Kulfi is an indigenous frozen milk product. The method of manufacture of Kulfi varies very widely. The conventional method of kulfi making consists of boiling of milk, addition of sugar, concentration of milk to 2:1 level and addition of khoa, malai, flavour etc. to the concentrated cooled milk.

The kulfi mix is then filled into metallic cones and the top of the cone is covered with a lid. The mixture in the moulds is frozen in large earthen vessels containing ice-salt mixture in the ratio of 1:1.

Recipe for kulfi / Method of manufacture

The milk intended for kulfi making is filtered.

Then the milk is placed in steam jacketed kettle and heated accompanied by continuous stirring.

Sugar is added at the concentration so as to obtain 13 percent in the final product.

Heating and stirring is continued till the milk is concentrated to half of its original volume.

The concentrated milk is cooled.

Then khoa, malai and flavouring ingredients are added.

The mix is filled into cones, which may be made up of aluminium or galvanized sheet.

Then the lids are placed on the mouth of the cones and sealed by placing dough made up of wheat flour.

Brine mixture is prepared by adding salt and ice in the ratio of 1:1. The greater the percentage of salt, the lower the temperature of freezing that can be obtained. Kulfi can be frozen quickly in the higher salt-ice ratio.

The cones are placed in the brine mixture and the vessel covered.

The earthen pot is shaken intermittently to quicken the freezing process.

The kulfi is now ready. What will you do with it? Simply devour it!

Tired of the same old ice cream? Try your hand on the kulfi and the recipe is simple. It does not require the costly ice cream freezer but tastes great similar to ice cream. Where are you rushing? To prepare kulfi. I got it.