The summers are upon us, and one of the ways to cool down is with ice cream, or if you are in India, kulfi is another option. It is basically homemade Indian ice cream. Here is Thailand however, we don’t have the luxury of simply buying it from a store, so it was cooking time.
My mom (I wish I would say I made it, but really it was all mommy) decided to make kulfi and in two flavors. We decided to go with mango and paan, which I have made before and is the only flavor I can eat. You actually get all sorts of flavors now, from blueberry to Belgian chocolate if you want to get adventurous.
It’s a simple recipe, and a must try.
- 1 liter milk
- Half a tin of condensed milk (the tins we use here are 385 grams)
- Half cup readymade paan or gulkand run in a mixer or for a mango flavor a cup of fresh mango puree
Since we were making two flavors, the milk and condensed milk quantity were doubled, and the flavoring was added separately in the end.
- Boil the milk on low heat, make sure you keep stirring, so it does not stick to the bottom.
- Once the milk has thickened, usually takes around an hour, add the condensed milk, and boil for a few more minutes. You know you are done when the milk has reduced to half its original amount. Even a little bit of water will result in ice forming in the final product.
- Add the paan mix into the cooling mixture. You will see a pale pinkish color in the final product.
- Once the mix has cooled either pour it in kulfi cones, popsicle jars or a freezer safe container.
- Give it at least 12 hours to harden, and ta-da enjoy the yumminess.
If you want to go with mango flavor, simply add a cup of mango puree instead of the paan mix.
And here come the final treats…