Helna is a postgraduate in Commerce who is working as a Manager. She loves sharing informative information with her readers.
Kulfi - Indian Ice-cream
Kulfi is a frozen dessert made from milk. It is commonly prepared by North Indian states. Its preparation and texture have close similarities to ice-cream. Kulfi has high density and it takes a relatively long time to melt. It comes in various traditional flavors including, rose, cardamom(elaichi), mango, malai, pistachio, raspberry, and saffron(kesar) as well as newer variations like orange, apple, peanut, and avocado.
Kulfi is a solid, dense frozen dessert similar to traditional custard-based ice-cream. It is not whipped while preparing.
Kulfi Recipe (Pista)
1/2 tsp. ground green cardamom seeds (chotti elaichi)
8 tsp. sugar or to taste
4 cups milk (or you can use sweetened condensed milk with double cream to reduce boiling time)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)
Put the milk into a wide, heavy pan and bring to boil over high heat. When it started to boil, lower the heat and cook slowly with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, till its volume is reduced by a half, thus thickening it, increasing its fat, protein and lactose density. (This will take about 35-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts, and cardamom seeds, stir well and boil for a few minutes. Then allow it to cool. Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze about 6 hours(normally overnight). To serve, take it out from the freezer and wait for 5-10 minutes, remove the Kulfi from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve. (Keep it at room temperature for 10-15 minutes to melt the edges of the Kulfi before serving is recommended.)
To reduce the time of stirring, nowadays people use milk powder or evaporated milk or sweetened condensed milk with heavy cream. Then sugar is added and the mixture is boiled and cornflour-water paste is added. This paste thickens the mixture. After boiling it for a few minutes the dried fruits, cardamom, and flavorings, etc are added. Then the mixture is then cooled and put in molds and then freeze overnight. Now it will be ready for serving.
Some Facts About Ice-cream
There are three basic criteria which make ice-cream good or bad. Out of these three one criterion is openly discussed by the ice-cream industry. That criterion is a natural flavor. It is discussed openly by the industry. In India the ice-cream we get from popular brands like Kwality and Joy ice-cream commonly used synthetic flavor with much of the world.
Italian Ice Cream
Synthetic Flavor and Natural Flavor
Then we saw the turn of synthetic flavor into the natural flavor as the industry launched a back to nature campaign. Now if the manufacturers use synthetic flavor, they should call the ice-cream "vanilla-flavored ice-cream' or 'strawberry-flavored ice-cream', not vanilla ice-cream or strawberry ice-cream. If the manufacturer uses natural flavor, then they can call it vanilla-ice-cream or Strawberry-ice-cream.
In India many artisanal manufacturers such as Bombay's natural Ice-cream, who use real ingredients mainly chunk of fruit. Baskin-Robbins who have made natural ice-cream in America since 1953 now available all over the world.
In the ice-cream industry, flavors are to the product what toppings to pizzas.
But there are two criteria that are rarely discussed. They are over-run (or overage) which means the ratio of air to ice-cream and fat content.
According to US law, Ice-cream can have an over-run of 100%. That means half air and half ice-cream. But good quality ice-cream will have a lower over-run i.e. more ice-cream and less air.
The weight of ice-cream dramatically varies between brands depending on the over-run. Well-known brands like Haagen-Dazs and Baskin-Robbins will have lower over-run than the average ice-cream. Ice-cream with high over-run melts quickly whereas ice-cream with lower over-run stay firm for much longer.
The third criterion is its fat content. According to US law, ice-cream must have 10% fat content and 8% if it contains solid additions like fruit or chocolate chips. The term Ice-cream cannot be used if the fat content is less than that. It may use terms like 'frozen-dessert' etc. When you put some ice-cream in your mouth, swirl it around before swallowing. If a thin milky taste stays in your mouth, it is a low fat ice-cream.
Normally ice-cream served minus 20 Degree C, so the first taste is extremely cold.
What makes Italian ice-cream so good and popular? The reason is that the artisanal ice-cream stuff is made with milk as against the industrial products made out of milk powder. In Italy, the artisanal Gelato made in small batches in the kitchen near the place where it serves and will not store it for many days and also use natural ingredients. Most Gelato has an over-run of 30 to 35 percent which makes it much denser than commercial ice-cream.
Density has more advantages. You get a rich taste without the fat. Gelato normally has much low-fat content. (4 to 8% as against 14% in commercial ice-cream). Gelato has slightly lower sugar content, averaging between 16-22% versus approx. 20% for ice-cream. Low-fat and high-density low sugar content is the secret of the success of Italian ice-cream as against the law of high fat and low density of the commercial ice-cream industry. To prevent the Gelato from freezing solid, sugar content is precisely balanced with water content to act as an anti-freeze.
Gelato is served at minus 14 degrees C as against minus 20 degrees C of traditional ice-cream which helps you to taste the flavor faster as it is not too cold. Italian Gelato has high density, low-fat content and low sugar content prepared in small batches with good attention make it popular and tasty.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2010 Helna
jack bones on April 27, 2014:
I tried it to make and it is too tasty!!!
mahera on October 11, 2012:
wow i totallu crab ice cream now
JasonPLittleton on August 07, 2011:
THanks for the information.. I really love it.
Helna (author) on May 26, 2010:
I appreciate taking time out to write a comment.
Thanks once again
hubmu from BN on May 26, 2010:
surely look delicious and yummy, would like to taste it someday.
Helna (author) on May 25, 2010:
I appreciate your visit and leaving a comment. Try Kulfi, I am sure you would love it.
Thanks once again
lauralolita from Florida on May 25, 2010:
Wow, I'm totally craving ice cream now! I've never had Kulfi so I'll have to give that recipe a try sometime! Thanks!