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Bake Fresh

Bake Fresh

March 27, 2017 · 2 Comments

Instant Kulfi recipe with condensed milk- A traditional Pakistani frozen dessert

Desserts· Ice-Cream & Frozen· Pakistani & Desi· Ramadan

Today I am making traditional frozen dessert – Pakistani Kulfi: instant kulfi recipe with condensed milk. While spring is in full swing and we are enjoying some cool evenings here in Riyadh, KSA, the days are getting warmer and sun is shining bright. I love this weather as its the perfect time to host and attend gatherings specially outdoors. This past week, I hosted a brunch for my friends here. For the dessert I wanted to keep falooda – Pakistani version of ice cream sundae. But this is a meal on its own, either should be served alone or after very light meal which was not the case. So I decided to serve a scaled down version with less condiments and serving size. Needless to say it was thoroughly enjoyed. Best part? The main component that is Qulfi/ Kulfi is super easy and can be prepared in a blender without even turning on the heat. 

instant kulfi recipe with condensed milk

I remember, when I was growing up Qulfi/ Kulfi was a staple and my phopo (paternal aunt) used to make and keep it in freezer for unexpected (and expected guests). The process was long which required the custard to be cooked for a certain amount of time before cooling and freezing. Well, this blog has a policy except a few exceptions that only easy recipes make their way. When I tried blender Kulfi with this super easy instant kulfi recipe with condensed milk and quite similar in taste and texture to the original one, I knew it was a keeper. So here it is , no churn, no fuss, Qulfi/Kulfi – a favorite frozen dessert loved by all. A few tips in the recipe and you will be making it again and again.

Cardamom Saffron Qulfi

Cardamom Saffron Qulfi
2017-03-27 14:57:53
Serves 8
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Prep Time
30 min
Total Time
4 hr
Prep Time
30 min
Total Time
4 hr
Ingredients
  1. 350 ml Evaporated Milk*
  2. 395 ml Condensed Milk
  3. 1 and 3/4 cup Whipping/double/heavy cream
  4. 4 slices of bread, corners removed
  5. 1 teaspoon of crushed cardamom
  6. few strands of saffron
  7. almonds/pistachios to sprinkle
Instructions
  1. Whip the cream to semi soft stage. You can skip this step but I find this gives a lighter texture to your qulfi.
  2. Blend slices with cardamom and half evaporated milk in your blender.
  3. Mix this mixture with condensed milk and the rest of the evaporated milk.
  4. Add saffron.
  5. Mix it in with whipped cream either by hand beater or whisk. Make sure the mixture is homogeneous and well mixed.
  6. Freeze it in an airtight container. I like to put the box in a plastic bag for additional protection from freezer air.
  7. Take it out after 2 hours when its semi frozen. Beat it with a beater. This will make sure that the mixture is well blended and does'nt settle down in the bottom and also there are no crystals. You can repeat this process once more if you have enough time.
  8. Freeze until completely frozen.
  9. Serve as stand alone or part of your falooda.
Notes
  1. *Most evaporated milk comes in 12 ounces or 350 ml can while condensed milk comes 14 ounces or 395 ml cans.
  2. * You can adjust the sweetness of the mixture by increasing or decreasing the amount of cream by plus minus 1/4 cup.
  3. If you use the first three ingredients chilled , it helps in improving the texture.
By Nadia
Bake Fresh https://bakefresh.net/

kulfi recipe with bread and condensed milk

Summary
recipe image
Reviewer
Sania
Review Date
2017-03-27
Reviewed Item
Cardamom Saffron Qulfi
Author Rating
51star1star1star1star1star
Recipe Name
Cardamom Saffron Qulfi
Previous Post: « How I threw a themed party in less than 24 hours and you can do it too!
Next Post: Five motivational mantras by my Mom and her popular Caramel Pudding recipe! »

Comments

  1. Sania says

    September 29, 2018 at 6:20 pm

    Hey Nadia. Which cream would you recommend to be used in Pakistan? Would tetrapack like Olpers work?

    Reply
    • bakefresh says

      October 8, 2018 at 4:59 am

      yes dear you can!

      Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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We all love chilghozas/pinenuts.Specially my eld We all love chilghozas/pinenuts.Specially my elder one and every winter my father would get them for her.My parents don't even eat or buy chilghozas/pinenuts when my daughter isn't there.(the grandparents love)This year, covid changed everything including our chilghozas supply and access.Last month my father's friend was visiting Riyadh and he surprised us by sending a few packs with him and excited we were would be an understatement.When I went to pick chilghozas, I felt so so homesick and missed my father like anything. Cried and prayed for all this to be over soon - covid 19 that changed 2020.
Gratitude nonetheless because it was less daunting for me and kept my loved ones safe and sound!As a thankyou gesture, made this basket for my father's friend and they loved it.Swipe to see more cloeups!Lemon pound cake (one bowl) - recipe on YouTube
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Presenting my creation for last episode of our baking challenge which is scones/biscuits/muffins/cupcakes.The idea is to encourage baking from scratch at home! Merely putting together a few ingredients can create an array of baked goodies which are not only delicious but also healthier in terms of no additives preservatives and chemicals in general.
These scones turned out delicious, light, fluffy and soft.
Once your tastebuds are trained for the quality of food you consume,you are not likely to overeat or goto packaged food often.The only thing I would want next time is height. And basically 8 scones and not 14 should be made from this quantity.I went ahead and replaced half of the flour with wholewheat which in my opinion gave depth of flavour without compromising on texture.Good thing about scones is that they can be made sweet or savory and can have various add-ins.The clotted cream or devonshire cream is basically 35% cream, baked and chilled to get that thick skin. Back in pakistan we call it Balai.In my family, balai is always made using boiled and cooked milk, by cooling it overnight to get that thick rustic clotted cream leaving the milk with relatively less fat. That balai can even be used to make brownies or ghee.This balai is usually served with homemade apple jam or murabba (heirloom recipe) with whole apples cooked in sugar syrup for hours.Recipe of scones and jam in comments.Participants in this episode are super talented ladies, dont forget to check out the various scones and cupcakes variations they are postingSadaf @myculinaryfiles
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