I’ve made kulfis a few times but never this authentic version until recently. I watched a chef making kulfis when I visited Sri Lanka in January. To be honest, I never intended on making it because it takes so long. We’re talking four hours!
I decided that if I was going to make kulfis for my family, I would have to make a big batch. There’s no point spending so much time in the kitchen not to have a lot of kulfi for your efforts.
Kulfi is often referred to as Indian ice cream. It really isn’t ice cream at all. Ice cream is made with a custard base. Kulfis, on the other hand are nothing more than reduced full fat milk, with the flavouring of your choice added before freezing.
These can be very sweet and the amount of sugar you add depends on the flavouring you are adding. If you were to add sweet mango paste, for example, you wouldn’t need as much sugar as if you added nothing but vanilla beans.
I used about eight tablespoons of sugar to make these chocolate swirl kulfis. I simply added sugar until I was happy with the sweetness.
Kulfis are traditionally frozen in clay moulds that you can find at many Asian grocers and online. I had a few ceramic cups that looked very similar in shape to kulfi moulds so I used them instead. You can really use any mould you like.
Be warned, this is a long and boring job. But the chewy texture and caramel flavour of these authentic kulfis is worth the work. Kulfis may not be ice cream as often described but they are an excellent and different alternative.
Chocolate Swirl Kulfis
- 3 litres full fat milk
- ½ cup chocolate chips
- Sugar to taste
- Rapeseed oil for greasing the molds
- Pour your milk into a large saucepan. Bring to a boil and then reduce the temperature to it’s lowest setting. Start stirring.
- Continue stirring for about four hours until the milk has reduced by two thirds. Luckily we have a TV in our kitchen so I got to catch up on a few shows.
- When reduced down, add a few tablespoons of sugar. Try it. Add more to taste.
- Lightly grease your molds with oil and then pour the reduced milk into them.
- Divide the chocolate chips between the molds and stir it in. The milk will still be quite hot and will melt the chocolate giving your kulfis that marbled effect as shown in my photograph.
- The kulfis need to freeze for about eight hours. When ready to serve, run the hot water and place the mold under the tap. The kulfis will melt slightly and come out of the molds. If you are serving these later, cover and place back in the freezer until ready to serve.
Disclaimer: I was paid to use Aldi ingredients in this recipe. Aldi is a sponsor of my blog and their products are always spot on!
Wednesday 13th of July 2016
Just wondering: after you reduce the milk, what size are those molds? I don't have any and am planning on buyingsome 3 oz ramekins (freezer/microwave safe).
Thanks. They look wonderful BTW.
Tuesday 26th of July 2016
Thank you. The mould size really doesn't matter. Traditionally kulfi is frozen in clay kulfi molds. I don't personally have any so I used coffee travel cups. You could use any mold that looks interesting.