Easy Kulfi Recipe with Condensed Milk - My Gorgeous Recipes (2024)

FAQs

Why do you put condensed milk in ice cream? ›

Sweetened condensed milk

The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

Kulfi is a frozen dessert made with pure full fat milk, sugar and a flavoring ingredient like cardamoms or saffron. Sometimes cream (malai), chopped nuts or fruit purees are also added to it for flavor and richness.

Pure and simple aren't ingredients, but that's what makes our milk special. Our signature Sweetened Condensed Milk is only made from milk and sugar.

Kulfi is made by slowly simmering full-fat milk until it thickens and reduces, creating a richer, denser texture - denser and creamier than regular ice cream! Kulfi melts slower and has a more intense flavor and we are sure it will be your new favorite dessert!

Can condensed milk be whipped like cream? Yes, condensed milk can be whipped to create a creamy, fluffy texture similar to whipped cream. This makes it a great alternative for those who are lactose intolerant or looking for a dairy-free option.

With no-churn ice cream, a can of sweetened condensed milk takes the place of the base and the whipped cream brings the airy, creamy texture. Fold the two together until they're just barely combined and you get the exact flavor and texture of vanilla ice cream after freezing.

The mixture of dense evaporated milk was already popular in the sweet dishes in the Indian subcontinent. During the Mughal period, this mixture was flavoured with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of kulfi.

And despite kulfi tasting more indulgent than other frozen desserts, you don't need to worry about your calorie intake. It has HALF the calories, fat, and sugar of traditional ice cream: For example, each 1.6 oz kulfi bar contains only 7g of sugar and 80 calories.

For people in India and Pakistan, this cold classic is called kulfi. Sold by street vendors or made at home, it's a nostalgic treat for many in the South Asian diaspora. Kulfi's origins, though fuzzy, are believed to trace back to the 16th century, when the treat was mentioned in the court records of Emperor Akbar.

There are 1 ¼ cups of Sweetened Condensed Milk in a 14 oz. can.

Why is condensed milk not advisable? ›

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

Definition of 'kulfi'

Kulfi is literally ice milk scented with pulverized almonds and cardamom.

Best Rabri Kulfi Brands In India – Which Is The Tastiest And Creamiest? (May 2024) Mother Dairy's Rabri Kulfi is our Top Pick. It is the tastiest, creamiest rabri kulfi.

Quick Steps to Make Vanilla Ice Cream with Regular Milk

Combine the milk, sugar, and vanilla in a medium bowl. Add the mixture to an ice cream maker and process it for 20 minutes. If you don't have an ice cream maker, pour the mixture in a shallow dish. Put the ice cream maker bowl or dish in your freezer.

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.