Ice Apple Kulfi | Homemade Eggless Kulfi | Kitchenstagram
Ice Apple Kulfi also known as Taal or Nungu Kulfi, is a delightful summer variation of the classic Indian frozen dessert. It combines the rich, creamy and nutty taste of slow-cooked milk with the naturally sweet, cooling and jelly-like texture of fresh ice apple.
This ice apple kulfi is light yet creamy, made without condense milk, artificial flavours or unnecessary additions. With just three simple ingredients- milk, sugar and ice apple – it creates a dessert that feels like a scoop of summer nostalgia.
Harvested from the Palmyra palm, ice apple has long been enjoyed plain, soaked in milk or paired with jaggery. Long before refrigerators and freezers became common, this soft, hydrating fruit was a natural way to stay refreshed during hottest months.
Ingredients:
• 1 LTR Whole Milk
• 1/2 cup Granulated Sugar
• 8-10 nos. Ice Apple, peeled
Preparation:
- Step 1: Blend the ice apples until you get smooth puree.
- Step 2: Take 1 litre whole milk in a large and heavy bottom pot. Do stir when the milk gets heated up, so that it does not burn from the bottom.
- Step 3: Continue to cook the milk on low flame till it reduces to 1/3 of its original volume. Keep on stirring and remove the clotted cream or malai which forms on top of the milk and add it back to the milk. Also keep on scraping the dried milk solids from the sides and add them back to the milk.
- Step 4: Keep the flame to low and add sugar, stir to dissolve. Continue to cook the kulfi mixture on low flame until it thickens. Then turn off the heat. Keep aside and let the mixture cool at room temperature.
- Step 5: Then add ice apple puree in the cooled thickened milk mixture, whisk until combined.
- Step 6: Once cooled, pour the kulfi mixture into the kulfi moulds or matkas and tightly cover with aluminium foil. Make a small slit using a knife and insert the ice cream sticks.
- Step 7: Keep in the freezer to set for 8 hours or overnight. To get kulfi out of the mould, rub with your palms, gently loosen the sides and pull the wooden skewer.
- Step 8: Garnish with drizzle some rose syrup. Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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