Happy Independence Day to everyone with this tri-color kulfi.
I wanted to do something special on this Independence Day and being a food lover what’s better than presenting those three colors on the platter which represents the Indian flag.
Tri color kulfi or simply kulfi is very rich, creamy and delicious Indian dessert and must be all time favorite for many people. Kulfi is mainly made from milk and sugar with many different flavors such as cardamom, rose, saffron and nuts (almond and pistachios), but in taste it totally differs from regular ice-creams. It’s very simple to make and is perfect to cool you in summer days.
This recipe will make around 5-6 servings.
½ can or 7 oz Condensed milk/milkmaid
½ can or 6 oz Evaporated milk (see notes)
1 cup Heavy cream
Few tablespoons of sugar (adjust the amount of sugar as per your taste)
¼ cup Pistachios
1 betel leaf/pan leaf
Big pinch of saffron dissolved in 1 tbsp of warm milk.
½ cup mango pulp
In a clean bowl whip half of the cream (1/2 cup heavy cream) using a hand whisk until cream forms soft peaks. Keep the bowl aside.
In another bowl, combine together condensed milk, evaporated milk and remaining (1/2 cup heavy cream) cream until mixed well. Add the above whipped cream and again mix well, until all the ingredients are incorporated well. (At this point the base for kulfi (or kulfi mix) is ready and you can flavor it either with nuts, cardamom powder, saffron or rose syrup)
Now if you want to make the original white kulfi then at this point you can add chopped nuts of your choice (almonds, pistachios) and cardamom powder (optional) to the kulfi mix and freeze the kulfi in molds.
But for making tri-color kulfi, divide the above kulfi mix in 3 equal parts.
To the first part of kulfi mix, add 1 tbsp warm milk in which saffron was dissolved. Also add in the mango pulp and mix well. And if after mixing you need little dark color then increase the amount of pulp. Pour this saffron color kulfi mix in the molds, filling them one–third of their size and freeze them.
Now after few hours when the saffron layer is set in molds, add second part of kulfi mix which is white in color, filling the same amount as you filled for saffron layer. And freeze the molds again.
For the green layer, blend together pistachios and small pieces of betel leaf in a blender. You can add few tablespoon of remain white kulfi mix in blender, as it will help in grinding process. Mix the pistachios and betel leaf mix to the remaining white kulfi mix and pour this green kulfi mix on top of white layer when the white layer is completely frozen. And again place the mold in freezer, till the green layer is set.
Once your kulfi is set, you can unmold it by placing the mold under warm water for 20-30 seconds.
Enjoy the chilled tri color kulfi.
– Evaporated milk can be replaced by same quantity of whole milk which is being reduced to half of its original quantity by boiling. (i.e. Boil 1 cup of whole milk till it reduces to ½ cup and let the reduced milk come to room temperature, then use it in place of evaporated milk.)
– Freshly grounded cardamom powder can also be added to the kulfi, as it provides wonderful flavor to it.
– If you don’t have molds, pour the mixture in plastic glasses and cover them with foil paper. Insert ice cream/popsicle stick when the first layer of kulfi is about to set and then pour the remaining layers one after another, when the initial layer freezes.
– If you want, few drops of orange and green color can also be used in place of saffron and pistachios.
– I added only 2 tablespoon of sugar as the mangoes which I used were very sweet. You can adjust the amount of sugar as per the sweetness you want.
– When you divide the kulfi mix in three equal parts, make sure to keep remaining two parts of kulfi mix in refrigerator while working with the initial part (saffron layer). And when you are done with the first layer, then only take out the kulfi mix for the second layer and similarly follow for the third layer.