This lavender kulfi brings together the elegant, delicate flavours of culinary lavender and the creamy, deliciousness of milk to create an amazing frozen dessert for the season.
Kulfi, considered the Indian version of ice cream, is a refreshing treat to cheer you up during the exhausting summer.
The traditional method of kulfi making involves slow-cooking milk (for a long time) to reduce the volume. This also gets the milk to a thicker consistency. The subtle yet distinct caramelisation adds to the signature flavours of kulfi. Adding ingredients like cardamom enhance the flavours. The thick, reduced milk is poured into moulds and left to freeze completing the kulfi making process. Since there is no churning involved, kulfis are denser than the regular ice creams.
However, the slow cooking method is exhausting. You have to continuously stir the boiling milk to prevent it from sticking to the sides and burning. Stirring the milk standing by the stove, for what feels like an eternity, could be an exhausting task.
If you have always been put off by the cooking time, here is a cheat recipe that’ll save you a lot of time still delivering great tasting kulfis. I have reduced the cooking time to 30 minutes. The only time-consuming step is waiting for the kulfis to freeze!
About this lavender kulfi
You need only a few ingredients to make this amazing lavender kulfi (Indian ice cream). Whole milk, condensed milk, and cream form the dairy group. Finely chopped pistachios add a nice colour and a crispy texture to the creamy kulfi. The hero of this kulfi recipe, as the name suggests, is lavender! For lavender, I have used Extract of Natural Culinary Lavender from Sprig Gourmet. It is a fantastic ingredient to make ice creams and kulfis. I loved the flavour and depth it added to the kulfi hitting a fine balance between the creamy and silky reduced milk.
This Lavender Kulfi recipe was developed in paid partnership with Sprig Gourmet.
If you liked this Lavender Kulfi, check out the following dessert recipes as well.
- 1/2 litre whole milk
- 1 cup fresh cream
- 1 cup condensed milk
- 1/2 cup (or more) pistachios finely chopped
- 1/2 teaspoon Extract of Natural Culinary Lavender
- Bring the milk to boil, lower the flame, and cook till it reduces to half the volume.
- You have to stir frequently while the reducing the milk so that it doesn't stick to the sides and burn.
- Switch off, add the condensed milk and mix well.
- Whip the cream till it peaks. Add half of this whipped cream to the milk and mix well.
- Add half of the chopped pistachios and 1/2 teaspoon Sprig Extract of Natural Culinary Lavender. Mix well.
- Finally gently fold in the remaining whipped cream into the mix. You don't have mix well. Let it remain as lumps in the kulfi mix.
- Add 1/2 teaspoon of chopped pistachios to the kulfi moulds.
- Gently pour the kulfi mix into the moulds. Leave a little space on the top. Insert the ice cream sticks. You can top up the moulds with more chopped pistachios.
- Keep the moulds in the freezer.
- Once the kulfis have set (after 7-8 hours), take them out, and place the moulds in water.
- Rub the sides with your palm to warm up the mould and gently pull out the kulfi stick.
- The kulfi will come out clean on the stick. You can garnish with more chopped pistachios before serving.