Wednesday, 10 June 2015

Cashew Nut and Almond Kulfi/Qulfi/Khulfi

Cashew Nut and Almond Kulfi/Qulfi/Khulfi , Frozen Dairy Dessert
Cashew Nut and Almond Kulfi/Qulfi/Khulfi 

Today let have some Kulfi or Qulfi or Khulfi.

So what is Kulfi?

I will like to think of Kulfi as extremely popular frozen dairy dessert, the traditional Indian Subcontinent ice cream. 

Unlike the Western ice cream a Kulfi is never whipped so it is denser and creamier. In fact the creamier the better it takes a longer time to melt.

A Kulfi comes in the traditional flavours of cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer additions like apple, strawberry etc.

Kulfi is likely to have originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas. This is documented in the Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration. Small wonder then that it is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East.

Here I have tried to follow the traditional method of making a Kulfi but used condensed milk to speed up the thickening.

The lengthy process of heating the milk and sugar give the Kulfi a distinctive flavour.  

Had it not been the fact that it’s very hot this year and I am running out of the kitchen at the smallest possible pretext I would have made this Kulfi once again, just for pictures in the Kulfi mould. Well maybe next year…this time I am content with my matkas.

Cashew Nut and Almond Kulfi
Cashew Nut and Almond Kulfi/Qulfi/Khulfi, Indian Dairy Frozen desert
Cashew Nut and Almond Kulfi/Qulfi/Khulfi 

Makes 8 medium kulfis
  • 6 cups of high fat milk, with cream
  • ½ cup cream
  • 2 tblspn sugar (if needed)
  • ½ tin condensed milk
  • 3 tblspn corn flour
  • 10 almonds, coarsely chopped
  • 15 cashew nuts, coarsely chopped
  • A few strands of saffron

  • Mix the corn flour in ½ cup of milk and set aside.
  • Boil the remaining milk with the sugar.
  • Simmer stirring constantly using a slotted spoon till the milk is reduced to half.
  • Add the milkmaid and the cream, saffron. Stir and boil for a minute or two.
  • Now add the corn flour mixture and bring to boil till the mixture thickens.
  • Remove from the flame and let it cool completely.
  • Run in the whipper section of the mixer or use the hand mixer with the beaters. Whip well. (Not necessary but I find this way the cream is well distributed).
  • In the last round add the almonds and the cashew nuts.
  • Transfer to kulfi moulds cover and freeze vertically.
  • Once firm the kulfi can be served.
  • To serve the kulfi dip the moulds in water then run a knife around the edges. Transfer to a plate.
  • Serve.
What else do we have?
Well come back tomorrow to see that…
Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

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  1. That is one super tempting and delicious looking kulfi.

  2. I like these traditional matkas , they look rustic and the kulfi looks divine!

  3. Kulfis are the best in frozen desserts...nothing can beat it's flavours...yours look awesome...

  4. That is one decadent dessert, Archana.

  5. Wow! that kulfi is super rich, Archana.

  6. Kulfi looks so rich and delicious.

  7. I love all flavours of kulfi archana. that's a good one..

  8. Can i get a kulfi Archana, they looks super rich with all those nuts.

  9. there is this company here that makes vegan ice cream and they use cashew nut butter and the ice cream is so rich and creamy - this kulfi must be amazing!

  10. kulfi is a family favourite :-) now need to wait for the rains to subside to make these again :)

  11. Delicious flavors Archana!! Love these matka kulfis...

  12. Very rich frozen dessert. I like the presentation in the mutka.

  13. Absolutely love kulfis and this one looks so amazing!

  14. arch, i want to have a matka now, rich, creamy and delicious!!!!


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