Kulfi is the traditional ice cream of India, made by boiling milk until it reduces and condenses, then flavouring it with pistachios, cardamom and rose–water and set in a special conical mould. To serve, the ice cream is cut into a deep cross. On special occasions, it is decorated with a gold or silver leaf. Below is YTF member and Founder of Taste Cafe in Pretoria, Willie Cloete’s take on this heavenly treat.

“When I first went to India in 2005, the heat of the late Indian summer in the streets of Mysore was just too much for me and then I discovered Kulfi! If ever one could reach enlightenment through kulfi I was very close to it! Pity I had to come back to SA as I am sure many kulfi wallahs still miss me in the streets of Mysore!This is my recipe, it is so simple to make and delicious. I love rosewater, reminds me of Turkish Delight, so I have combined two of my favourite things in life: Ice Cream and Turkish Delight.”

Ingredients:

½ tsp cornflour
2 tbsp milk
200ml evaporated milk
200ml condensed milk
200ml Coconut Cream
1 tbsp of Rosewater (or more if you really want a strong flavour)
Extra pecan nuts and some buttery shortbread for decoration

Method:

Mix the cornflour with the milk and set aside.
In a saucepan, heat the evaporated milk and bring to the boil.
Add the condensed milk, coconut cream and the cornflour mixture.
Stir well for one minute.
Remove from the heat. Allow to cool.
Add the rosewater once cooled.

If you don’t have an Ice Cream machine do the following:
Place the creamy mixture in a food processor and blend for a couple of minutes or use a hand-held blender to whiz the mixture.
Pour into a plastic container with a lid and freeze for at least six hours or overnight until the ice cream is quite firm.

If you have an Ice Cream machine, cool the mixture overnight in the fridge.
The next morning pour the cold mixture into your Ice Cream Michine and churn it until smooth and frozen.

Serve it with chopped salted pecan nuts and crushed shortbread.

Chef’s Tip: Replace the rosewater with honey for a honey flavoured kulfi, or 40ml strong espresso for a coffee kulfi! This is the base recipe and you can add whatever you want to.  Enjoy and have fun!

Blessings,

Willie Cloete

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