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Kulfi with Magic Crunch and Nut Garnish Recipe

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3.9 from 14 reviews

This Kulfi recipe creates a rich and creamy traditional Indian ice cream with a delightful homemade magic crunch topping. Made by simmering milk, cream, and nuts slowly to reduce and thicken, then frozen to perfection. The crunchy caramelized nut topping adds a fantastic texture contrast, making it an irresistible dessert perfect for any occasion.

Ingredients

Kulfi Base

  • 1 litre whole milk
  • 250 ml condensed milk
  • 1 1/4 cup whipping cream or heavy cream
  • 1/4 tsp salt
  • 6-8 pistachios
  • 6-8 skinned almonds
  • 6 cardamom pods or 1 tsp cardamom powder
  • 1/3 cup sugar

For Topping (Magic Crunch)

  • 2-3 tbsp chopped pistachios
  • 2-3 tbsp chopped almonds
  • Additional 1/3 cup sugar (for caramelizing)
  • Water (a splash, needed for caramelizing sugar)

Instructions

  1. Prepare Cardamom and Nuts: Remove the cardamom seeds from the pods. Grind the nuts (pistachios and skinned almonds) along with the cardamom seeds until they form a fine powder, then set aside.
  2. Combine Ingredients: In a heavy-bottomed pot, mix together the whole milk, condensed milk, whipping cream, salt, ground nut and cardamom powder mix, and sugar.
  3. Simmer Mixture: Bring the mixture to a boil on medium heat, then reduce to a simmer. Stir every few minutes to prevent burning or sticking. Cook for 45 minutes to 1 hour until the mixture reduces by half thickening substantially. Adjust heat as needed to avoid scorching.
  4. Freeze Kulfi Base: Pour the reduced mixture into a freezing container (such as a loaf pan). Optionally line with plastic wrap for easy removal. Cover tightly with plastic wrap and freeze for at least 6 hours or until firm.
  5. Prepare Magic Crunch Topping: Line a baking sheet with parchment paper. In a heavy-bottomed pan, place sugar with a splash of water and heat on medium-high without stirring. Allow sugar to melt and caramelize until it reaches a deep amber color.
  6. Add Nuts to Caramel: Quickly stir in the chopped pistachios and almonds into the caramel. Immediately spread the mixture evenly on the prepared parchment paper and let it harden completely.
  7. Finish Topping: Once hardened, break the caramelized nut topping into small pieces or grind briefly to desired consistency.
  8. Serve Kulfi: To serve, invert the kulfi onto a plate. Top with the magic crunch caramelized nuts or serve the kulfi plain as preferred.
  9. Storage: Kulfi keeps well for weeks when frozen in an airtight container. The magic crunch topping also stores well in an airtight container for several weeks.

Notes

  • Reducing the milk mixture by half is crucial to achieve the creamy, dense texture typical of kulfi.
  • Stir frequently while simmering to prevent burning; reduce heat if mixture starts sticking.
  • If you do not have cardamom pods, 1 teaspoon of cardamom powder can be used instead.
  • Use a heavy-bottomed pot to ensure even heat distribution and prevent scorching during cooking.
  • Magic Crunch topping adds texture but is optional; you can also use chopped nuts as a simple garnish.
  • Line freeze containers with plastic wrap for easy removal, especially if using molds or loaf pans.
  • Ensure caramelization is done carefully to avoid burning the sugar which would impart a bitter taste.
  • For best results, let kulfi freeze overnight to get a firm and smooth texture.

Find it online: https://marthatasty.com/kulfi-with-magic-crunch-and-nut-garnish-recipe/