Easy Kulfi Recipe with Condensed Milk - My Gorgeous Recipes (2024)

FAQs

Why do you put condensed milk in ice cream? ›

Sweetened condensed milk

The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

Kulfi is a frozen dessert made with pure full fat milk, sugar and a flavoring ingredient like cardamoms or saffron. Sometimes cream (malai), chopped nuts or fruit purees are also added to it for flavor and richness.

Unlike ice cream, kulfi is not whipped, which results in a solid, dense dessert similar to frozen custard. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. The density of kulfi causes it to melt more slowly than ice cream.

This delicately fragrant frozen Indian dessert is made with condensed channel island milk, sugar and an aromatic hint of cardamoms for an unmistakable taste that you will delight in after an Indian meal.

Can condensed milk be whipped like cream? Yes, condensed milk can be whipped to create a creamy, fluffy texture similar to whipped cream. This makes it a great alternative for those who are lactose intolerant or looking for a dairy-free option.

With no-churn ice cream, a can of sweetened condensed milk takes the place of the base and the whipped cream brings the airy, creamy texture.

And despite kulfi tasting more indulgent than other frozen desserts, you don't need to worry about your calorie intake. It has HALF the calories, fat, and sugar of traditional ice cream: For example, each 1.6 oz kulfi bar contains only 7g of sugar and 80 calories.

Kulfi is kind of ice cream dessert that originated in India from 16th century. Sometimes the kulpi is called "traditional Indian ice cream".

However, it is essential to use salt in moderation; excessive salt can hinder the optimal formation of the freezing mixture. Another Quora contributor offered a simple yet illuminating explanation, stating that adding salt to the ice while making kulfi creates a low-temperature environment.

Which kulfi is best? ›

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Denser and creamier than ice cream, Kulfi is a traditional Indian frozen dessert that comes in myriad exotic flavors. This simple Kulfi recipe is made with khoya (a.k.a. mawa which is evaporated milk solids), and only takes a few minutes to put together.

You may skip the milk powder if you want but heavy cream and khoya is must. I actually almost always add heavy cream to my kulfis, it makes them very creamy and delicious. And since it's malai kulfi, khoya is a great addition too. It makes the kulfi more grainy and gives it a nice texture.

The ice is supplemented by adding salt to it because when added to ice, salt brings its temperature to below zero degrees. In other words, this harmless chemistry affords the kulfi carrying vendors a cheap way of maintaining the temperature of kulfi chamber close to zero degrees for a lot longer.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

Sugar: it's more than just a sweetener

In addition to making your ice cream sweet, sugar affects its texture, enhancing creaminess and controlling how hard or soft it is.

As the ice cream is stirred and mixed, tiny air bubbles get mixed in with everything else. These air pockets make the ice cream fluffy. It's easier to scoop, too! Solid ice crystals, liquid syrup, and air make ice cream a combination of all three states of matter!