Authentic chocolate kulfi is delicious but it takes some time to make!
This chocolate kulfi recipe is delicious but you really need to love cooking to make it. You will need to spend four hours of hands-on cooking so you’ve been warned. Please don’t let that stop you from making this chocolate kulfi recipe though. Once made, you will love it and it is the perfect dessert after and delicious curry feast!
Making chocolate kulfi isn’t easy!
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. Are you ready to get stirring?
Is chocolate kulfi the same as chocolate ice cream?
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.
Can you use other flavours besides chocolate?
There are many different flavours of kulfi. Try adding fruit, vanilla, mango pulp… Whatever sound good to you, do it! The work is in reducing the milk. What you add to that reduced milk is down to you.
Taste for the perfect flavour.
Chocolate kulfi can be very sweet or not very sweet at all. The amount of sugar you add depends on the flavouring you are adding and your own personal taste preference. If you were to add sweet mango pulp, 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.
How do you freeze the chocolate kulfi?
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.
Are you ready to get started?
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 a deliciously different alternative.
- 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.
- Once reduced down by two thirds, 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.
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Amount Per Serving: Calories: 263Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 183mgCarbohydrates: 26gFiber: 1gSugar: 26gProtein: 13g