Strawberry Kulfi

This super easy, No cook Instant Strawberry Kulfi is a delicious, rich, dense, and creamy frozen dessert. Perfect as an after-meal dessert.

Recipe Source Link:https://www.mygingergarlickitchen.com/strawberry-kulfi/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Strawberry Kulfi: (1 Cup = 250ml)

• 200 ml chilled whipping cream or heavy cream
• 1/2 cup chilled milk
• 1/3 cup sweetened condensed milk, or milkmaid (you can add more if you like it sweeter)
• 3/4 teaspoon cardamom (elaichi) powder
• 250 grams of fresh or frozen strawberries
• 1 tablespoon strawberry jam (optional)
• Few drops of red/pink food color (optional)
• 1/2 teaspoon strawberry essence

» For serving

• 2 tablespoons pounded or coarsely powdered pistachio (you can also use almonds or cashews)

RECIPE INSTRUCTIONS

» How to make No Cook Strawberry Kulfi Mix

1. Place the strawberries on a chopping board and cut off the leafy top. Quarter or roughly chop them. You can also use 1 cup of strawberry puree.
2. Add the strawberries to a large mixing bowl. Also, add chilled milk, sweetened condensed milk, chilled whipping cream, cardamom powder, strawberry essence, strawberry jam, and a few drops of pink food color.
3. Use a hand blender on a medium speed for 2-3 until everything is smooth. Now, add rose water and blend again until well combined. You can also blend everything using a regular blender. No cook strawberry Kulfi Mix is ready. At this point, you can also strain the mixture. I generally don't strain it.

» Freezing In Molds:

1. Pour the strawberry kulfi mix into kulfi molds, popsicle molds, or any mold of your choice. Close the lid, if you are using kulfi molds. Freeze for 8 hours or overnight.
2. Once the kulfi is well set, dip the molds into hot water, or keep them under running water for a few seconds. (You can also rub the molds between palms for a minute.) After that, prise the kulfi out with the help of a knife, this way the kulfi comes out easily. Garnish with powdered pistachios. Cut them into slices or serve as it is.

» Freezing In Paper Cups:

1. Transfer kulfi mix to paper cups. Cover the cups with aluminum foil. You can also freeze it like that, or poke the top with a knife and insert an ice cream/popsicle stick. Freeze for 8 hours or overnight.
2. Slightly cut the edge of the paper cup, and remove it.
3. Cut the kulfi without a stick into 4-5 pieces to make roll-cut ice cream. Garnish them with powdered pistachios and serve them chilled.

RECIPE NOTES

1. Use Paper cups - You can also freeze them in paper cups. Just cover the cups with an aluminum foil, insert the stick, and freeze. After that, just peel away the paper cup and your kulfi is ready to devour.
2. Freeze in a loaf pan - If you don't have molds, or paper cups, then you can still make this kulfi. Simply pour the kulfi mix into the loaf pan. Cover with aluminum foil and freeze. Once frozen, slice and serve.
3. Strain the mixture - If you like the super smooth texture of this kulfi, then you can strain it before pouring it into molds. I like to use it without straining.
4. Strawberry chunks - To make this kulfi chunky, you can add 1/4 cup of chopped or crushed strawberry.
5. If you don't want to add the food color, then you can easily skip it. Color is just for the looks, it doesn't have anything to do with the taste. For natural pink color, you can also add a few drops of raw/cooked beetroot juice here. Color, or without color, it would taste the same.