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Home » Recipes » Desserts And Sweets

Chikoo Kulfi Recipe

Last Modified: February 17, 2021

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HOW TO MAKE CHIKOO KULFI?

CHIKOO KULFI- AN INDIAN FROZEN DESSERT MADE WITH CHIKOO AKA SAPODILLA

chikoo kulfi

Chikoo kulfi is a rich Indian dessert made with the goodness of chikoo aka sapota aka Sapodilla. Now, if you haven’t eaten kulfi, then you are directionless on the dessert map. Kulfi is a no churn, no fancy gadgets Indian style frozen dessert that comes in so many flavors that one can only imagine.

chikoo kulfi

Chikoo is my favorite fruit. And because it is seasonal, i gorge on these whenever i spot them in the market. Finding good chikoos in SG is quite a challenge. But i happened on some really sweet and good ones a while back. After eating them as is, i wanted to make some chikoo kulfi too.

chikoo kulfi

You will need chikoos that are just ripe for these. Over ripe or under ripe ones dont work well. Also, try to use full fat milk.

Shall we now see how to make Chikoo Kulfi step by step?

Heat a deep pressure cooker with 1 liter full fat milk. I used my 3 l PC. Add a pinch of saffron to it and allow it to boil. When it comes to rolling boil and froths up on the top, reduce the volume of the milk to ½.

chikoo kulfi
chikoo kulfi

When the milk reduces to ½ its volume, add sugar and cardamom and mix well. Let it simmer for 10 mins.

chikoo kulfi
chikoo kulfi

Now, add condensed milk and mix well.

chikoo kulfi

Once done, switch off flame. Add corn starch mixed with 2 tablespoon water to the mixture. Mix well. Heat this for 2 mins. You will see that the mixture thickens. Now, switch off flame and let it cool.

When the mixture is cool, add chironji to it and mix.

Now, scoop out the pulp from the chikoo and place it in a blender. Grind to a smooth puree. Add this to the milk mixture and mix well. I kept the puree a bit chunky because i like it that way.

Line a loaf tin with parchment. Pour the mixture into the mould. Place in the deep freezer and allow it to freeze fully. Or pour them into kulfi moulds and freeze them. If using kulfi moulds, remember to place a popsicle stick in the middle.

chikoo kulfi

Once done, invert the pan bottom side up, run it under tap water and unmould. Cut into slices and serve. Or run the kulfi moulds in tap water, remove them from the mould and serve immediately.

chikoo kulfi

If you are looking for more ice cream recipes, then do check out chocolate ice cream, strawberry ice cream and mango ice cream.

Recipe For Chikoo Kulfi

Print Recipe
4 from 1 vote

Chikoo Kulfi Recipe

Chikoo Kulfi- An Indian frozen dessert made with whole milk, saffron and sapodilla pulp. No churn ice cream.
Prep Time4 hrs
Cook Time35 mins
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: Indian
Servings: 6
Author: Anusha Praveen

Ingredients

  • Chikoo Sapota 5
  • Full fat milk 1 l
  • Condensed milk 200 ml
  • Sugar ¼ c
  • Cardamom pods 3 to 4 crushed
  • Chironji 1 tbsp optional
  • Saffron a pinch
  • Corn starch 1.5tbsp
  • Water 2 tbsp

Instructions

  • Heat a deep pressure cooker with 1 liter full fat milk. I used my 3 l PC.
  • Add a pinch of saffron to it and allow it to boil.
  • When it comes to rolling boil and froths up on the top, reduce the volume of the milk to ½.
  • When the milk reduces to ½ its volume, add sugar and cardamom and mix well. Let it simmer for 10 mins.
  • Now, add condensed milk and mix well. Simmer for 3 to 4 mins.
  • Once done, switch off flame.
  • Add corn starch mixed with 2 tablespoon water to the mixture. Make sure there are no lumps. Use a whisk to mix this with the milk mixture.
  • Mix well. Heat this for 2 mins. You will see that the mixture thickens.
  • Now, switch off flame and let it cool.
  • When the mixture is cool, add chironji to it and mix.
  • Now, scoop out the pulp from the chikoo and place it in a blender.
  • Grind to a smooth puree. Add this to the milk mixture and mix well. I kept the puree a bit chunky because i like it that way.
  • Line a loaf tin with parchment. Pour the mixture into the mould.
  • Place in the deep freezer and allow it to freeze fully. Or pour them into kulfi moulds and freeze them. If using kulfi moulds, remember to place a popsicle stick in the middle.
  • Once done, invert the pan bottom side up, run it under tap water and unmould.
  • Cut into slices and serve.
  • Or run the kulfi moulds in tap water, remove them from the mould and serve immediately.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

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