Kulfi /kʊlfiː/ is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as “traditional Indian ice cream”. It is popular throughout India, Sri Lanka, Pakistan, Bangladesh, Afghanistan, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Australia, Europe, East Asia and North America.
As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier. It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert. Due to its density, kulfi takes a longer time to melt than Western ice cream.
Today we are going to make Kulfi with Vermicelli. This is a Killer Summer Dessert for Kids.
- Semiya (Vermicelli) 1/2 Cup
- Milk 1 Liter
- Sugar 3/4 Cup
- Vanila Essence 1/4 Teaspoon
- Heat up your pan and dry roast the Semiya in low flame till Golden Colour
- Add Milk and Cook Semiya till it become soft on low flame
- Add Sugar and stir on low flame until it become creamy
- Add Vanila Essence and mix well
- Keep it aside for cooling down
- Spoon the mixture in to your favorite popsicle mold till 3/4th. Insert popsicle stick in to it.
- Freeze the Moulds overnight for better Kulfies.
- When unmoulding, Run the Moulds under Tap water and slowly un-mould;
- Enjoy Immediately