Caramel Kulfi Recipe-How to make Caramel Malai Kulfi
Caramel Kulfi Recipe-How to make Caramel Malai Kulfi Who doesn’t love desserts? Especially, when it a creamy concoction that is delicately fragrant and frozen. One of the most loved Indian desserts, kulfi is known to have originated during the Mughal Empire in 16th century. It is believed that in the royal kitchens, kulfi was made using ice that was sourced from the Himalayas.
You may have considered it to be a close cousin of ice cream, but that’s just not the case. Ice creams are made with an egg custard base with added cream, while kulfi traditionally has one primary ingredient – full fat milk that has to be boiled for hours to adorn a silky, caramelized flavour. Simmering it continuously for long hours lends the distinct flavour and the irresistible smooth texture that has had us hooked to this delight. Milk is simmered over low flame, till it is reduced by two-thirds and becomes thick like rabri. This semi-condensed mix is poured into moulds or kulhars that are then frozen in ice. The secret to this lovely dessert is the right amount of caramelization of milk. The process may require patience but the results are well worth.