Kesari Kulfi is a traditional frozen dessert from India that is known for its rich, creamy texture and distinctive saffron flavour. It is a popular dessert in North India and is often served during special occasions and festivals like Diwali, Holi, and weddings.
Kulfi has a long history in Indian cuisine and is believed to have originated during the Mughal Empire in the 16th century. It was originally made by boiling and reducing milk for hours to create a dense, creamy texture, and it was flavoured with fruits, nuts, and spices like saffron, cardamom, and pistachios.
Kesari Kulfi is traditionally made with saffron, which gives it a distinct golden colour and aromatic flavour. Saffron is a highly prized spice in Indian culture and is often associated with royalty and luxury. Its use in Kulfi reflects the dessert’s historical roots and cultural significance.
The nutritional values of Kulfi depend on the ingredients used, but generally, it is high in calories, sugar, and fat. A 100-gram serving of Kulfi typically contains around 250-300 calories, 20-25 grams of sugar, and 10-15 grams of fat.
Ingredients:
- 1-litre full-fat milk
- 1 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp saffron strands
- 1/2 cup chopped nuts (almonds, pistachios, cashews)
- 1 tsp cardamom powder
Instructions:
- In a large, heavy-bottomed pan, heat the milk on medium heat until it comes to a boil.
- Reduce the heat to low and let the milk simmer, occasionally stirring until it has reduced by half.
- Add the sugar, saffron strands, chopped nuts, and cardamom powder to the milk, and stir until the sugar has dissolved.
- Add the heavy cream to the milk mixture and stir well.
- Let the mixture cool to room temperature.
- Pour the mixture into Kulfi moulds or small cups, and freeze for 6-8 hours or overnight.
- To serve, remove the Kulfi from the moulds or cups by running them under hot water for a few seconds, then gently pulling them out. Garnish with extra chopped nuts or saffron strands, if desired.
The main difference between Kulfi and ice cream is their texture and preparation. Kulfi is denser and creamier than ice cream and is traditionally made by boiling and reducing milk for hours, while ice cream is made from a custard base and is churned to incorporate air, which results in a lighter texture.
Kulfi can be made without condensed milk. Instead, you can use a combination of milk, cream, and sugar to achieve a similar texture and sweetness.
There are many popular variations of Kulfi, including mango Kulfi, rose Kulfi, pistachio Kulfi, and chocolate Kulfi. These variations are made by adding different flavourings, fruits, or nuts to the basic Kulfi recipe.
Even in the Modern era, Kesari Kulfi remains a beloved dessert in India and is enjoyed by people of all ages. It is often sold by street vendors during the summer months as a refreshing treat to help beat the heat. The dessert has also gained popularity around the world and can be found in Indian restaurants and speciality food stores.
