How To Make Kulfi At Home – 3 Yummy Flavors

slurrp

4 years ago

By Ayesha Nallaseth

One of the best ways to beat the heat is by staying cool. Sounds like a hard thing to do! But, by consuming summer coolants/ cooling food recipes that are gut-friendly, and light is a sure-shot way to keep our internal systems under control. Milk is one such versatile ingredient that goes perfectly well as a part of any cooling food combination

Milk is also considered to be one of the healthiest sources of calcium, vitamin D, and many other essential nutrients. While most kids prefer drinking hot milk, some may also like it cold (especially around summers).

Dear moms and dads, here’s a relief in the form of not one but 3 summer-battling kulfi recipes.

These creamy, homemade, fresh, and healthy recipes that are super easy to prepare at home can be your go-to desserts or snacks up until September!

Kulfi is traditional Indian ice cream, but denser. It comes in various flavours from the traditional ones to the fruit flavour ones. I love trying different kulfi varieties and this one is my recent try.

Craving for a frozen milky dessert? Watch the video.

1. Chocolate Kulfi

Chocolate kulfi recipe a delicious chocolate flavoured kulfi which we tried recently. The whole family enjoyed it and gave a thumbs up to this chocolate kulfi. Chocolate kulfi is just a fun variation to the traditional kulfi! Kids love all things chocolate and this chocolate kulfi recipe is gonna become every kid’s favorite.

Ingredients:

1. 4 Tbsp Slurrp Farm Oat Powder

2. 2 Tbsp Slurrp Farm Nut Powder

3. 1 Tbsp Slurrp Farm Jaggery Powder

4. 1 Tsp Slurrp Farm Chia Seeds

5. 2 Cups milk

6. 30 Gms dark chocolate

7. 1 Tsp vanilla essence

Method:

1. Using a non-stick pan, over low heat roast the oat power and nut powder till you get a slight roasted smell.

2. Gently whisk in the milk and jaggery powder over low to medium heat ensuring there are no lumps and the mixture starts to thicken. In case there are lumps you can strain to a smooth mix.

3. Reduce the heat and add finely chopped dark chocolate and soaked chia seeds.

4. Set in your favourite popsicle molds, and freeze overnight.

5. Demold and serve.

2. Rose and Pistachio Kulfi

This delicately fragrant frozen kulfi combines pistachio nuts and rosewater – the perfect way to cool down after a spicy meal. Rose is one of the classic kulfi flavors. So, I have used rose water in my recipe. Also, I have not added any extra sugar in my recipe. Do give this a try and enjoy a rich Indian ice-cream, this summer.

Ingredients:

1. 4 Tbsp Slurrp Farm Oat Powder

2. 2 Tbsp Slurrp Farm Nut Powder

3. 1 Tbsp Slurrp Farm Jaggery Powder

4. 2 Cups milk

5. 1 Tbsp rose syrup

6. ½ Tsp elaichi powder

7. 1 Tsp dry rose petals

8. 1 Tbsp chopped pistachios

Method:

1. Using a non-stick pan, over low heat roast the oat power and nut powder till you get a slight roasted smell.

2. Gently whisk in the milk and jaggery powder over low to medium heat ensuring there are no lumps and the mixture starts to thicken. In case there are lumps you can strain to a smooth mix.

3. Remove the mixture in a bowl and then add elaichi powder, rose syrup and chopped pistachios.

4. Set in a bowl or kulhad, garnish with dry rose petals and pistachios freeze overnight.

5. Serve when desired.

Then here is another variation that is gonna be a huge hit with all the kiddos.

3. Toasted Coconut Kulfi

The idea of making the toasted coconut kulfi came because I love tender coconut and I thought to experiment it with my summer battling healthy recipes. This kulfi made with coconut milk and jaggery is top-notch in taste. The creaminess of coconut milk added to the flavour of kulfi and the combination worked well.

Ingredients:

1. 4 Tbsp Slurrp Farm Oat Powder

2. 2 Tbsp Slurrp Farm Nut Powder

3. 1 Tbsp Slurrp Farm Jaggery Powder

4. 1 Tsp Slurrp Farm Chia Seeds

5. 400 Ml coconut milk

6. 1/4^th Cup water

7. ½ Tsp elaichi powder

8. 1 Tbsp toasted coconut flakes

Method:

1. Using a non-stick pan, over low heat roast the oat power and nut powder till you get a slight roasted smell.

2. Gently whisk in the milk and jaggery powder over low to medium heat ensuring there are no lumps and the mixture starts to thicken. In case there are lumps you can strain to a smooth mix.

3. Then add the toasted coconut, elaichi powder and soaked chia seeds.

4. Set in a container, garnish with toasted coconut and freeze overnight.

5. Scoop and serve when desired.

What are you waiting for? A trio you don’t want to miss this summer. Try and tag us @slurrpfarm