Kulfi On A Stick Recipe
Sweet creamy treat with memories of golden Chowpatty sunsets.
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Ingredients
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Kulfi Base
Method
Preparation
Prepare the Milk Mixture
In a heavy-bottomed saucepan, combine the full-fat milk, heavy cream, and sugar. Bring to a boil over medium heat, stirring occasionally to prevent burning.
Add Flavorings
Once boiling, reduce the heat and add the cardamom powder, chopped pistachios, rose water, and saffron strands. Stir well and let it simmer for about 15 minutes, or until the mixture thickens slightly.
Thicken the Mixture
In a small bowl, mix the cornstarch with the water to create a slurry. Slowly add this slurry to the simmering milk mixture, stirring continuously. Cook for an additional 5 minutes until thickened.
Cool Down
Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, pour the mixture into kulfi molds or popsicle molds.
Freeze
Insert sticks into the molds and freeze for at least 6 hours, or until completely solid.
Serve
To release the kulfi, run warm water over the outside of the molds for a few seconds. Gently pull the kulfi out and enjoy your sweet creamy treat!