Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and almond.
whole fat milk, 1 litre
or to taste
(ilachi), coarsely ground
Remove the crust from all sides of the bread and cut the bread in small pieces.
Blend bread pieces, cornstarch, and a ½ cup of milk, making smooth paste and set aside.
Boil remaining milk (3½ cups) in nonstick frying pan on medium high heat.
Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3½ cups to 3½ cups.
Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
Next add sugar and almond and cook for 2 more minutes.
Turn off the heat and add cardamom powder.
Cool the milk to room temperature and pour into any plastic bowl.
Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.
Replace almond or coconut powder with pistachios.
Replace almond with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.