{"id":3062,"date":"2023-07-27T20:57:32","date_gmt":"2023-07-27T20:57:32","guid":{"rendered":"https:\/\/naliniskitchen.com\/?tasty_recipe=3062"},"modified":"2025-03-23T12:23:47","modified_gmt":"2025-03-23T12:23:47","slug":"3-ingredients-delicious-kulfi-ice-cream-without-milkmaid-or-powder","status":"publish","type":"post","link":"https:\/\/naliniskitchen.com\/3-ingredients-delicious-kulfi-ice-cream-without-milkmaid-or-powder\/","title":{"rendered":"3 ingredients Delicious Kulfi Ice cream without milkmaid or powder"},"content":{"rendered":"As the golden hues of the Indian summer unfurl, there’s nothing more satisfying than biting into a chilled, creamy kulfi. With its roots in royal Indian kitchens, this iconic dessert has captured the hearts of millions with its dense, lusciously smooth texture and refreshingly cool taste. Today, we bring to you an innovative spin on this beloved treat. We invite you to embark on a culinary journey with our easy, 3-ingredient homemade kulfi recipe. All it takes is some milk, toast or rusk, and sugar, and voila – you have a delightful homemade dessert that is sure to make your summer days even more enjoyable. Say goodbye to store-bought ice creams and experience the joy of creating and customizing your very own kulfi at home. So, are you ready to stir up some magic?
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3 ingredients Delicious Kulfi Ice cream without milkmaid or powder<\/a><\/h3>\n
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As the golden hues of the Indian summer unfurl, there’s nothing more satisfying than biting into a chilled, creamy kulfi. With its roots in royal Indian kitchens, this iconic dessert has captured the hearts of millions with its dense, lusciously smooth texture and refreshingly cool taste. Today, we bring to you an innovative spin on this beloved treat. We invite you to embark on a culinary journey with our easy, 3-ingredient homemade kulfi recipe. All it takes is some milk, toast or rusk, and sugar, and voila – you have a delightful homemade dessert that is sure to make your summer days even more enjoyable. Say goodbye to store-bought ice creams and experience the joy of creating and customizing your very own kulfi at home. So, are you ready to stir up some magic?<\/div>\n
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<\/g><\/svg><\/span> Prepration <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cooking <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/polyline><\/path><\/g><\/svg><\/span> Total <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div><\/div>\n
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Course <\/span>Fizzering<\/span><\/div>
Cuisine <\/span>Fizzering<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>8<\/span><\/div>
Calories <\/span>300<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • litre Full-fat Milk<\/span><\/span><\/span> 1<\/span> <\/span> <\/li>
  • of Toast or 8-10 pieces of Rusk<\/span><\/span><\/span> 4-5<\/span> slices<\/span> <\/span> <\/li>
  • Sugar<\/span><\/span><\/span> 1<\/span> cup<\/span> <\/span> <\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Preparing the Toast or Rusk<\/strong>: Start with toasting your bread slices until they are golden brown, or gather your rusks. The aim is to have them crispy, as this contributes to the texture of the kulfi. Once toasted, break down the slices or rusks into small pieces.<\/div><\/li>
    • Merging the Milk and Toast\/Rusk<\/strong>: Pour the full-fat milk into a deep pan and add the broken pieces of toast or rusk. Allow the mixture to sit until the toast\/rusk becomes soft and begins to dissolve in the milk.<\/div><\/li>
    • Blend it to Perfection<\/strong>: Once the toast or rusk has softened enough, blend the mixture until it forms a smooth paste. Make sure that there are no lumps for a seamless, creamy texture.<\/div><\/li>
    • Sweeten the Mix<\/strong>: Add your sugar to the milk-toast paste and stir well until the sugar completely dissolves.<\/div><\/li>
    • Cook and Thicken<\/strong>: Place the pan on medium heat and bring the mixture to a boil. Make sure to stir occasionally to prevent the milk from scorching at the bottom. Continue boiling until the mixture thickens to a custard-like consistency. This process might take some time, but the end result is worth the patience.<\/div><\/li>
    • Cool and Set<\/strong>: After the mixture has thickened sufficiently, remove it from heat and let it cool. Once it’s cool enough, pour it into kulfi molds or any other container of your choice. If you’re using kulfi molds, seal them with aluminium foil and insert a stick in the center. Place the molds or containers in the refrigerator.<\/div><\/li>
    • Serve and Enjoy<\/strong>: Allow the kulfi to set and chill for at least 6-8 hours, or until it is completely firm. When you’re ready to serve, run warm water over the mold for a few seconds, then gently pull the kulfi out by the stick.<\/div><\/li><\/ul><\/div><\/div>\n
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      Notes
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      For a successful homemade kulfi, remember to patiently simmer and reduce your milk mixture to the right thickness, adjust the sugar level to your preference, and don’t hesitate to get creative by adding your favourite flavours and textures.<\/span><\/div><\/div>\n\n
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      Keyword <\/span>Fizzering<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      As the golden hues of the Indian summer unfurl, there’s nothing more satisfying than biting into a chilled, creamy kulfi. With its roots in royal Indian kitchens, this iconic dessert has captured the hearts of millions with its dense, lusciously smooth texture and refreshingly cool taste. Today, we bring to you an innovative spin on […]<\/p>\n","protected":false},"author":1,"featured_media":3061,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-container-style":"default","site-container-layout":"default","site-sidebar-layout":"default","disable-article-header":"default","disable-site-header":"default","disable-site-footer":"default","disable-content-area-spacing":"default","footnotes":""},"categories":[1],"tags":[],"class_list":["post-3062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/posts\/3062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/comments?post=3062"}],"version-history":[{"count":2,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/posts\/3062\/revisions"}],"predecessor-version":[{"id":3356,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/posts\/3062\/revisions\/3356"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/media\/3061"}],"wp:attachment":[{"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/media?parent=3062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/categories?post=3062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/naliniskitchen.com\/nk-json\/wp\/v2\/tags?post=3062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}