East Indian Style Kulfi

Ingredients

In this East Indian adaptation of Dondurma, the traditional Turkish ice cream, we incorporate the flavors and ingredients commonly found in East Indian cuisine. The addition of cardamom, saffron, and ripe mangoes gives the kulfi a distinct East Indian twist, infusing it with warm and aromatic flavors. The use of these ingredients transforms the original Turkish dessert into a unique and delightful frozen treat. We alse have the original recipe for Dondurma, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1 ripe mango, peeled and pureed 1 ripe mango, peeled and pureed
• 1/4 cup (30g) chopped pistachios, for garnish 1/4 cup (30g) chopped pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the milk, heavy cream, and sugar. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
2. 2.
   Add the ground cardamom and saffron strands to the milk mixture. Stir well to incorporate the spices.
3. 3.
   Continue simmering the mixture for about 30 minutes, stirring occasionally, until it thickens and reduces by about one-third.
4. 4.
   Remove the saucepan from heat and let the mixture cool to room temperature.
5. 5.
   Once cooled, stir in the pureed mango until well combined.
6. 6.
   Pour the mixture into small molds or popsicle molds. If using popsicle molds, insert sticks into each mold.
7. 7.
   Place the molds in the freezer and let the kulfi freeze for at least 6 hours or overnight.
8. 8.
   Before serving, remove the kulfi from the molds and garnish with chopped pistachios.
9. 9.
   Serve the East Indian Style Kulfi chilled and enjoy the creamy, spiced mango flavors.

Treat your ingredients with care...

• Mango — Choose ripe and sweet mangoes for the best flavor. Puree the mangoes until smooth before adding them to the kulfi mixture.

Tips & Tricks

• For a creamier texture, you can substitute half of the whole milk with condensed milk.
• Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the kulfi mixture to enhance their flavor and color.
• If you prefer a smoother texture, strain the kulfi mixture before pouring it into the molds to remove any lumps or spices.

Serving advice

Serve the East Indian Style Kulfi chilled on a hot summer day or as a refreshing dessert after a spicy East Indian meal. Garnish with chopped pistachios for added texture and visual appeal.

Presentation advice

To enhance the presentation, serve the kulfi in small earthenware pots or traditional kulfi molds. You can also drizzle a little mango puree on top and sprinkle additional saffron strands for an elegant touch.