Europe? Why not United states? She would answer with her general 'Because India is our home country - place where we really belong, we go to visit our people, our family'. Of course I didn't buy it and looking at how unenthusiastic I was, mom would start mentioning one thing she knew would excite me. She mentioned street food like  kulfi among others that I would get to gorge on in India. The scenes of standing at the street stalls, licking the cold and creamy kulfi that the vendor would pull out from the earthen pots filled with ice and salt to freeze the kulfi, would immediately cheer me up.

 Needless to say, I spend most of the time eating food off the street, hiding the fact from my dad who would be worried about me getting sick. And sick I got, but that didn't alter my enthusiasm. Now that I have grown up (at least I think so), I have learned how much better the kulfi tastes when made at home. But yet the thought of eating the kulfi at the street gets me as excited as I was when 10.  What is it about street food?

Kulfi is an Indian answer to ice cream. Unlike the western ice cream kulfi is a milk based ice cream which is  not churned  but is more creamy than usual fare. Traditionally the milk is reduced to half by heating the milk over a long period of time which gives it a nutty and distinct flavor. The traditional flavors are of saffron, pistachio and almonds but these days you will find fruit kulfi's as well. 

For a long time I have been making it by the traditional method, but while recently working on a project for recipe development I was looking to simplify the process. I must say I was pretty impressed, it almost tastes better than the traditional or was it the fact is was so much easier made me think so? It's delicious is all I can say.

I have added a print friendly icon at the bottom of the post for those who would like to print the recipe. Hope that helps.

Saffron Pistachio Kulfi - Kesar Pista Kulfi

Serves 3-4 

Ingredients

1 cup heavy cream *

¾ cup condensed milk

1 can (170g) evaporated milk

¼ cup warm milk

½ tsp saffron threads

¼ cup chopped pistachios

1 tbsp ground basmati rice**

1 tbsp almond powder

Note

*Instead of heavy cream and evaporated milk, if you want to go by the traditional way, start with 3 1/2 cups of milk and reduce it to 1 1/2 cups of milk and then continue with the recipe


** Kulfi is not only creamy but slightly chewy. Ground rice helps to thicken the mixture as well as gives  a beautiful chewy texture when frozen.

Method

Mix the warm milk and saffron and keep aside.

Heat the evaporated milk until it comes to a soft boil and add the cream.

Once the cream comes to a soft boil, add the warm milk, condensed milk, rice powder and almond powder.

Whisk so that no lumps remain. Heat the mixture for about 10 minutes until it thickens to the consistency of heavy cream.

Transfer to stainless steel molds or popsicle molds.

Freeze for upto 6 hours or till frozen.

To unmold keep it out of the fridge for 5 minutes and pull it out with a stick.

Garnish with chopped pistachio.