Best 2 Almond Kulfi Recipes
**A Delightful Culinary Journey: Discover the Exquisite Almond Kulfi and Its Recipe Variations**
Embark on a delectable adventure as we introduce you to the enticing world of almond kulfi, a traditional Indian frozen dessert that captivates the senses with its creamy texture, rich almond flavor, and refreshing coolness. Originating from the vibrant streets of India, this delectable treat has gained worldwide recognition for its unique blend of flavors and textures. In this comprehensive guide, we present not just one, but a diverse collection of almond kulfi recipes, each offering a distinct culinary experience. From the classic almond kulfi to innovative variations like chocolate almond kulfi and mango almond kulfi, these recipes cater to every palate and preference. Get ready to indulge in a symphony of flavors as we guide you through the art of crafting this delectable dessert in the comfort of your own kitchen.
ALMOND KULFI
This is a simplified and much quicker way of making Kulfi, a traditional Indian dessert. Serve it now on the Zaar World Tour 2005, or make it for Diwali (festival of lights); the most widely celebrated festival in India. This year Diwali falls on 1 November (I think). The recipe comes from a cutting I saved from the November 2001 Sainsbury's magazine. You can change the teaspoon of vanilla extract for 2 tablespoons of brandy if you wish. Freezing time is included in the ccoking time.
Provided by Mrs B
Categories Dessert
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
- Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
- Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
- Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.
Nutrition Facts : Calories 178.2, Fat 11.2, SaturatedFat 2.9, Cholesterol 14.9, Sodium 54.5, Carbohydrate 14.4, Fiber 1.7, Sugar 7.1, Protein 6.6
KULFI
I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. -Justine Kmiecik, Crestview, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.
Nutrition Facts : Calories 446 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 11g protein.
Tips for Making Perfect Almond Kulfi:
- Use full-fat milk and cream for the richest flavor and texture.
- If you don't have saffron strands, you can use a pinch of ground saffron.
- Be patient when freezing the kulfi. It takes at least 8 hours, but the longer you freeze it, the better the flavor will be.
- When you're ready to serve the kulfi, dip the molds in warm water for a few seconds to loosen the kulfi.
- Garnish the kulfi with chopped nuts, saffron strands, or rose petals before serving.
Conclusion:
Almond kulfi is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give almond kulfi a try. You won't be disappointed!
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