The word Kulfi is derived from "Qulfi" is a Hindustani word derived from a Persian Qufli which means "a covered cup". This frozen dairy dessert is likely originated in 16th century, during Mughal period. This is often described as "Traditional Indian ice cream". This dessert like mixture was flavored with pistachios and saffron and packed in metal cones and immersed in slurry ice, which resulted in invention of kulfi.
Now a days we are getting different flavors in kulfi, so i gave a trail with kesar badam flavour, tried out the recipe and reached the expectations of exactly the kulfi which is available in shops. so lets start with the recipe , Here comes the ingredients list.
In the ingredients list i have used GMS powder, which means glycerol monostearate which is a food additive generally used as a thickening, emulsifying, stabilizing and preservative agent in ice creams and in baking. It gives smooth texture to ice creams. It is non toxic and safe to use. It was available in specialty food stores like bakery supply stores or in some departmental stores.
Whipping cream was also optional, i have used this to create a texture and flavour which is exactly available in kulfi shops. If one wants to add u can buy it in departmental stores or in dairy shops. if whipping cream was not readily available one can use whipping cream powder or amul fresh cream, whip it or blend in chilled jar until soft.
NOTE: If one wants to skip adding whipping cream, u can off the stove while the rabdi mix was in semi solid state and fill in the kulfi moulds and refrigerate over night. serve chilled next day with garnished pista pieces and with a few saffron strands.
