HOW TO MAKE CHIKOO KULFI?
CHIKOO KULFI- AN INDIAN FROZEN DESSERT MADE WITH CHIKOO AKA SAPODILLA
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 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.
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.
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.
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.
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.
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
Chikoo Kulfi Recipe
Ingredients
- Chikoo Sapota 5
- Full fat milk 1 l
- Condensed milk 200 ml
- Sugar ¼ c
- Cardamom pods 3 to 4 crushed
- Chironji 1 tablespoon optional
- Saffron a pinch
- Corn starch 1.5tablespoon
- Water 2 tablespoon
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.
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