Simply divine is this Dry Fruit Kulfi! This Kulfi is also a classic, traditional old fashioned Indian icecream. These Indian dessert is full of nuts, mava (evaporated milk) and milk. Even in Mumbai kulfi sticks are quite popular and available in almost all corners of road.
I have tried Almond (Badam) Kulfi and Saffron (kesar) kulfi. Both are delicious and amazing frozen treats. I used to binge on lot of kulfis since my childhood on Mumbai-Chowpatty. My mom used to take us every month. They serve kulfi with falooda however I used to just eat kulfi and ignore falooda. In Mumbai you get lot of kulfis like Malai Kulfi, Badam Kulfi, Dry Fruit Kulfi, Mango Kulfi, Chickoo Kulfi, Strawberry Kulfi, Pista Kulfi, Matka Kulfi, Gulkhand Kulfi and the list is endless.
Made this specially for my parents who came to stay over. Mom, Dad, hubby, friends all relished this yum kulfi. In fact I was the one who ate almost 50 % of them. Shows how much I love kulfis ….. you could call me a Dessert Queen!
I tried making suran fry (elephant foot yam) and spinach khichdi both turned out yummy. I haven’t clicked any pics however will post them in future soon. Trying to make healthy stuff Hmmmm also have to make some sweets and savories for Diwali.
Today I tried variations in different modes like with flash, without flash, cloudy mode, shady modes etc. You could see the result in the pics 🙂
Let’s make Dry Fruit Kulfi stepwise:
1. Take a wide bottomed saucepan. Add milk to it place on low fire. Once milk starts bubbling add sugar, evaporated milk (mava), torn bread and crushed cardamom. Keep stirring continuously add a pinch of salt.
2. The milk will start reducing and get thicker. Add all dry fruits, saffron, raisins and rose water. Simmer for 2 mins more then switch off the gas. Lastly add rose petals and almond essence.
3. Once the kulfi mixture cools down transfer to kulfi moulds Or whichever mould you wish. Freeze for 2 to 3 hours Or until firm. Serve chilled with rabdi Or gulab jamun.
Dry Fruit Kulfi recipe details and printable version below:
- 1.5 ltr full fat milk
- 1.5 cup organic sugar/ raw sugar/plain sugar (I used raw sugar)
- 4 whole green cardamom crushed
- 1 white bread chopped Or torn into minute pieces
- 50 gms mava (evaporated milk)
- 16 to 18 whole almonds
- 16 to 18 cashewnuts
- 7 to 8 raisins
- 1 saffron strand (kesar)
- 1 tbsp almond essence
- 2 tbsp rose water
- few fresh rose petals red Or pink Or any color would do
- a pinch of salt
- Take a wide bottomed saucepan. Add milk to it place on low fire. Once milk starts bubbling add sugar, evaporated milk (mava), torn bread and crushed cardamom. Keep stirring continuously add a pinch of salt.
- The milk will start reducing and get thicker. Add all dry fruits, saffron, raisins and rose water. Simmer for 2 mins more then switch off the gas. Lastly add rose petals and almond essence. Once the kulfi mixture cools down transfer to kulfi moulds Or whichever mould you wish. Freeze for 2 to 3 hours Or until firm. Serve chilled with rabdi Or gulab jamun.
2. I have used dry fruits the way they are you could blanch them and use.
3. Evaporated milk adds great flavor to kulfis. I have used sugar free mava if your mava is with sugar then be careful while adding sugar. I prefer my sweets less sweeter.
Sejal Tanna says
Can we skip bread,and if we can than what else can we use
Sejal you could just skip bread. Bread gives a texture and thickness so try adding 1 tbsp cornflour instead. Hope this helps you.
naresh motiani says
it looks great i will try to make it, here in colombo we did not get mava? what is subsutite for that
Thanks Naresh mawa is easily available in India but don’t worry you could replace with homemeade mava.
Replacements of mawa would be powdered milk with heavy cream Or use ricotta cheese. Just heat ricotta cheese on low heat in a pan. Let the water evaporate and you can use them now. Best part is you can make mawa at home. There are 2 ways of making mawa at home
For Plain Mawa: Take 150 ml condensed milk of any good brand 2 cups milk powder. Mix milk powder with condensed milk. Start kneading into dough. If its too dry add little condensed milk and if its too thin add little more milk powder.Place it in freezer. Now grate this frozen ball before using them for your desserts.
For Granular Mawa: Take 2 ltr milk juice of 1/2 lime. Bring milk to boil in a heavy bottomed pan. When the milk has reached its boiling point. Squeeze lime juice. The milk will cuddle and whey will separate. Now take a linen cloth and strain this mixture once cold. Place a heavy weight stone or vessel over the cloth. Once all water comes out.Your cottage cheese Or khoya is ready. You could add some dry fruits and sugar to enrich it
Hope the above process of making mawa Or evaporated milk help you Naresh 🙂
u are not only a dessert queen but kitchen queen for me..the kulfi looks fabulous..i will try it soon..
Thanks Suhani 🙂 for the kitchen queen title he he !
Suzanne Perazzini says
I have no doubt at all that I would love this dessert. And I also would eat more than my fair share of it.
Ha ha yes you bet Suzanne I already have eaten quite a lot of kulfi 🙂
Its mouth watering… and kulfi +gulab jamun is fabulous combination 🙂 lovely!
Thanks a ton Swapna 🙂
Kulfi looks yummy. I love pista kulfi. But i have never made it at home,
Kanan it’s quite easy to make kulfi home plus more hygienic and eat as mucha s you wanna eat 😉
Lubna Karim says
Wow….that makes me drool….looks creamy and yummylicious…..
Thanks Lubna for coming here and I am glad you liked the kulfi 🙂