Kulfi is a popular traditional Indian ice cream known for its rich, creamy texture and intense flavors. Unlike regular ice cream, kulfi is not churned during freezing, resulting in a denser and creamier consistency. It is often flavored with cardamom, saffron, and nuts, and is a beloved treat in Indian cuisine, especially during the hot summer months.

Ingredients:

• 2 cups full-fat milk
• 1/2 cup sweetened condensed milk
• 1/2 cup sugar
• 1/4 cup chopped nuts (such as almonds, pistachios, or cashews)
• 1/4 tsp cardamom powder
• A pinch of saffron threads (optional)
• 1 tbsp rose water or kewra water (optional for added flavor)

Instructions:

1. Reduce the Milk: In a heavy-bottomed pan, heat the milk over medium heat. Bring it to a boil, then reduce the heat and let it simmer, stirring frequently to prevent it from burning. Cook until the milk is reduced by about one-third and has thickened slightly.

2. Add Sweeteners and Flavorings: Add the sweetened condensed milk and sugar to the reduced milk. Stir well to combine. If using saffron, dissolve the saffron threads in a tablespoon of warm milk and add it to the mixture. Add the cardamom powder and rose water or kewra water, if using. Mix well.

3. Cook and Thicken: Continue to cook the mixture over low heat, stirring frequently, until it thickens to a custard-like consistency. This should take about 5-10 minutes. Remove from heat.

4. Add Nuts: Stir in the chopped nuts.

5. Pour and Freeze: Pour the mixture into kulfi molds or small cups. If using cups, insert ice cream sticks into the center of each cup. Cover with foil or plastic wrap.

6. Freeze: Place the molds or cups in the freezer and let them freeze for at least 6 hours or until the kulfi is solid.

7. Serve: To unmold, briefly dip the outside of the molds or cups in warm water, then gently pull out the kulfi. Serve immediately.

Nutritional Information (per serving, approx.):

• Calories: 220 kcal
• Proteins: 6g
• Carbs: 25g
• Fiber: 1g