Homemade Low Sugar Instant Pista Kulfi

Summer is here and there is no better-frozen treat than a delightful Indian Kulfi.  I’ve been wanting to post this Kulfi recipe ever since I tried it with evaporated milk and xanthan gum.  After making it for the tenth time 🙂 recently I realized it hasn’t made it on the blog. My apologies for not sharing it sooner. I also uploaded the video. I hope you check it out.

If you are not familiar with Kulfi, it is a thick and creamy frozen dessert prepared by mixing dairy, sugar, and flavorings. It is popular in India, Pakistan, Bangladesh, Nepal, The Middle East, etc. While it is similar to ice cream in appearance but it has less air and is denser than regular ice cream. Kulfi is made by slowly simmering milk until it reduces and naturally thickens. This slow-cooking process gives kulfi its caramel flavor and creamy consistency. Kulfi is flavored with cardamom, rose water, and saffron and is topped with a variety of crunchy nuts. Its dense consistency mean it doesn’t melt as quickly as regular ice cream, so kulfi is usually served in cone shape either on an ice cream stick or in a plate.

My early memories of having Kulfi were eating out of a fresh metal cone from a street vendor in the sultry Indian summer afternoon. It was an experience that we hardly have today but was complete bliss! I don’t have any ice cream maker tool kit hence I freeze it in a container scoop out with an ice cream scooper and serve in a bowl 🙂

While I love the idea of having a traditional Kulfi recipe, the simmering of homogenized milk takes a long time here, and the addition of condensed milk makes it too sweet for our liking.  My recipe made with evaporated milk and xanthan gum meets the stated standard of kulfi, letting it slowly melt in your mouth without iciness. It has low sugar and only takes a few minutes to put together.

Xanthan is often called the “wonder gum. Not only is it great for gluten-free baking, but it’s a versatile and safe plant-based ingredient that can be used as a thickener and stabilizer. Although I don’t use xanthan gum as much in gluten-free baking as I have other options like psyllium husk, flax meal, agar-agar, and chia seeds but it works great in frozen desserts.

Good thing is that xanthan gum easily dissolves at any temperature. If you add a tiny bit of gelatin in Kulfi mixture along with xanthan gum it gives better results. However, many vegetarian Indians do not eat gelatin, so I use just xanthan gum. It is a great stand-alone stabilizer. So, don’t be afraid to use xanthan gum in any of the frozen desserts!

Why make this Kulfi recipe

Simplicity: This Kulfi recipe requires just 3 main ingredients and no ice cream maker. Making it is as easy as blending, mixing, and freezing.

Flavor: It has the same caramel flavor that comes from slow cooking of milk. The addition of pistachios in ground and chopped form along with cardamom and saffron creates a well-rounded and satisfying taste profile.

Texture: The evaporated milk results in a smooth, creamy, and dense texture but low in fat.

Xanthan gum: Xanthan gum is mandatory for this Kulfi recipe. It produces a smoother and scoopable texture by preventing the formation of large ice crystals. Also, it makes it taste high in fat without the use of heavy cream.

Sugar: Many Kulfi recipes would use a full cup of sugar to make this amount.  I think 1/2 a cup is sweet enough and good for freezing a DECENT Kulfi, but feel free to adjust to your tastes.

Quick Notes

• Evaporated milk is my milk of choice for this Kulfi recipe. If you substitute half & half or go dairy-free, you’ll likely end up with a different result.
• Make sure to measure the amount of xanthan gum correctly! This is essential for getting that creamy texture.
• When you freeze the kulfi, it will expand so leave some space in the container.
• You must stir the mixture as soon as it firms up. If it becomes a frozen solid, don’t worry. I almost always make the Kulfi base one day and churn it the next. You just need to crumble/break/scoop the frozen base with a knife or leave it on the counter to soften and process it in the food processor or blender. It should take the consistency of a custard.  And then freeze it back. It will be ready to serve when it gets firmed up.
• Use small enough containers so the whole thing can be eaten in one sitting. If you soften a large container for two or three servings and then return it to the freezer it allows ice crystals to form and expand.  So plan ahead. If you’re having Kulfi on Saturday evening. Make sure you put the evaporated milk containers in the fridge on Friday Morning. Make Kulfi mix Friday evening, and freeze overnight. Process Saturday Morning. Freeze it back. It will be ready to eat in the afternoon.
• For easiest scooping, remove Kulfi from freezer and leave it in the refrigerator for 15-30 minutes.

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I’m bringing this Kulfi recipe to Lou Lou girl’s fabulous party and Angie’s Linky party Fiesta Friday, co hosted by Not so creative cook.